Catering & Banquets Captain

Landry's, LLC.•Stateline, NV

2d•Onsite

About The Position

To prepare rooms for Banquet functions. Assist in managing operations in an efficient and professional manner to ensure quality service to guests. Ensure all employees maintain a high-level of customer service standards so that all Banquet functions result in success. Interact with other Food and Beverage managers and other Department Heads to help outlet operations proceed smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

Requirements

Must have good people skills and a well-groomed appearance.
Must read, write, speak and understand English.
Must be capable of lifting and moving heavy objects, 50 pounds or more.
Leadership and supervision skills: The ability to effectively lead and motivate a team.
A strong focus on customer service and guest satisfaction.
The ability to manage multiple tasks and prioritize effectively.
The ability to think on their feet and resolve issues quickly and efficiently.
The ability to stand for extended periods and perform physical tasks like lifting and carrying.
Must be able to perform basic math (addition, subtraction, multiplication and division).
Excellent interpersonal and communication skills.
Ability to work efficiently, independently and cohesively, consistently producing quality results.
Minimum age requirement is 21.
High school diploma or equivalent.
Prior banquet or food and beverage experience required.
Basic math skills.
Must be able to speak and understand English.
Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.
Ability to sit for extended periods of time.
Ability to express or exchange ideas verbally and perceive sound by ear.
Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds.
Constantly walking up to distances of 500 ft. during shift.
Frequently stooping, reaching.

Nice To Haves

Prior supervisory experience preferred.

Responsibilities

Maintain uniform appearance according to established guidelines.
Act as a liaison between various parties, including the event host, guests, kitchen staff, and servers, and are responsible for maintaining high standards of service and safety.
Setting/resetting room in a timely manner according to BEO, Spec Sheet and/or management instruction.
Ensuring the event space is clean, organized, and set up according to the banquet event order (BEO), including tables, chairs, linens, and other equipment. Move and place heavy props for functions (furniture, pipe and drape, décor, etc.)
Setting/resetting table pads, tablecloths and skirting correctly.
Supervising banquet set up staff, coordinating food and beverage service, and ensuring all dietary needs and special requests are met. Cleaning Banquet areas. When cleaning Banquet rooms, place all trash from tables into the appropriate receptacles and collect and transport used linen to the designated area for pick-up.
Assist other Banquet personnel as needed according to established standards and procedures.
Adhere to policies and procedures and health laws.
Know locations of all Golden Nugget outlets and services available to the guests.
Relay all guest compliments and complaints to the manager on duty.
Inform manager/supervisor/lead of items needing ordered or fixed.
Attention to detail, i.e. informing manager/supervisor/lead of ballroom temperature adjustments, carpet cleaning needs, initiative to go the extra mile to improve guest experience.
Deliver supplies ordered from the storeroom to the appropriate location.
Keep all service access areas clean and organized.
Assist with guests’ special needs, including transporting boxes, etc.
Delivering and returning guest packages from receiving when mail room personnel are unavailable.
Overseeing the breakdown and cleanup of the event space, ensuring all equipment is stored properly, and completing any necessary documentation.
May be involved in managing inventory of food, beverages, and equipment.
May be involved in training new staff members.
Keep Banquet equipment clean.
Complete special projects as requested by banquet management.