Banquet Captain

Garden City Hotel•Garden City, NY

3d•$15 - $16

About The Position

The Banquet Captain role is the team leader of all wait-staff from setup to breakdown for each assigned function and in certain situations may be the main point of contact with the client for each assigned function. You will oversee all aspects of setup, service, breakdown and resets to ensure all service standards are being met and all jobs are completed.

Requirements

Perform job functions with attention to detail, speed, and accuracy.
Prioritize and organize.
Be a clear thinker, remaining calm and resolving problems using good judgement.
Follow directions thoroughly.
Understand guest service needs.
Work cohesively with co-workers as part of a team.
Work with minimal supervision.
Maintain confidentiality of guest information and pertinent hotel data.
Minimum of 18 years of age to serve alcoholic beverages.
Fluency in English both verbal and non-verbal.
Provide legible communication.
Compute basic arithmetic.
Knowledge of various beverage service standards.

Nice To Haves

One year of supervisory experience in a banquet or foodservice setting.
High school graduate or equivalent vocational training certificate.
Certification in an alcohol awareness program.
Certification of previous training in liquor, wine and food service.
Certification of CPR.
Ability to suggestively sell.
Previous guest relations training.

Responsibilities

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guest/client needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction, escalating to manager when appropriate.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge of service requirements for assigned function.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Dictate specific job duties for each waiter assigned to event in a clear, fair, and specific manner.
Ensure all staff is on time and dressed to Hotel standards, escalating issues to management when necessary.
Oversee all service duties before, during, and after each function as specified by established banquet service standards.
Balance accurate Delphi and Micros checks at the conclusion of each event.
Complete beverage consumption for each event if applicable.
Maintain Maitre D’ email account in a professional manner.
Ensure each event is closed down and cleaned properly. All client belongings are packed up and brought to specified location.
Communicate with all supporting departments to ensure safety, cleanliness, and seamlessness is executed to hotel standards.