Banquet Captain

HEI Hotels & Resorts•Braselton, GA

5d•Onsite

About The Position

This role involves leading the banquet team in serving guests during banquet functions to ensure a positive guest experience. The company, Chateau Élan Winery & Resort, is located in the north Georgia foothills and is a 3,500-acre conference and leisure destination. They pride themselves on providing the highest level of products and service and attribute their success to dedicated associates. Chateau Élan focuses on nurturing and training employees to exceed guest expectations and offers various perks and discounts through the YouDecide® program.

Requirements

Superior communication skills to provide information and associated services to hotel management and guests.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Nice To Haves

Hotel experience preferred.

Responsibilities

Check server and house person Banquet Event Orders (BEO) to ensure that all information is accurate.
Check room set-up to see that BEO directions are completely followed. Ensure that all public areas are neat and clean.
Make contact with group representatives. Explain how to make contact if needed throughout function.
Communicate all BEO changes to catering office and affected departments.
Coordinate with banquet staff set-ups, changes, and time schedules for all functions.
Operate as a banquet server; setting-up, greeting and serving the guest and breaking-down the function.
Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean.
Recap all banquet checks at end of each day and turn in to Night Audit.
Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.