Banquet Captain _Seasonal/On-Call

Southall•Franklin, TN

1d•Onsite

About The Position

Southall is an inviting inn with a working farm and dining and spa experiences that honor both the land and the seasons, fostering creativity, connection, and collaboration. It is an ideal location for corporate retreats, executive summits, and rewarding top performers, offering a blend of tradition and innovation where everyday distractions give way to enticing discoveries. The Banquet Captain will assist the Assistant Banquet Manager in the successful operation of the banquet department, leading staff and events throughout the property's multiple Meeting spaces and Outdoor Event spaces. The role involves working in various event locations on property, including The Orchard Event Center, Jammery, Hilltop Pavilion, and other remote locations. The Banquet Captain will work closely with the Banquet Operations Manager and represent the Food and Beverage team, playing an instrumental role in upholding Southall Farm & Inn's service culture and standards.

Requirements

1-2 years of Food & Beverage or Event leadership, preferably in a luxury resort environment
Experience with Micros and Delphi
Detail oriented
Organized and efficient
Safety-minded
High quality standards for production and service
Diplomatic and calm
Strong verbal communication skills
Courteous, friendly, and professional manner
Good team player
Customer service focus
Able to work productively with little supervision
Trustworthy and reliable
Able to effectively direct staff
High School Diploma
Must be able to push, pull and lift 50 lbs.
Available to work weekends, evenings and/or holidays
Must be able to walk and stand for prolonged periods as needed and able to work in all weather conditions.

Responsibilities

Understand and respond to all guest needs and requests in a timely and professional manner, deferring to the Catering and Conference Services Manager when necessary to ensure customer satisfaction.
Make the Catering and Events Services Manager aware of all guest comments and challenges.
Ensure guest satisfaction with banquet service, including previewing all banquet event orders; meeting with clients prior to functions regarding special requirements; directing service staff during functions; and personally overseeing service to VIP tables.
Extend a courteous, friendly, and professional greeting to guests.
Verify with the Banquet Operations Manager that the room is set up to their specification and satisfaction.
Ensure proper execution of all banquet functions, including meeting all customer specifications and special requests; overseeing room set-up and breakdown; and ensuring proper staffing for each function.
Assign side-work and breakdown duties to banquet service personnel.
Maintain the proper care and cleanliness of tableware and serving equipment, handling both to minimize breakage.
Ensure that all banquet equipment is kept in good working order, always.
Maintain cleanliness standards and excellent condition of equipment and surrounding work areas.
Conduct pre-service meetings with the banquet set-up team to ensure service standards.
Check that all liquor cabinets are always locked.
Check all banquet rooms daily and immediately report any maintenance problem to the Engineering Department.
Immediately report all suspicious occurrences and hazardous conditions.
Always maintain the cleanliness and safety of work areas.
Ensure safe work practices of all banquet staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.