Banquet Captain

HRI Hospitality•Pittsburgh, PA

5d•Onsite

About The Position

The Banquet Captain is responsible for ensuring excellent guest service throughout the banquet department and carrying out all daily duties associated with scheduled events. This role involves supervising and coordinating activities during banquet functions to ensure meeting spaces are clean and set according to banquet event orders, and that all food and beverages are served promptly and accurately.

Requirements

Minimum 18 years of age
US work authorization required
Must meet grooming standards
Minimum of one-year banquet experience in a captain/supervisor role
Complete knowledge of banquet preparations, service standards, and service etiquette
Knowledge of appropriate table settings and flatware
Must be able to read & execute a BEO
Able to work as part of a team
Able to work with little or no supervision
Able to prioritize, organize and follow-up
Strong attention to detail and able to make concise decisions
Able to effectively communicate in English, in both written and verbal forms
Ability to write routine reports and correspondence
Able to demonstrate high energy, and strong enthusiasm for customer service
Able to work on your feet for extended periods of time
Able to lift and carry up to 50 pounds
Willingness to work varied shifts, including weekends and holidays

Nice To Haves

Previous hotel/resort experience
Working knowledge of Delphi/Salesforce

Responsibilities

Supervise banquets and functions within the hotel.
Train new employees in service, banquet, and guest service skills.
Ensure all equipment is in meeting rooms and that rooms are set (table, linen, silverware, glassware, food area) according to the banquet event orders.
Review BEO’s for errors and make corrections.
Ensure that the set-up of the banquet function is completed in a timely manner and team members are assigned to their designated areas.
Ensure that meeting rooms are clean and maintained.
Supervise and assist in the cleaning and resetting of banquet room(s); supervise and perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies.
Conduct pre-function meetings with staff to ensure the proper service and requirements of banquet functions are met.
Greet, host and respond to requests of the meeting organizer in a friendly and courteous manner.
Consistently inspect the cleanliness of uniforms and appearance standards of all team members, and make corrections as needed.
Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
Assist with ordering, inventory, scheduling and other administrative tasks.
Watch for safety hazards and report them immediately to the appropriate member of management.
Maintain control of keys issued and return them at the end of each shift.
Attend all mandatory Department and Hotel meetings.
Complete all required training within time-frame allotted.
Act in accordance with fire, health and safety regulations and follow the correct procedures as required.
Perform other duties as directed, developed or assigned.
Support environmental commitments by acquiring the knowledge, skills and values to be a leader in the global goal of “greening” the hospitality industry.