Banquet Captain

Civana Wellness Resort & Spa•Carefree, AZ

About The Position

CIVANA’s mission is to inspire mindfully, measurably greater wellness in all who crave it. The CIVANA model is shaped by a wellness philosophy that serves everyone: happiness first, healthiness always. This is delivered via a curated wellness program that focuses on connecting mental, physical, emotional, and spiritual needs, providing guests with tools they can take with them wherever they go, and build upon each time they return. The Banquet Captain supports the Banquet and Events team in overseeing the banquet set up and service operations.

Requirements

We are seeking passionate, service-oriented, positive and hard-working individuals with a love for health and wellness, and an excitement for hospitality.
This is a part-time & seasonal role. Our banquet captains can expect to be scheduled 25-30 hours/week when we are busy; there will be pockets of times where we do not have any banquets/events. The role is seasonal and our high seasons are: Mid January – May & September– mid-December. Banquet Captains need to be able to work AM and PM shifts and weekends/holidays.
Proficient with Microsoft Office suite (Word, Excel, Microsoft Office, and Teams.)
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Pleasant, polite manager who maintains a neat and clean appearance.
Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Strong leadership, management, organizational and communication skills.
The ability to spot and resolve problems efficiently.
Excellent verbal and written communication skills.
The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.
The ability to multitask and prioritize.
Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.
High school diploma/GED.
2 years’ experience in a supervisory leadership role.
Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree.
Must be able to lift more than 50 pounds.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above represent the knowledge, skill, and/or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Nice To Haves

Preferred prior experience with Opera and Delphi computer systems.
1-year hospitality or banquet experience preferred.

Responsibilities

Directs the team on the various set up needs of both meeting and dining needs as written on the Banquet Event Orders.
Plans the serving order and orchestrates its completion in a timely, quiet and courteous manner.
Works hand in hand with the Culinary team to ensure all food items and counts are prepared according to the most current Banquet Event Order.
Ensures that servers are ready to serve meals when there are prepared.
Supervises wait staff and set up staff.
Aids in the operation of banquet department.
Trains all set up and wait staff.
Ensures client Banquet Checks are signed prior to groups departure.
Actively participates in room set up and service.
Inventories all equipment and communicates to Leadership when additional items need to be ordered.
Displays awareness and compliance with security, safety, emergency and energy procedures.
Meets and greets hotel guests to ensure all needs are met.
Takes the initiative to connect with guests in a friendly and warm manner.
Reports to work for scheduled shift, on time and in uniform in accordance with company policy.
Knows and complies with all company policies and procedures pertaining to this position and its duties.
Ensure all guests with dietary allergies are served the correct meals designated for their needs.