Food & Beverage Banquet Captain

ASM Global•Shreveport, LA

1d•Onsite

About The Position

Under the direction of the Director Food & Beverage and the Manager of Food & Beverage, the Part Time Banquet Captain member’s primary responsibilities include the following functions in accordance with Legends policies. This role is for LEGENDS / ASM Global at the Shreveport Convention Center / Municipal Auditorium in Shreveport, Louisiana.

Requirements

Must be able to communicate effectively, both verbal and written, in English.
Must be 18 years of age or older.
Ability to read signs and follow simple oral and written instructions.
Must be able to pass a background check to include a credit history report and meet corporate minimum requirements.
Must be able to obtain a ABO Card and LATC Permit.
Minimum of 2 years banquet service experience in high volume banquets, restaurants, (with banquet facilities).
Must be able to work and lead a team independently without active management.
Excellent interpersonal, customer service, communications, team building and problem solving skills are required.
Ability to use and maintain basic food service and kitchen equipment.
Ability to train others in the use of basic food service and kitchen equipment.
Strong communication skills and the ability to read, write, and understand English.
Ability to interact with all levels of staff ability to quickly identify problems and resolve them.
Excellent organizational skills and planning skills.
Strong customer service orientation.
Excellent communication and interpersonal skills.
Ability to work with limited supervision.
Ability to interact with all levels of staff including management.
Must be compliant with Health Codes / Must be able to adapt to changes in the work environment, managing, competing demands, frequent changes, delays or unexpected events.
Ability to operate a cash register & credit card machine.

Nice To Haves

Experience with upscale dining in a restaurant or similar type facility preferred.
High school diploma or GED preferred.
Knowledge of Banquet Event Order (BEO) preferred.

Responsibilities

Reports to work in proper uniform according to the scheduled time.
Follows instructions for each event as given by the Manager and Supervisor of Food & Beverage.
Must be able to make quick and accurate decisions.
Consults with Food Service Manager regarding serving arrangements and additional employees and equipment required.
Supervises and trains all food & beverage servers, cashiers, and temp labor, also serves food and beverage when needed to include: all functions, cashier duties, and/or assisting with plate up meals.
Must be a leader, motivating the servers, and exceeding guest expectations.
Determines when a guest should not be served additional alcoholic beverages in accordance with Legends/ASM Global policies.
Must inspect function space prior to start of function to ensure cleanliness, organization and ambiance, (first impression, attractiveness, etc.).
Observes food being served to ensure food is correctly garnished and arranged.
Responsible for consumption sheets.
Ensure front and back of the house are maintained in a clean and orderly fashion, taking part in cleaning and deep cleaning projects if needed.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Complete all paperwork and closing duties in accordance with departmental standards.
Review status of assignments and any follow-up action with Food & Beverage Manager and/or Food & Beverage Supervisor.
Organize and delegate daily tasks to banquet service staff.
Prepare post-event task list with help of Food & Beverage Manager and Food & Beverage Supervisor ensure that tasks are completed prior to relieving service staff.
Responsible for maintaining and supervising sanitation guidelines specified by managers.
Responsible for overseeing productivity of Servers and temp workers and keeping them on task.
Report on any areas in need of maintenance or repair to the Food & Beverage Manager.
Follow proper reporting procedures for accidents and incidents.
Ability to prioritize multiple projects and meet strict deadlines.
Ability to work under minimal supervision.
Must have professional attitude and appearance.
Thorough knowledge of liquor laws and regulations.
Demonstrated accuracy with cash handling and Point of Sale system operation.
Exemplary food and beverage service skills, in a fine dining atmosphere.
Effective leadership and communication skills suited to a formal, professional environment.
A strong commitment to exemplary customer service.
Other duties as assigned and deemed necessary.