Banquet Catering Captain - Full-time / Part-time

Principle Responsibilities & Position Purpose:

Responsible for selling hotel rooms, generating awareness for hotel and company, supporting and enhancing sales initiatives that are compatible with company sales plans, strategies, and programs, in addition to the planning and coordinating all Banquets and Meetings. Understands and implements the mission statement, values, and culture at all time.

Pre-Requisites (Requirements):

• 1+ years of experience in a branded, quality hotel preferred. 
• 3+ Experience with chain food and retail outlet preferred. 
• High School diploma or equivalent of same. Associate’s or Bachelor’s Degree preferred.
• Must display professionalism and have characteristics of honesty and trustworthiness. 
• Must have excellent attendance and punctuality. 

Work Environment & Context:

• Must be able to perform major life activities: standing, lifting, bending, learning, reading, concentrating, thinking, and communicating. 
• Must be able to stand for eight hours, bend, stretch, and reach.
• Long hours sometimes required. Work schedule varies and may include occasionally working on     
•  Holidays, weekends, and evenings.
• Must be able to push or pull 60 pounds and lift and/or carry 60 pounds.

Required Knowledge, Skills, and Abilities:

Knowledgeable in:

• Food and beverage costs and how to figure.
• Selling strategies for highest profit of products and services.
• Configurations and set ups for function space. 
• Competition and what this property has (or doesn’t have) over others.
• Area shopping, dining, entertainment and travel directions to assist guest inquiries.
• Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.
• Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.

Skills:

• Computer knowledge. 
• Assist with guest issues, be professional and maintain a hospitable caring attitude.
• Maintain guest privacy.

Abilities:

• Market and promote to increase exposure and sales.
• Multi task, detail oriented, remain service centric.
• Communicate with guests and co-workers.
• Assist with guest issues with professionalism maintaining hospitable attitude. 
• Must be able to work alone.
• Practice Safety Standards at all times.
• Comply to all standards.

Essential Functions:

• Holds pre-function briefing to determine specifications of each function.
• Ensures quality service by assigning employees to work stations.
• Ensures that servers take care of every customer and are alert at all times to see that customers are given every attention.
• Handles customer concerns and complaints promptly and tactfully. 
• Records functions on Banquet Sales Summary Sheet and processes accordingly.
• Ensures that all checks are made, signed, recorded properly, and turned in to the Front Desk.
• Works closely with kitchen to coordinate cooking, food presentation, and delivery times for each function.
• Completes dish and food requisitions as necessary.
• Ensures that employees follow proper sanitation practices.
• Supervises the handling, storage, and security of all kitchen and banquet equipment used in function.
• Reports all maintenance problems to appropriate personnel.
• Inspects rooms and public areas for cleanliness.
• Other duties as assigned, that the associate is capable of performing.

Positions for Possible Future Advancement:

Before the next promotion, this person should develop and train her/his replacement. The ability to teach skills and competencies will enhance leadership skills in preparation for further promotion, potentially as a Food and Beverage Manager.