Banquets Captain

Bernardus Lodge and Spa•Carmel Valley, CA

5d•Onsite

About The Position

The Banquets Captain is responsible for assuring that departmental standards, as outlined in the Standard Operating Procedures, are consistently met. This role involves effective communication with managers and associates, practicing active listening, and providing prompt follow-through. The captain will maintain fiscal responsibility by reducing waste and working safely, and will be empowered to resolve guest challenges. A key aspect of this role is proactively improving customer service scores, as measured by comment cards.

Requirements

Previous banquet captain or supervisor experience.
Basic knowledge of food and beverage.
Knowledge of spirits/beer selection.
Ability to multi-task and handle high-pressure situations.
Personable and great people skills.
Awareness of guest consumption.
Must be able to work independently.
Must provide valid document(s) to work in the US.
Must meet legal age requirements for the position.
Previous banquet experience.
High school diploma or equivalent to GED.
Must speak and communicate in English.
Must be able to clearly communicate with guests, management and coworkers.
Must have valid driver’s license.
Food Handler Certificate.
RBS Certificate.

Responsibilities

Daily supervision of associates, including communicating daily responsibilities and ensuring tasks are completed correctly and on time.
Holding associates accountable for following departmental and hotel standards, with special attention to grooming and hygiene.
Serving as the departmental Designated Trainer for new hires and retraining existing associates.
Coaching associates on performance inadequacies and communicating issues to the manager.
Communicating all necessary information to associates and managers in a timely manner.
Communicating daily challenges related to customer service, job performance, or associate discipline to the manager.
Providing feedback for associate performance evaluations and participating in their administration.
Actively participating in progressive discipline procedures and communicating associate issues to the manager.
Assisting in counseling sessions between the manager and associates, with verbal and written communications administered by the manager and witnessed by the captain.
Monitoring and assisting in controlling the financial performance of the department in accordance with the annual budget.
Overseeing the entire departmental operation in the absence of the manager.
Ensuring food and beverage supplies are ordered correctly and adhering to set par stocks.
Monitoring daily associate attendance, noting tardiness or absences.
Ensuring daily checklists are completed, including ordering, side-work, and clean-up.
Continuously checking that rooms are set according to banquet event orders and organized properly for service.
Confirming menus with the Chef and ensuring last-minute changes are communicated efficiently.
Conducting pre-service meetings with service staff.
Supporting safe work habits and a safe working environment at all times.
Performing other duties and jobs as assigned by a supervisor.