Banquet Captain (FT)

Job Summary

The role of Banquet Captain is to ensure that his/her assigned events and activities are organized and executed, resulting in the complete satisfaction of the guests attending the event.

Job Duties and Responsibilities

• Ensure all Food & Beverage items are presented and served correctly, adhering to the standards set out by Crystal Mountain, and completing any special requests & instructions set out on the function sheet for the event.
• Communicate with the Banquet Chef, Banquet Staff and the designated Conference Services Manager before and during the event, alerting them of any changes in the schedule of service and possible challenges or adverse comments that may arise during the event.
• Compile final counts on the function sheet at the conclusion of the event, ensuring that the correct numbers of items/number of persons are charged for, and that the bill is posted to the correct master account.
• Ensure all relevant & applicable paperwork is filled out properly, including the Captain’s Report, the Function Report, Billing, and copies distributed as required.
• Ensure staff members return all equipment to the storage areas, and that the event space is left clean and tidy. Unconsumed Liquor & Wines should be returned to locked storage areas.
• Report to function or event as scheduled.
• Assign duties to banquet staff assigned to that specific event or function, supporting other Captains and Managers working the event.
• Ensure each staff member completes their checklists. 
• Prepare the area or room in its entirety for a function, prior to the guest’s arrival.
• Perform other related duties as requested by Supervisors and Managers.

Job Specifications

Competencies:

• Excellent communication skills, both verbal and written.
• Strong attention to detail and the ability to handle multiple tasks at once.
• Experience developing and training employees.
• Experience developing and implementing employee performance reviews and disciplinary actions as needed.
• Display effective leadership qualities and skills.
• Ability to work with management staff and other colleagues in a professional manner.
• Experience in a fast-paced, food service environment required.
• Ability to communicate effectively with members, guests, co-workers and management.
• Strong customer service skills and the ability to resolve customer issues or complaints.
• Must be of legal age to sell and serve alcohol and have completed TIPS/TAM training and keep it current.
• Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently.
• Demonstrate an understanding of food, food ingredients, food preparation methods, proper food storage, sanitation requirements, and basic bar terminology.

Education:

• Minimum two (2) years experience working as a Banquet Captain/Supervisor, preferably in a high-volume banquet or hotel/resort environment.
• Combination of education and experience that enables performance of all aspects of the position.

Physical & Other Requirements:

• While performing the duties of this Job, the employee is regularly required to stand and walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear.
• The employee is occasionally required to taste or smell.
• The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 10 pounds. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Evenings, weekends and holidays are a regular part of the schedule.
• Must have excellent attendance and conduct record for consideration.
• Pre-employment background check and reference checks required.
• Non-smoking candidates preferred.