Banquet Captain

Peregrine Hospitality•Los Gatos, CA

28d•$17

About The Position

The Banquet Captain is responsible for spear heading the set-up and serving of food and beverages to guests at all banquet functions, according to the hotel standards.

Requirements

In compliance with California laws, Responsible Beverage Service and Food Handlers Certification are required.
Must be able to work under pressure in a faced paced environment.
Previous experience as a Banquet server in a large hotel operation is a must.

Nice To Haves

Previous Banquet Captain experience is preferred.

Responsibilities

Must adhere to the company’s Service culture – 4 Keys to creating guests for life.
Must participate in all hotel required meetings and trainings.
The ability to lead banquet team members and ensure the events are run smoothly and efficiently.
The ability to multitask and prioritize departmental functions to meet deadlines.
The ability to attend all hotel required meetings and training.
Conduct daily line up meetings and ensure the team is up to date with the relevant information.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag.
Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
The ability to maintain confidentiality of information.
Enter all the checks into the POS system to the correct Revenue centers.
Check all the meeting room spaces for the set up, breakdown and cleanliness.
Responsible for team members training, development, and coaching according to hotel standards.
Report broken and damaged equipment and utilize Nuvola to place repair orders to Engineering.
Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned 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.
Know the menu items for each function served and be able to give accurate descriptions and potential allergens.
Abide by all hotel policies and safety rules.
Perform other duties as requested by management.
Must be 21 years of age or older.