Hotel Banquet Captain - Long Island Hilton

Blue Sky Hospitality Solutions•Melville, NY

14d

About The Position

QUALIFICATIONS Food/Beverage Service Worker Permit, where applicable. Requires high school reasoning level. Requires 8th grade math level. Requires high school language level. Requires basic computer literacy. One year banquet attendant/server experience. Read, write and speak English fluently. Valid driver’s license, where applicable. Meet minimum age requirement of jurisdiction. Ability to communicate effectively with the public and other employees. No employee will pose a direct threat to the health/safety of self or others. PERFORMANCE STANDARDS CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner. WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management. FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receives few complaints about the food served; inspect food being served; meet service standards. STOCKING: Stock according to service standards; inspect to ensure stock is adequate before beginning functions; know what items are not available to guests; re-stock the self-service areas as food and beverages are consumed to prevent shortages; replace and rotate stock correctly; keep table condiments stocked during service functions. SET-UP AND BUSSING: Set up tables according to function specifications; bus tables and service areas in timely fashion; meet standards for cleaning tables, meeting rooms and other food service areas. MONEY HANDLING/CASH CONTROL: Follow hotel audit standards for cash handling procedures; keep accurate amounts in cash drawer/apron; report tips accurately; give proper change; accurately post charges; accurately calculate check totals; correct over-rings; meet hotel standards for lost checks; advise management of shortages. PERFORMANCE STANDARDS (continued) SUPERVISION: Maintain staff that meet customer service standards; train staff to provide service that meet quality standards that affect guest satisfaction; give both positive and negative feedback that is timely and objective; keep accurate documentation of performance.

Requirements

Food/Beverage Service Worker Permit, where applicable.
Requires high school reasoning level.
Requires 8th grade math level.
Requires high school language level.
Requires basic computer literacy.
One year banquet attendant/server experience.
Read, write and speak English fluently.
Valid driver’s license, where applicable.
Meet minimum age requirement of jurisdiction.
Ability to communicate effectively with the public and other employees.
No employee will pose a direct threat to the health/safety of self or others.

Responsibilities

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.
FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receives few complaints about the food served; inspect food being served; meet service standards.
STOCKING: Stock according to service standards; inspect to ensure stock is adequate before beginning functions; know what items are not available to guests; re-stock the self-service areas as food and beverages are consumed to prevent shortages; replace and rotate stock correctly; keep table condiments stocked during service functions.
SET-UP AND BUSSING: Set up tables according to function specifications; bus tables and service areas in timely fashion; meet standards for cleaning tables, meeting rooms and other food service areas.
MONEY HANDLING/CASH CONTROL: Follow hotel audit standards for cash handling procedures; keep accurate amounts in cash drawer/apron; report tips accurately; give proper change; accurately post charges; accurately calculate check totals; correct over-rings; meet hotel standards for lost checks; advise management of shortages.
SUPERVISION: Maintain staff that meet customer service standards; train staff to provide service that meet quality standards that affect guest satisfaction; give both positive and negative feedback that is timely and objective; keep accurate documentation of performance.

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