Banquet & Catering Captain

Description

Banquet Captain

Job Code: 542030

Reports to: Banquets Manager/Director

Overview:

The Banquet Captain oversees and supports the set-up, service, and clean-up for all designated banquet functions, ensuring smooth operations and high service standards.

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Education & Experience Requirements:

* Minimum of 1 year of experience in the hotel industry or a related field.
* High School diploma or equivalent required.
* College coursework in a related field is advantageous.
* Supervisory experience preferred.
* Alcohol Awareness Certification required (must comply with state regulations).
* Strong communication skills to convey ideas clearly.
* Ability to evaluate and make quick, accurate decisions.
* Able to handle high-pressure situations effectively.
* Demonstrates initiative, anticipating needs before they arise.
* Maintains composure and professionalism under pressure.
* Skilled at resolving workplace problems and proactively preventing issues.
* Ability to analyze complex information and adjust it to meet specific needs.
* Strong listening skills to address concerns and resolve issues from both coworkers and guests.
* Capable of working with financial data and basic arithmetic.

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Job Responsibilities & Duties:

* Maintain a friendly, service-oriented approach in all interactions with guests and staff.
* Ensure regular attendance in compliance with Aimbridge Hospitality standards, with flexibility based on hotel needs.
* Adhere to personal appearance and grooming standards, including proper uniform and name tag.
* Follow all Aimbridge Hospitality guidelines to ensure safe and efficient hotel operations.
* Comply with certification requirements, including Alcohol Awareness, Food Handler, and Safety certifications.
* Maintain a positive and welcoming demeanor at all times.
* Inspect meeting and banquet function setups, ensuring compliance with the Banquet Event Order.
* Supervise and assist in the set-up of catered events, ensuring that all preparations align with the hotel's service standards.
* Act as the primary point of contact between the Sales/Catering Manager and the event’s contact person.
* Address guest complaints, issues, and accidents, and escalate to the Banquet Manager, Supervisor, or Food & Beverage Manager.
* Support the Banquet Manager/Supervisor/F&B Manager in creating work schedules and completing wage progress reports.
* Assist with the service and breakdown of functions, ensuring efficient and organized operations.
* Handle liquor requisitions for banquet bars and manage beverage service to ensure proper control.
* Supervise and assist with post-event breakdown, ensuring proper storage of equipment and supplies.
* Maintain cleanliness and organization in all function spaces and storage areas.
* Ensure compliance with state liquor laws and hotel policies.
* Familiarize yourself with banquet menus, pricing, and hotel services.
* Be knowledgeable about safety procedures, including fire exits and fire extinguisher locations.
* Supervise Banquet staff as directed by management.
* Enforce Standard Operating Procedures (SOPs) for the Banquet department.
* Conduct pre-function meetings and confirm staffing levels and menu details for events.
* Ensure availability of required equipment for each event.
* Assign tasks to servers and supervise their stations.
* Monitor service during the event and assist where necessary.
* Oversee event clean-up and verify staff paperwork post-event.
* Support the Banquet Manager/Supervisor/F&B Manager with the recruitment and training of Banquet staff.
* Assist with audio/visual needs when required.
* Identify hazards and report them to management.
* Perform other duties as assigned by the Food and Beverage Manager.
* Attend meetings as required by management.
* Cross-train to assist in supervisory roles when necessary.
* Submit supply orders (e.g., candles, note pads, pens, uniforms) to the Food & Beverage Manager for approval and manage inventory.
* Handle Lost and Found items per hotel procedures.

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Working Conditions:

* Employees will encounter a dynamic work environment that requires flexibility and adaptability. Reasonable accommodation will be provided to individuals with disabilities, enabling them to perform the essential duties of the role.