Banquet Captain (On-Call Part-Time) at Lanier Islands

Buford, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Oct, 26

Salary

0.0

Posted On

21 Jul, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Supervision, Event Coordination, Guest Service Standards, Banquet Event Orders, Billing and Posting, Training, Inventory Management, Customer Complaint Resolution, Scheduling, Vendor Management

Industry

Recreational Facilities

Description

JOB OVERVIEW Lanier Islands Banquet Captains assist the Banquet Manager & Assistant Manager to administrate a very organized job environment. They supervise staff and operations of banquet experiences, while assisting in enforcing policies and procedures, training, hiring, and making sure that high guest service standards are implemented. ESSENTIAL DUTIES AND RESPONSIBILITIES * Maintain and inspect all function rooms and areas. * Meet and review events with group contacts and passing along information to respective personnel. * Administration of banquet event orders. * Completion of banquet billing and posting. * Organize banquet liquor room and supervise liquor stock on house boats. * Purchase operational (small) supplies. * Supervise the cleaning of the front areas and back service hallways. * Conduct pre-function meetings with banquet staff. * Assist Banquet Manager in the implementation of operational standards and training. * Perform other duties as assigned. SUPERVISORY RESPONSIBILITIES Daily duties for captains vary greatly depending on where they work and the nature of their job, such as whether they’re in charge of a vessel or a physical piece of property that provides services to customers. These tasks are commonly performed by most captains: * Captains train staff members on how to perform their daily work tasks and adhere to company standards. They also supervise and manage staff by delegating work, ensuring employees are adhering to policies, and monitoring employee performance to guarantee proper execution. * Captains address customer complaints and questions and find solutions to their problems. * Captains maintain company standards for cleanliness in all work and customer areas, and direct staff to clean up any disorganized or unsightly areas of the property. * Captains schedule and coordinate staff for special events and direct outside vendors on where to provide various event services. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age with a valid Driver’s License and clean Motor Vehicle Record for last 3 years. EDUCATION and/or EXPERIENCE One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. MATHEMATICAL SKILLS Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * This job requires employees to stand frequently. * The employee must regularly lift and/or move up to 30 pounds and occasionally lift and/or move up to 40 pounds. * While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, crouch, or crawl. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to outside weather conditions. The employee is occasionally exposed to wet and/or humid conditions, extreme cold, and extreme heat. The noise level in the work environment is usually moderate.

Responsibilities

Supervise banquet staff and operations to ensure high guest service standards and adherence to company policies. Manage event logistics, including reviewing event orders, handling billing, and coordinating with group contacts and vendors.