Banquet Captain

St Ives Country Club•Johns Creek, GA

1d•Onsite

About The Position

St Ives Country Club is seeking a Banquet Captain to oversee events (including weekend events), handle and delegate set-up and breakdown of function rooms, and take care of the customer in a timely, courteous, efficient and customized manner. This is a non-exempt role (eligible for overtime).

Requirements

Must be at least 18 years of age.
Must speak, read, and write English well with excellent grammar usage.
Must be professional in appearance and well-groomed at all times.
John Creek Pouring Permit required.
TIPS Certification - will supply the application upon employment.
Professional, displaying strong work ethics and working effectively as part of a team.
Must be flexible in meeting the varying scheduling needs of the Club and may be required to work additional hours than scheduled, if necessary.
Ability to fulfill assigned tasks quickly and efficiently.
Must have a calm, professional demeanor.
Committed to providing a high level of service, to exceed the expectations of our members.
Ability to correctly enter food/drink orders into a computer order system.

Nice To Haves

Experience in the food and beverage industry is preferred.

Responsibilities

Oversee events held at the Club.
Set-up and break down all function rooms.
Act as the contact person for the Member/Guest.
Hold pre-shift meeting reviewing BEO with staff.
Coordinate customer experience with the kitchen (sous chef).
Open bottled wine for customers.
Bus and set tables, as needed.
Perform buffet set up (if necessary) and breakdown.
Communicate with support crew and management.
Supervise banquet functions to ensure they run smoothly and efficiently.
Ensure compliance with all departmental and company policies.
Maintain complete knowledge of service requirements for functions.
Organize all assigned functions and complete preparation work in accordance with departmental standards.
Check storage areas for proper supplies, organization and cleanliness.
Complete requisition for additional supplies needed.
Instruct designated employees to rectify any cleanliness deficiencies.
Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up. Rectify any deficiencies with appropriate department(s).
Ensure that assigned employees have reported to work and report on any absent or tardy employees.
Coordinate breaks for assigned employees.
Assign stations and side work to Servers in accordance with departmental procedures.
Communicate additions or changes to the assignments as they arise throughout the shift.
Identify situations which compromise the department’s standards and delegate these tasks.
All other duties as assigned.