The Sun Rose Hotel Banquet Captain

LAZ Parking California•West Hollywood, CA

9d•$36•Onsite

About The Position

The Banquet Captain is responsible for coordinating and supervising the banquet functions for the hotel when the Banquet Manager is not available or assisting the Banquet Manager during the function. Assists management in supervising service personnel to ensure that member and guest satisfaction and presentation standards are consistently attained.

Requirements

Minimum of 2 years as a banquet captain in a hotel (Luxury hotel preferred)
Must be California RBS and Food Handlers certified.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace (English)
Minimum of 2 years of banquet Server experience required.
High school graduate or equivalent.
Previous fine dining and banquet experience.
Must be at least 19 years of age to serve alcohol.
Minimum two years of banquet supervisory experience.
Proven track record in successfully assisting all types of banquet functions and other special events.
Some liquor and public entertainment license knowledge.
Knowledge of the principles, procedures, and equipment used in the storage, care, preparation, cooking, dispensing, and serving of food in large quantities.
Able to work a flexible schedule that includes weekends, holidays, and split shifts.
Must have good communication skills and a dynamic, outgoing personality.
Good organizational and follow-through skills.
Ability to demonstrate proper banquet wine service.
Knowledge of kitchen and banquet equipment.
Knowledge of and ability to perform the required role during emergency situations.
Must submit to a background check and a pre-employment drug screen.

Nice To Haves

Luxury hotel preferred

Responsibilities

Under general supervision, coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order.
Assist with banquet operations on a hands-on basis as needed, including but not limited to event setup, food service, and breakdown.
Works with Food and Beverage Managers, Banquet Manager, Banquet Chef, and others to coordinate personnel requirements for private functions.
Supervises and directs banquet staff during all phases of a catered event.
Effectively and regularly communicates expectations and service goals to staff.
Assists in the creation and implementation of employee incentives and morale-boosting programs.
Assists in the development and execution of short- and long-term department goals.
Coordinates food service between the kitchen and banquet service staff.
Inspects all linens daily for proper appearance.
Assists with inventory of all banquet service ware, equipment, and supplies to meet required needs.
Enforces established club rules, regulations, and policies.
Prepares and reviews table diagrams, guest tables, and set-up needs for special functions.
Participates in or conducts pre-function meeting with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
Ensures that all banquet staff are well-groomed and in proper uniform.
Assists with training, supervising, scheduling, and evaluating the banquet service staff.
Assures the neatness, cleanliness, and safety of all banquet areas.
Interacts with the banquet host or hostess to ensure all needs are being met.
May serve “VIP” guests.
Assures that state and local laws and the company’s policies and procedures for the service of alcoholic beverages are consistently followed.
Analyzes accurately situations requiring solutions and adopts an effective plan of action.
Notifies management of member and guest complaints.
Oversees breakdown of event, including clean-up activities and securing the facilities.
Completes an after-event “Banquet Service Catering Report” to improve the quality and efficiency of banquet functions.
Ensures that all appropriate charges are billed correctly to each event and forwarded to the Accounting Department.
Attends Banquet Department meetings and confers with management to identify, plan, and develop methods and procedures to obtain greater efficiency.
Completes other appropriate assignments made by the Banquet Manager.