Why Work at HALL Park Hotel?
At HALL Park Hotel, Autograph Collection, we blend art, business, and hospitality in the heart of Frisco’s thriving corporate district. With modern luxury accommodations, world-class amenities, and a strong connection to the local business community, our hotel is designed for exceptional service and sophisticated experiences. Curatorsat HALL Park Hotel thrive in an elevated, culture-focused environment, delivering memorable moments for every guest.
DEPARTMENT: Banquets
REPORTS TO: Director of Food and Beverage
STATUS: Non-Exempt
Are you looking for something more than just a job? Do you want work to be something that inspires you to be the best version of yourself? Now is your time to advance your career and craft your future with passion at HALL Park Hotel!
HALL Park Hotel, Marriot Autograph Collection is a 226 room boutique hotel with over 15,000 square feet of indoor/outdoor event space located in the heart of Frisco Texas. HALL Park Hotel will set the standards for service excellence and career advancement.
If you are passionate, dedicated, a team player, and want to explore your potential, then HALL Park Hotel is waiting for you. Apply today and join our team of all-stars!
SUMMARY: The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event. Greets and welcomes guests/clients in charge and anticipates all requests.

KNOWLEDGE, SKILLS AND ABILITIES:

• Must have the ability to communicate in English
• Excellent planning, organization, and guest services skills.
• Excellent motivational skills.
• Excellent leader and trainer.
• Able to work a flexible schedule, including weekends and holidays

EXPERIENCE:

• Experienced in all aspects of banquet service.
• 2 - 3 years banquet experience.
• Knowledge of various food service styles.

• Supervises Banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and breakdown of events in a safe manner.
• May be requested to attend weekly BEO meetings and discusses plan of action for events. Inform staff of specific needs for buffets and receptions.
• Reviews banquet event orders (BEOs). Communicate with the meeting/event planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.
• Sees that all scheduled functions take place on time and according to plan. All rooms are to be ready 15 minutes before time on the BEO.
• Conducts pre-function meetings to ensure personal hygiene and appearance standards of staff are met.
• Checks-in servers, assigns stations, and pre-posts function side work duties.
• Inspects proper setting of buffet tables, food service tables, table place settings, including table linen, china, glass, silverware, and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive. Confirms that table complements (salt and pepper, sugar, breadbaskets, etc.) have been properly filled.
• Continuously monitors work station, refilling beverages, removing service items and condiments.
• Responsible for all servers on the floor and supervises services received by the guests throughout each assigned function.
• Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.
• Prepares daily summary and turns it in to Night Audit with all completed banquet checks.
• Trains and develops back-up personnel for the position of Banquet Captain.
• Maintains constant contact with the Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated advises as to last minute timing.
• Completes inventory of all banquet beverage, both alcoholic and non alcoholic
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.
• Supervises clearing and post function clean-up. Checks servers out, making sure that function rooms and storage areas are clean, and equipment is cleaned and stored properly.
• Other duties as assigned by the Director of Food and Beverage.
  Requirements