Franchised Banquet Captain - Full-time / Part-time

Additional Information: This hotel is owned and operated by an independent franchisee, Wischermann Partners, Inc. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

Job Requirements:

Perform supervision of banquet service personnel and service of banquet events for the Director of Food and Beverage. As leader of the service team, the captain is primarily responsible for ensuring that guests receive proper service by providing the guest with the highest possible standard in service.

Key Responsibilities of the Banquet Captain include:

Oversees all banquet service operations and ensures that all banquet service details are executed and on time. Communicate with the meeting planner to ensure all needs have been met and to check for any last minute instructions or changes. Check all room sets prior to each event insuring that all china, glassware, silverware, and linen items needed for the event are clean an in place.

Assist/Conduct pre-function meeting to review the banquet event orders and inform the banquet staff of specific needs for tables and events to ensure the event is executed to standard. Supervise and serve food and beverage service throughout banquet functions to ensure quality service and product and control and coordinate all aspects of the banquet function by effectively supervising the banquet staff before, during and after events. Constantly monitor the staffs appearance, attitude and degree of professionalism to ensure standards are met. Oversee the set-up and clean-up of all functions, ensuring the proper removal and storage of Catering property, prepare any rental equipment for pick up and ensure the proper care, security and maintenance of equipment through proper supervision of service personnel. Be the point of contact for guests and show initiative, including anticipating guest needs ultimately ensuring the overall satisfaction of guests. The Captain will also be responsible for the presentation final bills to guests, process banquet checks accurately and efficiently for payment as well as imputing all BEOs into Micros and Delphi at the close of the shift. Assist the Director of Food and Beverage in the complete operation of the Banquet Department to include schedules, event orders, resumes, banquet tickets, cash bar procedures, training and coaching, daily spreadsheets, attendance history, employee reviews. Assist with the planning, organizing and execution of all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc. Must maintain confidentiality of information. Be aware of all upcoming groups and major conventions over upcoming 30/60/90 days. Review assigned work functions for the entire day and the next week and read all assigned banquet menus asking questions if specific items are unclear. Responsible for adhering to hotel policies and procedures, Responsible for Service of alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations. Must be able to perform all Banquet Server/Bartender functions Requirements:

The minimum qualifications for this position are: Ability to perform job functions with attention to detail, speed and accuracy. Ability to stand, walk and move around during entire shift. Must possess basic math skills and have the ability to handle money. The ability to communicate clearly and directly with guests using a positive, clear speaking voice. Must have the ability to work a varied schedule that may include early mornings, and weekend shifts. If offered position, candidate must complete a pre - employment background and drug screening. Hotel participates in E-Verify

This company is an equal opportunity employer.