On-Call Banquet Captain at Tailwater Lodge
Altmar, NY 13302, USA -
Full Time


Start Date

Immediate

Expiry Date

29 Nov, 25

Salary

25.0

Posted On

29 Aug, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Flexible Schedule

Industry

Hospitality

Description

ON-CALL BANQUET CAPTAIN | TAILWATER LODGE

Set on the scenic banks of the Salmon River, Tailwater Lodge, part of the Tapestry Collection by Hilton™, offers the perfect blend of outdoor adventure and tranquil relaxation. From Orvis-endorsed fishing and shooting sports to our indoor pool, hot tub, and full-service spa, there’s something for everyone.
Tailwater Lodge Altmar, Tapestry Collection by Hilton continues to grow and expand and is now looking for an On-Call Banquet Captain to join our Food & Beverage Team!
The Banquet Captain is responsible for helping train and lead the Banquet Staff, also assist with projects assigned by the Senior Banquet Manager.

QUALIFICATIONS:

  • Must have a minimum of 2 year’s leadership or supervisor experience
  • Ability to work well with other departments using strong communication/computer skills
  • Must have a positive attitude at all times.
  • A/V knowledge is a plus
  • Must be able to work a flexible schedule, days, nights, weekends and holidays as required by the business
Responsibilities
  • Must be an enthusiastic, detail-oriented and personable leader
  • The ability to mutli-task in a fast-paced environment
  • Must have excellent interpersonal and communication skills
  • Supervise food and beverage service throughout banquet functions to ensure quality service and product quality
  • Process banquet checks accurately and efficiently for payment
  • Ensure guest satisfaction throughout the meal service
  • Assist the Banquet staff in room set up. Make sure that all the guest tables, buffet tables and equipment are set up correctly.
  • Check the overall room for accuracy. Check against BEO to ensure all guest requests have been met.
  • Assign the staff to their stations for the function. Inform them of any special request or special instructions.
  • Inspect food for quality and “eye appeal” prior to serving. Keep “open communication” with the kitchen staff. Inform them of any changes or special instructions.
  • Ensure professional and efficient service to the guest by all the servers.
  • Meet group contacts immediately so that they know who to speak to for any requests or problems.
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