The Banquet Captain is the operational representative of the hotel who interacts directly with the group’s contact, supervising functions, both food and meeting, while ensuring adherence to service standards and guest satisfaction. The Banquet Captain is also responsible for the direct supervision of the Banquet Service. To execute Banquet Event Orders (B.E.O.) in accordance with instructions provided on the B.E.O.
· Pre-function duties include: greeting the “group contact” for all assigned functions and introducing yourself, reviewing group agendas, menus and room sets according to the B.E.O., determining the special needs of the group and discussing the timing of the service. Also checks with the host periodically and communicates any guest concerns with the Banquet Manager.
· While conducting the pre-meal “line-up” with the servers, the Banquet Captain reviews the order of service, checks the personal appearance and uniform standards of the servers and relays any special instructions as determined by the guest. These could include but are not limited to, special sequence of service, menu, stations and teams and finally break times. The Banquet Captain is also responsible for watching the first twelve plates plated up. If the Captain is not satisfied, notify the Chef immediately and offer advisement of how it should be corrected. A five minute training should be held and documented at this time.
· Duties during the function include: supervising the assigned function while communicating guest counts to the kitchen, coordinating the timing with the kitchen and stewarding, monitoring the issuance of courses from kitchen to servers, ensuring adherence of service standards and time sequence of courses are followed, monitoring service of head table closely and assisting in service, checking with the host and staying in the room, leaving only to check/monitor kitchen and/or employees.
· The Banquet Captain’s post-function duties include assigning clean-up assignments to servers, supervising clean-up and organization of banquet room, service hallways and banquet storerooms, ensuring all equipment is returned to its proper locations, ensuring extra meals and left-over food is returned to the kitchen, immediately after service of each course, ensuring that wine is returned to the banquet kitchen, ensuring that the salt and pepper shakers and sugar bowls are returned to storerooms filled and wiped clean and ensuring that mirrors are wiped, clean and stored properly if used.
· All areas are secured and lights out.
· A.M. specific duties are: signing out the Banquet Department keys, signing at security department. Also reviews the B.E.O.’s for the day, checks each Banquet room for proper set-ups, equipment, and cleanliness in anticipation of shortages and problem. The A.M. Banquet Captain is responsible for writing reports and maintenance requests, and advises the appropriate personnel following a walk through. Inspects service hallways, pre-function areas and storerooms for cleanliness and organization and also checks food items, dry goods and paper products for ample supplies according to the needs of the day. The A.M. Banquet Captain is also responsible for monitoring employee sign-out procedures in regard to breaks and shift end, posting completed checks at the front desk, prepares food requisitions for the next day. Finally the A.M. Banquet Captain transfers the Banquet pager and keys to the PM Captain(s) and is responsible for discussing functions in progress and any pertinent information.
· The P.M. Banquet Captain is responsible for recording changes from the change log to the banquet book, makes copies for the next day, puts copies on checks for the following day and is responsible for inspecting all rooms for cleanliness and proper set-up or breakdown. In addition before leaving for the evening, the P.M. Captain is responsible for securing all banquet and storerooms by turning of all lights and adjusting temperatures. The Captain also brings in any signs or tables not in use, checks the following day’s schedule, adjusts this accordingly, prepares any requisitions needed, responsible for securing the Banquet office, signing out when the Banquet keys are returned and the Closing Captain leaves upon the completion of the last function and assigned duties. All areas are secured and lights are out. Post all functions on reader boards and removes them when function is finished. Locks all banquet areas before leaving for the day.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Must have advanced knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Knowledge of the appropriate table settings and service ware.
Comprehensive knowledge of the English language in order to read B.E.O. and effectively communicate with guests and employees.
Must have basic knowledge of meeting room sets.
Ability to communicate effectively both verbally and in writing in order to interact with banquet personnel and department heads.
Basic knowledge of mathematics and calculator skills to prepare mathematical calculations without error.
Ability to grasp, lift, carry or transport up to 30 pounds.
Ability to operate beverage equipment, i.e., coffee maker, etc.
Ability to remember, recite and promote variety of menu items.
Hearing and visual ability to observe and detect signs of emergency situations.
Assist and monitor supplies and linens for functions from purchasing and housekeeping departments.
Assist other departments, perform other duties and handle projects as assigned by management.
Enforce Hotel Safety Standards to ensure corporate compliance.

EDUCATION:

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred.

EXPERIENCE:

Minimum two years of food and beverage experience.
Previous serving experience preferred.

Please refer the Job description for details