Banquet Captain - The Ambassador Hotel Kansas City

Coury Hospitality•Warwick, RI

18h

About The Position

The Lead Banquet Captain is responsible for supervising the set-up, service and clean-up of all assigned banquet functions held. Supervises food and beverage service to ensure exceptional service throughout the event. Also serves in a supervisory role within the Banquet team, performing scheduling and payroll functions and providing leadership and direction to the other Banquet staff and Banquet Captains under the guidance of the Director of Sales and Catering.

Requirements

Must have the ability to communicate in English
Supervisory and performance management skills.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Excellent planning, organization, and guest services skills.
Excellent motivational skills.
Excellent leader and trainer.
Knowledge of state liquor laws.
Knowledge of banquet menus and prices.
Able to work a flexible schedule, including weekends and holidays
Experienced in all aspects of banquet service (3 years Banquet experience)
Knowledge of various food service styles.
Must be able to stand for long periods of time.
Able to push, stand, stoop, bend, and lift items weighing up to 50 pounds repetitively

Responsibilities

Supervises Banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and breakdown of events in a safe manner.
May be requested to attend weekly BEO meetings and discusses plan of action for events. Inform staff of specific needs for buffets and receptions.
Reviews banquet event orders (BEOs). Communicate with the meeting/event planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.
Sees that all scheduled functions take place on time and according to plan. All rooms must be ready at least 30 minutes before time on the BEO.
Conducts pre-function meetings to ensure personal hygiene and appearance standards of staff are met.
Checks-in servers, assigns stations, and pre-posts function side work duties.
Inspects proper setting of buffet tables, food service tables, table place settings, including table linen, china, glass, silverware, and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive. Confirms that table complements (salt and pepper, sugar, breadbaskets, etc.) have been properly filled.
Continuously monitors work station, refilling beverages, removing service items and condiments.
Assists with set-up and maintenance of audio/visual, as necessary.
Responsible for all servers on the floor and supervises services received by the guests throughout each assigned function.
Maintains proper control over banquet beverage service. Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations. Follow all state liquor laws.
Inspects the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization throughout the department.
Prepares daily summary and turns it in to Night Audit with all completed banquet checks.
Trains and develops back-up personnel for the position of Banquet Captain.
Provides leadership and direction to the other Banquet Captains on staff as directed by the Director of Sales and Catering.
Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated advises as to last minute timing.
Monitors and maintains cleanliness, sanitation and organization of assigned work areas.
Supervises clearing and post function clean-up. Verify servers’ paperwork when an event is complete. Checks servers out, making sure that function rooms and storage areas are clean, and equipment is cleaned and stored properly.
Provides excellent customer service and service recovery when necessary. Resolve guest relation problems skillfully with a willingness and desire to understand a guest's viewpoint while keeping within Company policies.
Becomes knowledgeable of emergency/fire evacuation and safety procedures and train staff as needed. Must be trained to use an Automated External Defibrillator and know medical emergency procedures. Informs Director of Operations and Director of Catering of any unsafe conditions.
Provides timely weekly work schedules for the Banquet staff.