Banquet Captain

Summary
Provides prompt and courteous food and beverage service to restaurant and banquet guests while maximizing sales and guest satisfaction. Responsible for the overall success of a FOH service.
Duties/Tasks
? Describes all menu items; methods of preparation and prices as needed. Works within policy to accommodate guest's special food requests. Documents legibly the guest's order information on guest checks.
? Upsells established menu items or specials to maximize food and beverage revenues.
? Serves menu items to guests in a prompt and courteous manner and according to established service standards. Works well with kitchen staff.
? Performs pre- and post-shift side work; stocks service station, makes coffee, etc.
? Ensure opening and closing FOH duties are completed efficiently.
? Completes accurately the customer transactions as outlined in cash and charge procedures.
? May assist Greeter/Cashier/Bartender with greeting and seating guests; may assist bus person with clearing table and filling glasses.
? Ensure all service staff meets with uniform policy.
? Work with General Manger and lodging staff on ?house guest? reservations and special requests.
? Responsible for overall look and feel of dinning room and event spaces, I.e. cleanliness, candles, décor, music, layouts, etc?
? Assist manager(s) and chef(s) with monthly/yearly inventories.
? Communicate with General Manager about banquet event orders and special requests in a timely manner.
? Resolve customer concerns quickly and to satisfaction, understanding of when to elevate a concern to General Manger.
? Provide feedback to management on how banquets can be improved upon by listening to guests and observing operations.
? Responsible for proper use and storage of all equipment, furniture, and fixtures of the restaurant and banquet supplies.
? Preform all other department appropriate tasks assigned.