Banquet Captain - Staybridge Suites Hotel

The Banquet Captain is responsible for supervising the banquet staff, operations, and guests of banquet experiences at private functions. Their duties include planning dining events, managing the food and beverage service, delegating opening/closing responsibilities, and tending to guests' requests and complaints. They are responsible for ensuring all guest needs are addressed while focusing on providing outstanding customer service.
DUTIES & RESPONSIBILITIES:

1. Be present for every banquet/meeting from start to finish unless shift is covered by an approved banquet staff member or other F&B team leader.
2. Organize and lead 1 -2 Banquet Server trainings each year.
3. Attend client planning meetings and food tastings with the Sales Team.
4. Ensure the banquet space is clean and SHOW READY after each banquet.
1. Vacuumed, tables wiped down, mirrors, windows, etc.
2. Banquet furniture cleared away from pre-function space.
3. Back of house areas are clean and organized.
4. Open/Close check lists are signed off and stapled to the corresponding BEO.
5. Spend 2-5 hours a week maintaining the cleanliness of the banquet space to ensure the space is show ready at all times.
6. Assist in room set up while coordinating with other house staff/servers/dishwashers for support as needed. Make sure all guest tables, buffet tables, and equipment are set up correctly 24 hours BEFORE the event unless the event calls for same day room-flip following the original function set-up.
7. Performs or assigns all opening and closing side duties, ensuring the worksheet is signed off on and turned in at the close of the event as described above. (ex. bar setup, shining silverware, table linen setup, vacuum, etc.)
8. Running the floor and coordinating the food and drink service by assigning sections or specific server tasks while communicating with kitchen and all service staff.
9. Monitoring the inventory of supplies and equipment with special attention to the cleanliness of storage areas within the banquet rooms.
10. Tending to guests' requests, questions, and complaints while escalating major concerns to management staff when necessary.
11. Ensuring that all applicable safety regulations are communicated and adhered to. (Ex. Non-slip shoes, TIPS trainings, Serve Safe.)
12. Oversee all aspects of assigned banquet function activities, ensuring that food counters are properly set and ready for execution at the appointed time.
13. Maintain constant contact with the Banquet Chef or Executive Chef, to ensure conclusion between food production and food service.
14. Assist in conducting pre-function meetings with banquet staff for every event.
15. Ensure high grooming, hygiene and uniform standards are met by all banquet staff. (no street clothes)
16. Maintains a friendly positive attitude and professional demeanor at all times.
17. Performs other duties as assigned.

COMPLIANCE & TRAINING:
Completes all company and Brand required training.
• Maintains current TIPS and ServSafe certification
MINIMUM QUALIFICATIONS:

1. High school diploma desired
2. Dependable work background

PREFERRED SKILLS AND CHARACTERISTICS:

1. Must be mature, neat in appearance, courteous, and friendly.
2. Ability to effectively communicate.
3. Ability to work varied number of hours per week on a rotating basis.
4. Must be in uniform and wearing nametag at all times.
5. Must display a high degree of pride and integrity in job performance.
6. Must be able to learn and comprehend all company policies pertaining to his or her position and employment.
7. Must be able to communicate verbally, through email and in writing.

Other details

• Pay Type Hourly
• Min Hiring Rate $17.00
• Max Hiring Rate $21.00

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