Banquet Captain - C. Baldwin Hotel, Curio Collection by Hilton

Sage Hospitality•Houston, TX

1d•Onsite

About The Position

The C. Baldwin Hotel, a Curio Collection by Hilton, honors Charlotte Baldwin Allen, a pioneering businesswoman and philanthropist who co-founded Houston. The hotel celebrates the trailblazing spirit of women in Texas and features 354 rooms, 14,000 square feet of meeting space, a speakeasy, a grab-and-go concept, and green space. As part of Sage Hospitality Group, the hotel is committed to enriching lives and empowering employees to make positive impacts. They seek independent thinkers with an entrepreneurial spirit who are not afraid to forge their own path, welcoming risk-takers and creative individuals. Sage Hospitality Group invests in the personal and professional growth of its employees.

Requirements

High school education or equivalent.
One to two years in a related position with this company or other organization(s).
Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations.
Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages.
Ability to bend to lower level cabinets and lift trays.
Maneuver in narrow areas and between seated guests.
Continuous standing required to service guest functions; 100% of the time scheduled.
Climbing approximately 12 steps 20% of 8 hours.
Must have moderate comprehension and literacy to read use records and all special requests.
Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate.
Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.

Responsibilities

Read BEO and know how to complete a set-up.
Set tables in assigned area correctly and uniformly.
Keep station neat and clean while servicing guest per established policies and procedures.
Use proper in-room clearing and tray jacks.
Break down buffets or other special food service tables and equipment.
Assist Banquet Captain in setting up/breaking down buffet or other special food service tables and equipment.
Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.
Keep kitchen area & all storage areas clean according to policies set forth by management.
Clearly and timely communicate needs and concerns to Banquet Captain and/or Manager/Director.
Complete all set-up and closing duties.
Set-up table according to procedures, with table cloth, skirting, food and utensils.
Maintain buffet table throughout the day, have all food items and utensils out on time and inform manager or hostess of any additional items needed on the table.
Assist guests; help serve as needed and respond to questions using suggestive selling techniques.
Clean off buffet table including putting all utensils, food and other items back in the appropriate place in the kitchen.
Polish up mirrored buspans and coffee urn on a daily basis and put back in dry storage.
Perform sidework duties as needed.