The Banquet Captain is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for setup, servicing, and maintain banquet events per BEO's.
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful, high pressure situations.
- Mast be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
- Must be able to work with and understand financial information and data, and basic arithmetic functions.
- Must be effective at listening to, and clarifying the concerns and issues raised by co-workers and guests.
Banquet Captains oversee catered events. They schedule banquet service personnel, assign specific tasks or services, ensure that safety and sanitation codes are followed and train staff to recognize improper guest behavior. Banquet captains also work with the Food and Beverage director and coordinate with kitchen staff to get details of the menu, food preparation activities and service standards. They also examine the cleanliness of the venue prior to a function.
Banquet captains ensure the venue is ready before guests arrive, including the dining tables, bar, food and beverages. During the event, they interact with the host to respond to any special requests or last-minute adjustments. They monitor the activities of workers and guests and respond to questions, complaints or comments that may arise. They also supervise clean-up, inventory and storage of supplies and equipment.
- Approach all encounters with the guests and employees in a friendly, service oriented manner.
- Maintain regular attendance in compliance with Valley Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag WHEN WORKING.
- Comply at all times with Valley Hospitality standards and regulations to encourage safe and efficient hotel operations.
- Maintain a warm and friendly demeanor at all times.
- Employees must at all times be attentive, friendly, helpful and courteous to guests, managers and fellow employees.
- Be familiar with the organization of the event as required by the BEO and established by Banquet Manager
- Have a thorough knowledge of menus and service style utilized per event.
- Service guests with all food and beverage requirements in an attentive, courteous, and efficient manner.
- Pre-bus all tables removing soiled dishes after each course and throughout event.
- Able to service trays, dishes, and other equipment for long distances in order to ensure successful function.
- Perform setup and closing procedures and in function duties
according to staff assignments and established checklist.
- Ensure that tables and buffets are kept stocked and appealing for guest.
- Keep all beverages at least 3/4 full (coffee, tea, soda, water and lemonade.)
- Breakdown trays of soiled dishes and linen in the dish room according to established standards.
- Familiar with all styles of table service.
- Knowledge of tableside wine and beverage seryjce.
- Be familiar with the fire extinguishers, locations and know how to use them.
- Receive and deliver food and beverage orders and collect payment.