Banquet Captain

Saybrook Point Resort & Marina•Old Saybrook Center, CT

19d•$17 - $17

About The Position

This position is available to full-time employees or part-time with flexible schedules. Responsibilities include ensuring that all necessary job responsibilities are carried out to the best of everyones ability for all banquet functions, both in set-up, service execution, and follow-up details. Essential functions Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.(Banquet Captain is responsible for an event or assigned duties): Greet each guest, enthusiastically and with a smile to create a friendly positive experience. Conforms to AAA Four Diamond Standards. Review Banquet Event Orders (BEO) in detail, in advance of events with Banquet Manager. Perform all guest contact duties in a cordial and professional manner and make sure that all guests receive total customer service satisfaction. Enforce standards of sanitation and cleanliness in the banquet area following all health department and hotel sanitation guidelines. Maintain uniform and hygiene standards of all banquet staff. Set the standard for all side work duties and follow-up the staffs responsibilities are completed before leaving their shift. Inspect the rooms for assigned functions, making certain that every detail of the set-up conforms to the BEO and set-up diagram. Inspect table place-settings, including table linen, china, glass, silverware, and condiments for correct placement and to ensure that each element is clean, undamaged and attractive. Assist staff in all aspects of functions through greeting guests, serving, bussing, and set-up. Make positive suggestions to management concerning improvements in banquets or any other aspect of the operation. Perform all other duties as assigned by management. Be fully aware of and comply with policies and procedures as identified in the procedure manual and handbook. Adhere to all Health and Safety policies and procedures.

Requirements

High School diploma or GED required.
2 years experience in catering or full-service dining
Must be 18 years of age.
Must be trained and certificated in T.I.P.S program within the first 6 months of employment.
Make customers feel important, valued and appreciated in a manner that will be acknowledged by the customers.
Be familiar with all Spa & Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
Available to work days, evenings, weekends, holidays and extended hours as business dictates
Understands and executes the essentials of good table service
Must be able to work in a fast-paced environment.
Must be able to interact with guests effectively and in a courteous, professional manner.
Excellent written and oral communication skills.
Basic proficiencies in Windows Applications

Nice To Haves

Supervisory experience beneficial.
Bartending skills strongly desired.
Audio visual and lighting knowledge a plus

Responsibilities

Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
Conforms to AAA Four Diamond Standards.
Review Banquet Event Orders (BEO) in detail, in advance of events with Banquet Manager.
Perform all guest contact duties in a cordial and professional manner and make sure that all guests receive total customer service satisfaction.
Enforce standards of sanitation and cleanliness in the banquet area following all health department and hotel sanitation guidelines.
Maintain uniform and hygiene standards of all banquet staff.
Set the standard for all side work duties and follow-up the staffs responsibilities are completed before leaving their shift.
Inspect the rooms for assigned functions, making certain that every detail of the set-up conforms to the BEO and set-up diagram.
Inspect table place-settings, including table linen, china, glass, silverware, and condiments for correct placement and to ensure that each element is clean, undamaged and attractive.
Assist staff in all aspects of functions through greeting guests, serving, bussing, and set-up.
Make positive suggestions to management concerning improvements in banquets or any other aspect of the operation.
Perform all other duties as assigned by management.
Be fully aware of and comply with policies and procedures as identified in the procedure manual and handbook.
Adhere to all Health and Safety policies and procedures.
For events assigned to you, or in conjunction with the Banquet Manager, hold pre-shift meetings before every function to review staff knowledge of all menu items, any special needs for the function, all assigned side work duties, assigned table areas, and review training tips plus feedback from other prior events.
Effectively monitors staff performance and offer appropriate coaching, counseling or supervision as required.
Report any disciplinary needs to the Banquet Manager.
Maintain constant contact with the Banquet Kitchen staff for complete and effective communication between food production and food service.
Maintain dialogue regarding meal counts, special orders, timing.
Assist or run expediting operation.
Receive guest complaints and offer positive response, pursue the best resolution possible at the time.
Ensure that all guests are served properly through the supervision, coaching, and training of all banquet staff
Act as guest contact for events, reviewing timeline, touching base throughout event, available by text to responds to needs
Present final billing when applicable
Assist the Banquet Manager with conference/meeting arrangements involving audio/visual requirements.
Positions, installs, and connects equipment, such as microphones, amplifiers, and lighting.
Adjust needs throughout event.
Monitor breakage and follow safe clearing, bussing and stewarding duties
Ensure that ware washing machine is operating, proper chemicals are in hand and in use
Be aware of vendors property and disposition of them at end of events
Assist with cash bars including revenue collection and financial drop.