Banquet Captain

The Legacy Resort and Spa•San Diego, CA

3d•Onsite

About The Position

The Banquet Captain performs a variety of functions, including event set-up/take-down, bussing, food/drink serving, and bartending. These are on-call positions scheduled for special events like weddings, meetings, and conferences. The role requires interaction with staff, event organizers, and guests, necessitating a positive, friendly, and efficient demeanor with a professional appearance. This position is based at the Legacy Resort Hotel and Spa in San Diego, CA, and requires maintaining confidentiality and adhering to the assigned schedule.

Requirements

High school diploma or general education diploma (GED) required.
Minimum two years banquet serving and bartending experience required.
California Food Handlers Certificate required.
Responsible Beverage Service (RBS) Training required.
Must be 21 years of age to serve alcoholic beverages.
Ability to compute basic mathematical calculations (add, subtract, multiply, divide numbers) and accurately count cash.
Ability to communicate in English.
Must provide own uniform: clean and pressed, black long sleeve button up shirt, black pants, and black non-slip shoes.

Nice To Haves

Experience in a resort hotel is preferred.
First Aid, CPR and defibrillator certifications preferred.
Ability to speak additional languages is a plus.

Responsibilities

Read and understand banquet event orders (BEO) to determine function requirements, guest count, and proper room set-up, including bar type.
Set up and take down tables, chairs, and other event items, including placing tablecloths, place settings, arranging table placement, and setting up buffets.
Set up portable bars in function areas as instructed.
Assist with food and beverage service, including carrying food trays, serving guests promptly, clearing plates, replenishing utensils, and refilling beverages.
Make and serve drinks to guests cordially and professionally, following responsible alcohol server guidelines.
Perform cleaning tasks and breakdown of service, including clearing tables of plates, glasses, tablecloths, place settings, and trash.
Thoroughly clean the bar, wipe surfaces, empty water, remove liquor from tables, and return bar equipment and supplies to proper areas.
Follow all guest check and money-handling procedures when tending a cash bar or serving a-la-carte and beverage orders.
Maintain high standards of food safety and cleanliness, ensuring proper food handling procedures are followed.
Know the beverage menu for each function, including ingredients and preparation methods.
Use suggestive selling techniques to upsell whenever possible.
Report any unusual occurrences or requests to the immediate supervisor, manager on duty, or Executive Chef.
Demonstrate a working knowledge of all hotel safety and security procedures to maintain a secure and safe environment.
Complete special projects and other responsibilities as assigned.
Assist in areas of the hotel outside of typical work areas as needed, given the hotel operates 365 days a year, 24 hours a day.