Banquet Captain

Peregrine Hospitality•Pismo Beach, CA

2d•Onsite

About The Position

The Banquet Captain coordinates and oversees all aspects of assigned functions including setup and service of functions as well as all side duties within department. This role interacts with clients to ensure all needs are met and is responsible for team training, development, and coaching according to Vespera standards. The Captain monitors the organization and cleanliness of both the front of house and heart of house, ensuring employees are attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees, and ultimately ensures overall guest satisfaction.

Requirements

Understand the mission, vision, and goals of the hotel.
Must be able to lead banquet team and ensure the events are run smoothly and efficiently.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Ability to attend all hotel required meetings and trainings.
Ability to maintain regular attendance in compliance with Vespera Resort standards, as required by scheduling, which will vary according to the needs of the hotel.
Ability to maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
Ability to comply with Vespera standards and regulations to encourage safe and efficient hotel operations.
Ability to maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
Must be able to maintain confidentiality of information.
Responsible for staff training, development, and coaching.
Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees.
Ability to perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
Knowledge of how to read the Banquet Event Order (BEO) and familiarity with the menu of the assigned function.
Ability to serve guests according to the hotel’s standards in a friendly, courteous, and professional manner.
Ability to set all tables according to hotel standards.
Ability to maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.
Ability to clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.
Ability to follow all money handling procedures when serving the guest.
Knowledge and use of “suggestive selling” techniques.
Knowledge of menu items for each function served and ability to give accurate descriptions.

Responsibilities

Coordinate and oversee all aspects of assigned functions including setup and service of functions as well as all side duties within department.
Interact with clients to ensure all needs are met.
Lead banquet team and ensure the events are run smoothly and efficiently.
Multitask and prioritize departmental functions to meet deadlines.
Attend all hotel required meetings and trainings.
Maintain regular attendance in compliance with Vespera Resort standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
Comply with Vespera standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
Maintain confidentiality of information.
Responsible for team training, development, and coaching according to Vespera standards.
Perform prep tasks and side work 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 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.
Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.
Follow all money handling procedures when serving the guest.
Know and use “suggestive selling” techniques.
Know the menu items for each function served and able to give accurate descriptions.
Perform other duties as requested by management.
Monitor organization and cleanliness of both the front of house and heart of house.
Respond to guest problems, complaints, and accidents.
Communicate to management, if necessary.
Prepare room according to BEO and the various meal functions.
Ensure overall guest satisfaction.