Banquet Captain

Proper Hospitality Careers•Santa Monica, CA

5d•Onsite

About The Position

The Banquet Captain is responsible for overseeing banquet operations, ensuring smooth execution of events, and maintaining high standards of service. This role involves working in various banquet function areas and service areas, often under variable temperature and noise conditions. The position requires strong knowledge of food, wine, beer, and liquor, as well as the ability to manage staff, collaborate with colleagues, and provide exceptional guest service. The Banquet Captain must also adhere to all departmental policies, service procedures, and grooming standards.

Requirements

Minimum of 18 years of age to serve alcoholic beverages.
1-year experience in fast-paced environment.
State food handling certification.
Supervisory experience.
Fluency in English both verbal and written.
Provide legible communication.
Compute basic mathematical calculations (add, subtract, multiply and divide numbers).
Strong knowledge of variable food, wine, beer and liquor.
Ability to work flexible schedules and willing and able to work shift duties that may include evenings, nights, weekends and holidays.
Demonstrate the Proper Ethos with internal and external guests at all times.
Collaborate with Colleagues cross-departmentally.
Perform job functions with attention to detail, speed and accuracy.
Prioritize and organize.
Be a clear thinker, remaining calm and resolving problems using good judgement.
Follow directions thoroughly.
Work cohesively with Colleagues as part of a team.
Understand guest’s service needs.
Work with minimal supervision.
Maintain confidentiality of guest information and pertinent hotel data.
Stand, sit, or walk for an extended period of time.
Endure various physical movements throughout the work areas.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
Satisfactorily communicate with guests, management and Colleagues to their understanding.

Nice To Haves

High school graduate or equivalent vocational training certificate, some college.
Certification of previous training in liquor, wine and food service.
Previous Culinary training.
Certification in alcohol awareness program.
Certification in C.P.R.
Ability to suggestively sell.
Ability to input and access information in the property management system/computers/point of sales system.
Previous guest relations training.

Responsibilities

Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards.
Maintain complete knowledge of Proper Image, Proper grooming standards and Proper Uniform policies.
Maintain complete knowledge of Proper Fundamentals.
Monitor and maintain knowledge of all assigned assignments or shifts.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive and personalized guest relations at all times.
Circulate in assigned areas frequently.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Tailor interactions and offerings based on guest preferences.
Log guests’ preferences.
Proactively resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of all hotel areas.
Attend pre-shift briefings/lineups and provide operational feedback.
Maintain complete knowledge of table/seat/position numbers, sections, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
Maintain awareness of noise, music, and lighting levels in hotel areas and report discrepancies to Manager.
Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
Maintain complete knowledge of all updates made to menus and wine lists.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Maintain complete knowledge of state Designated Driver Awareness programs.
Maintain complete knowledge of P.O.S. and manual systems.
Maintain complete knowledge of service requirements for assigned functions: Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
Particular characteristics/descriptions of wines/champagnes ordered.
Prices for specified selections on cash functions.
Groups' names and background.
Type of functions and expected attendance/guarantee numbers.
Scheduled hours of service.
Special requests/arrangements.
Order of service, traffic flow in room.
Organize all assigned functions and complete preparation work in accordance to departmental standards.
Follow up on special arrangements to ensure compliance with such.
Check storage areas for proper supplies, organization and cleanliness.
Complete requisition for additional supplies needed and submit to Manager.
Instruct designated personnel to rectify any cleanliness/organization deficiencies.
Requisition linens/skirting required for designated functions and transport such to function area.
Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensure agreement of delivery times, amounts and special arrangements.
Communicate service needs throughout the function.
Prepare station assignments for Banquet Servers according to group requirements and Hotel standards.
Ensure that assigned staff have reported to work; document any late or absent Colleagues.
Coordinate breaks for assigned Colleagues.
Assign stations and sidework to Servers in accordance with departmental procedures.
Communicate additions or changes to the assignments as they arise throughout the shift.
Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.
Inspect grooming and attire of Colleagues; rectify any deficiencies.
Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems.
Ensure replenishment of items as specified on event orders and requested by group contact.
Set out name cards, escort cards in accordance with group requirements.
Organize head table assembly and assist in group's entrance into the function area.
Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
Greet guests upon arrival at function and assist in seating as required by group.
Direct Servers on timing of service throughout function.
Communicate additional meal requirements and special requests to the Kitchen.
Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
Assist Banquet staff with their job functions to ensure optimum service to guests.
Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas.
Direct the final breakdown of function room and clean up. Ensure all department standards are met.
Ensure all closing duties for staff are completed before staff sign out.
Provide feedback on staff performance to Manager. Report disciplinary problems to Manager and participate in the counseling of employees.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Utilize department technology devices discretely. Use headset at all times. Explain reason for use if used in view of guests.
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Document pertinent information in department logbook.
Complete all paperwork and closing duties in accordance with departmental standards.
Review status of assignments and any follow-up action with Manager and/or on-coming Manager.
Assist the Banquet Manager/Assistant as assigned.
Stock Banquet supplies and assist with inventories as assigned.
Prepare daily/weekly payroll and tip distribution as assigned.
Conduct function room inspections, using a checklist in accordance with departmental standards.