Banquet Captain

RIT Inn and Conference Center•Henrietta, NY

3d•Onsite

About The Position

The Banquet Captain is the banquets team leader and operational assistant to the Banquet Manager and Director of Food and Beverage. The Banquet Captain is a working supervisor directly responsible for the training, supervision, and support of the banquets service staff and for the smooth execution of each banquet event. Special emphasis is placed on accommodating guest preferences, flexibility with work assignments, efficiency, quality, and social demeanor that contributes to a hospitable environment.

Requirements

Accommodating guest preferences
Flexibility with work assignments
Efficiency
Quality
Social demeanor that contributes to a hospitable environment

Responsibilities

Provide pleasant and professional services to all hotel guests.
Set standards of excellence for all associates by use of the hotel's operating standards.
Direct, train, and mentor all service staff members in proper set-up, service, and clean-up procedures for all banquet events.
Assist in coordinating the details of each event with appropriate management and staff.
Facilitate and maintain on-going communication and collaboration with staff with the aim of achieving high levels of cooperation and service excellence.
Check all fixtures, equipment, and room conditions (lights, heating/cooling, furniture, wallpaper, etc.) for proper operation, settings, and maintenance. Report deficiencies.
Ensure the cleanliness of the banquets facilities and surrounding public areas.
Properly set-up all dining tables, service stations and bars.
Ensure that all foods are served at the proper temperatures
Supervise food and liquor service to group functions
Provide timely, efficient, enthusiastic, friendly, and unobtrusive food and beverage service.
Break down, clean-up, and safely store all equipment following each event.
Properly maintain all work equipment, tools, and supplies.
Respond to guest requests and inquiries with appropriate level of sensitivity and immediacy.
Stopping liquor service may be necessary due to overindulgence or under age.