Banquet Captain at Accor

Bentonville, Arkansas, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

19.0

Posted On

13 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Customer Service, Organization, Problem Solving, Time Management, Teamwork, Attention to Detail, Math Skills, Event Management, Flexibility, Professional Appearance, Knowledge of Food and Beverage, Punctuality, Dependability, Motivation

Industry

Hospitality

Description

Company Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel, and chef-driven restaurant to create a unique and welcoming opportunity. Wage starting at $19/hour. Join our Flock! Job Description Reports To: Banquet Manager General Purpose: The Banquet Captain leads the event staff during a specific event, ensuring that Banquet Servers and Bartenders can operate efficiently while providing exceptional guest-focused service. Specific Responsibilities: Meets client needs and exceeds client expectations to execute each event successfully. Creates a positive and motivated atmosphere for teammates. Provide leadership support to banquets and catering teams. Develops and maintains a good working relationship with guests, groups, and teammates from other departments. Communicate verbally and in writing with the Banquet Manager and Kitchen team to secure all details/tools necessary to execute events. Assists with maintaining lines of communication between B&C and hotel/restaurant/etc. Knows and understands procedures, terminology, and techniques used in the B&C department. Demonstrates knowledge of ingredients of all food and beverage items served and available for a function. Manages execution of on-site events in cooperation with event staff per directions of the Banquet Manager and according to standards in the B&C Standards & Tools manual. Oversees set-up/tear-down details and processes. Interacts with the on-site contact and assists with impromptu requests; confidently answers client questions and solves client problems. Confidently answers staff questions, resolves issues during events, and remains calm in chaotic situations. Monitors staffing and scheduling, making adjustments to minimize expenses while ensuring an exceptional event. Performs any task related to the execution and running of events, including filling in for event servers as necessary. Completes a walk-thru after every event. Completes end-of-event paperwork, including, but not excluded, accounting, inventory, payroll report, etc. Summarize the event in the Banquet Captain Log with a concise written report of event details. Knows and speaks knowledgeable about products, features, and services offered by hotels and restaurants. Provides excellent customer service to all hotel and restaurant guests, not just those attending the event. Reports to work on time and ready to work scheduled shifts. Qualifications Able to work flexible hours (nights, weekends). Responsible, dependable, punctual, organized. Strong math skills. Strong communication skills; must be able to speak, read, and understand English. Clean and professional appearance. Demonstrates enthusiasm for all things 21c Must pass a background check. Physical Requirements: Must be able to carry a full-service tray comfortably. Must be able to stand and walk for long periods of time. Must be able to lift at least 50 pounds. Additional Information 21c Museum Hotels is an equal-opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm

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Responsibilities

The Banquet Captain leads the event staff during events, ensuring efficient operations and exceptional guest service. They manage event execution, oversee staff, and maintain communication with the Banquet Manager and kitchen team.