Banquet Captain (Part Time)

Peregrine Hospitality•Pismo Beach, CA

30d•$19

About The Position

The Banquet Captain coordinates and oversees all aspects of assigned functions including setup and service of functions as well as all side duties within department. Interacts with clients to ensure all needs are met.

Requirements

Understand the mission, vision, and goals of the hotel.
Must be able to lead banquet team and ensure the events are run smoothly and efficiently.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Attend all hotel required meetings and trainings.
Maintain regular attendance in compliance with Vespera Resort standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
Comply with Vespera standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
Must be able to maintain confidentiality of information.
Responsible for team training, development, and coaching according to Vespera standards.
Will be required to work flexible scheduled shifts based on business needs.
Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Responsibilities

Coordinate and oversee all aspects of assigned functions including setup and service.
Perform prep tasks and side work to ensure that guests are served promptly and efficiently.
Read the Banquet Event Order (BEO) and be familiar with the menu of the function.
Serve guests according to the hotel’s standards in a friendly, courteous, and professional manner.
Set all tables according to hotel standards.
Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.
Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.
Follow all money handling procedures when serving the guest.
Use “suggestive selling” techniques.
Know the menu items for each function served and able to give accurate descriptions.
Perform other duties as requested by management.
Responsible for staff training, development, and coaching.
Monitor organization and cleanliness of both the front of house and heart of house.
Respond to guest problems, complaints, and accidents. Communicate to management, if necessary.
Prepare room according to BEO and the various meal functions.
Ensure overall guest satisfaction.