Banquet Captain (Embassy Suites Brier Creek- Raleigh, NC)

WINWOOD HOSPITALITY GROUP•Raleigh, NC

14h•Onsite

About The Position

POSITION SUMMARY: Communicate service needs to chefs and stewards throughout functions. Total charges for group functions and prepare and present checks to group contacts for payment. Ensure banquet rooms and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. ADDITIONAL RESPONSIBILITIES Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail – all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects the safety of guest or team member. Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations – our ability to successfully compete for business and build loyalty depends on this attribute. A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas. ESSENTIAL JOB FUNCTIONS Complete all food service training within 14 days of hire; other essential training and certification within 30 days of hire, to include CPR. Know all essential functions of the Point of Sale (POS)system, monitor voids and “no sale” transactions. Read and understand Banquet Event Orders (BEOs) in detail; organize scheduled staff to perform the necessary tasks to fulfill the BEO. Monitor timeliness of food and beverage service as specified by BEO, following health and hotel standards. Set up event areas as prescribed by the BEO, insuring 100% readiness a minimum of 15 minutes prior to event start time. Demonstrates attentiveness and responsiveness to guests needs, insures follow-through and completion. Always demonstrates excellent guest and team member relations, with all departments. Understands safe handling of food, beverage, heat sources and other service equipment. Work with culinary staff to recover unused / unserved foods. Completes all assigned pre- and post-event tasks. Ensures safe and correct storage of equipment. Insure maintenance of beverage stations. Is able to meet flexible scheduled hours as required to serve guests / clients. Demonstrate punctuality, excellent attendance and proper uniform standards. Assist in other hotel work areas as instructed by supervisor. Report any maintenance needs to insure that our facilities, furnishings and equipment are maintained in a “like new” condition. Participate in training and meetings to: enhance skills and knowledge to become a more productive and effective team member; perform assigned tasks in other areas within the Food & Beverage department, such as suite service, complimentary breakfast service, banquet service (all meal and service types). Certain uniform components are issued by the hotel, others to be provided by the server; hotel issued items should be worn only during hotel shifts. The uniform should be maintained in “like new” condition by the employee, following proper laundering and care instructions. This is a critical component of portraying the professionalism that is required of all hotel positions. For safety purposes non-slip shoes are required. ADDITIONAL RESPONSIBILITIES Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail – all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects safety of guest or team member. Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations – our ability to successfully compete for business and build loyalty depends on this attribute. A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

Requirements

High School diploma or general education degree (GED) is desired, but not essential.
Previous related experience – food service supervision, hospitality, banquet service - strongly preferred.
Work well with other team members and departments
Read & write English and perform mathematical computations such as adding, multiplying
Effectively communicate with hotel guests and clients, utilizing courtesy, tact and diplomacy; coordinate well with culinary, sales and other departments
Safely carry trays of food or beverages and transport carts or food cabinets
Ability to remain calm and organized in times of multiple demands
Give and follow directions accurately and efficiently
Requires bending or twisting
Requires walking and running
Requires kneeling, crouching, stooping or crawling
Requires repetitive movement
Requires standing.
Requires using hands to handle, control, or feel objects, tools or controls.
Requires working outside in all types of weather conditions.
Subject to cuts, burns, and bruises.

Responsibilities

Communicate service needs to chefs and stewards throughout functions.
Total charges for group functions and prepare and present checks to group contacts for payment.
Ensure banquet rooms and coffee breaks are ready for service.
Ensure proper centerpieces are displayed on every table.
Inspect the cleanliness and presentation of all china, glass, and silver prior to use.
Check in with guests to ensure satisfaction.
Set tables according to type of event and service standards.
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Maintain cleanliness of work areas throughout the day.
Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
Welcome and acknowledge all guests according to company standards.
Speak with others using clear and professional language and answer telephones using appropriate etiquette.
Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
Stand, sit, or walk for an extended period of time.
Perform other reasonable job duties as requested by Supervisors.
Complete all food service training within 14 days of hire; other essential training and certification within 30 days of hire, to include CPR.
Know all essential functions of the Point of Sale (POS)system, monitor voids and “no sale” transactions.
Read and understand Banquet Event Orders (BEOs) in detail; organize scheduled staff to perform the necessary tasks to fulfill the BEO.
Monitor timeliness of food and beverage service as specified by BEO, following health and hotel standards.
Set up event areas as prescribed by the BEO, insuring 100% readiness a minimum of 15 minutes prior to event start time.
Demonstrates attentiveness and responsiveness to guests needs, insures follow-through and completion.
Always demonstrates excellent guest and team member relations, with all departments.
Understands safe handling of food, beverage, heat sources and other service equipment.
Work with culinary staff to recover unused / unserved foods.
Completes all assigned pre- and post-event tasks.
Ensures safe and correct storage of equipment.
Insure maintenance of beverage stations.
Is able to meet flexible scheduled hours as required to serve guests / clients.
Demonstrate punctuality, excellent attendance and proper uniform standards.
Assist in other hotel work areas as instructed by supervisor.
Report any maintenance needs to insure that our facilities, furnishings and equipment are maintained in a “like new” condition.
Participate in training and meetings to: enhance skills and knowledge to become a more productive and effective team member; perform assigned tasks in other areas within the Food & Beverage department, such as suite service, complimentary breakfast service, banquet service (all meal and service types).