Banquet | Captain

Fontainebleau Florida Hotel•Miami Beach, FL

9d•Onsite

About The Position

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Requirements

Knowledge of banquet and catering concepts, practices, and procedures.
Effective supervisory and communication skills.
Well organized and demonstrated strong problem solving skills.
Ability to develop strong professional relationships with vendors, guests and employees.
Ability to communicate effectively and establish and maintain effective working relationships with staff.
Minimum of three years relevant experience in a high quality, high volume catering and convention operation.
High school education or equivalent.

Nice To Haves

Two years supervisory experience preferred.
College degree preferred.

Responsibilities

Supervision of catered events, including planning, set-up, execution, and tear down.
Maintaining contact with the host throughout the event to ensure guest satisfaction.
Interviewing and making recommendations for hiring banquet service staff.
Conducting lineups with staff at the start of each shift, reviewing assignments and steps of service.
Greeting the host for assigned events and staying in contact throughout.
Coordinating and communicating event details verbally and in writing to the service team.
Preparing reports detailing the function and host comments.
Reviewing BEO for accuracy and raising concerns to the appropriate CSM.
Promoting and maintaining the highest level of customer service.
Using sound judgment to make appropriate decisions ensuring guest satisfaction and fiscal boundaries.
Using cash register or point of sale system as needed.
Closing Banquet Checks and ensuring accuracy.
Noting any discrepancy between Delphi and POS and submitting a report to Night Audit.
Evaluating team member concerns and taking immediate action if needed, complying with all guidelines.
Communicating with guests during the function to attend to their requests and general needs.
Working closely with the audio-visual representative on set up.
Training and supervising new personnel in the Banquet department.
Performing other related duties as assigned.