Banquet Captain

Lanier Islands•Buford, GA

2h•Onsite

About The Position

Lanier Islands Banquet Captains assist the Banquet Manager & Assistant Manager to administrate a very organized job environment. They supervise staff and operations of banquet experiences, while assisting in enforcing policies and procedures, training, hiring, and making sure that high guest service standards are implemented. The role involves maintaining and inspecting all function rooms and areas, meeting and reviewing events with group contacts, administering banquet event orders, completing banquet billing and posting, organizing the banquet liquor room, supervising liquor stock on house boats, purchasing operational (small) supplies, and supervising the cleaning of front areas and back service hallways. Captains also conduct pre-function meetings with banquet staff and assist the Banquet Manager in the implementation of operational standards and training. Daily duties for captains vary greatly depending on where they work and the nature of their job. These tasks commonly include training staff members on how to perform their daily work tasks and adhere to company standards, supervising and managing staff by delegating work, ensuring employees are adhering to policies, and monitoring employee performance to guarantee proper execution. Captains address customer complaints and questions, maintain company standards for cleanliness in all work and customer areas, and direct staff to clean up any disorganized or unsightly areas of the property. They also schedule and coordinate staff for special events and direct outside vendors on where to provide various event services.

Requirements

Must be at least 18 years of age.
Valid Driver’s License and clean Motor Vehicle Record for last 3 years.
One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's.
Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.

Responsibilities

Maintain and inspect all function rooms and areas.
Meet and review events with group contacts and passing along information to respective personnel.
Administration of banquet event orders.
Completion of banquet billing and posting.
Organize banquet liquor room and supervise liquor stock on house boats.
Purchase operational (small) supplies.
Supervise the cleaning of the front areas and back service hallways.
Conduct pre-function meetings with banquet staff.
Assist Banquet Manager in the implementation of operational standards and training.
Perform other duties as assigned.
Train staff members on how to perform their daily work tasks and adhere to company standards.
Supervise and manage staff by delegating work, ensuring employees are adhering to policies, and monitoring employee performance to guarantee proper execution.
Address customer complaints and questions and find solutions to their problems.
Maintain company standards for cleanliness in all work and customer areas, and direct staff to clean up any disorganized or unsightly areas of the property.
Schedule and coordinate staff for special events and direct outside vendors on where to provide various event services.