BANQUET CAPTAIN

MDM Group Marriotts•Miami, FL

3d•Onsite

About The Position

Attend daily BEO meeting and discuss plan of action for the next day with Banquet Manager and Event Coordinators. Attend pre-function/daily briefing (conducts in absence of Red Coat). Receive room function assignments from Director of Banquet and discuss any last minute changes. Responsible for golden keys for groups. Inspect the rooms for assigned functions make certain that every detail conforms with the BEO. Check temperature and lighting of the room too. Check in servers; assign stations and pre-post function side work duties. Inspect table place-settings, linen, china, glasses, silverware and condiments for correct placement. Make sure each element is clean, undamaged and attractive. Responsible for proper setting of buffet tables and other food service tables used for banquet functions. Make sure all functions are posted correctly on the event board. Contact host in charge of the function to introduce him/herself and coordinate any last minute details. Handle all guest requests as necessary. Maintain constant contact with banquet chef to ensure complete communication between food production and food service. Give exact count after guests have been seated; advises as to last minute timing. Extend and total check (double check for accuracy) and have host sign it. Post checks on PMS and NGS systems. Provide guest with banquet red coat form and make note of all guest comments (both positive and negative) and report to Banquet Manager for each function supervised. Supervise the handling, storage and security of all banquet service equipment. Supervise clearing and post function clean up. Check servers out making sure that function rooms, aisle and storage areas are clean, and the equipment is cleaned and stored properly. Accountable and responsible that all service associates under his/her supervision followed the safety and accident prevention guidelines.

Requirements

Ability to use standard software applications and hotel systems
Effective decision making skills
Effective influence skills
Strong problem-solving skills
Good presentation and platform skills
Good training/facilitator skills
Knowledge of purchasing, inventory controls, supplies, and equipment
Ability to effectively manage labor productivity
Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
High School Diploma or equivalent required; Bachelor’s Degree preferred

Responsibilities

Attend daily BEO meeting and discuss plan of action for the next day with Banquet Manager and Event Coordinators.
Attend pre-function/daily briefing (conducts in absence of Red Coat). Receive room function assignments from Director of Banquet and discuss any last minute changes. Responsible for golden keys for groups.
Inspect the rooms for assigned functions make certain that every detail conforms with the BEO. Check temperature and lighting of the room too.
Check in servers; assign stations and pre-post function side work duties.
Inspect table place-settings, linen, china, glasses, silverware and condiments for correct placement. Make sure each element is clean, undamaged and attractive.
Responsible for proper setting of buffet tables and other food service tables used for banquet functions.
Make sure all functions are posted correctly on the event board.
Contact host in charge of the function to introduce him/herself and coordinate any last minute details.
Handle all guest requests as necessary.
Maintain constant contact with banquet chef to ensure complete communication between food production and food service. Give exact count after guests have been seated; advises as to last minute timing.
Extend and total check (double check for accuracy) and have host sign it.
Post checks on PMS and NGS systems.
Provide guest with banquet red coat form and make note of all guest comments (both positive and negative) and report to Banquet Manager for each function supervised.
Supervise the handling, storage and security of all banquet service equipment.
Supervise clearing and post function clean up. Check servers out making sure that function rooms, aisle and storage areas are clean, and the equipment is cleaned and stored properly.
Accountable and responsible that all service associates under his/her supervision followed the safety and accident prevention guidelines.