Banquet Captain ("Capitan de Banquetes") - Full-time / Part-time

div h4Job Details/h4 divstrongJob Location/strong: nbsp;nbsp;nbsp;Hotel Cerro - San Luis Obispo, CA/div divstrongPosition Type/strong: nbsp;nbsp;nbsp;Full-Time/Part-Time/div divstrongSalary Range/strong: nbsp;nbsp;nbsp;$18.00 - $21.00 Hourly/div divstrongJob Shift/strong: nbsp;nbsp;nbsp;Any/div divstrongJob Category/strong: nbsp;nbsp;nbsp;Hospitality - Hotel/div /div h4Description/h4p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"POSITION PURPOSE /span/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"span style="font-size:12pt;"To oversee the execution of banquet events including planning, ordering, set-up, service, and breakdown. The position will report to the Director of Food and Beverage and will partner closely with the Catering, Sales and Culinary departments to ensure the banquet operations can meet the demands of the clients successfully. /span/span/p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"ESSENTIAL RESPONSIBILITIES/span/strong/span/p ul lispan style="font-size:10pt;"span style="font-size:12pt;"Oversees all banquet service operations and events and ensures that all banquet service details are executed. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Assists Director of Food and Beverage Operations in ensuring that the events are on time. Adjust as needed and relay that information to the appropriate personnel. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Reviews Banquet Event Orders (BEOs) at the beginning of each shift to ensure conference rooms are set as contracted. Confirm A/V equipment needs to contract for the event. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Responsible for the direct supervision, coaching and training of the banquet service staff./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Manages staff shifts and timetables./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Develops and provides staff with the necessary training, including customer service, and serving etiquette./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Collaborates with Catering, Sales, Food amp; Beverage managers, and the culinary team to ensure that quality service is provided for all meeting and banquet guests. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Attends weekly banquet event order and group resume meetings and ensure all areas are prepared./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Communicates with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Be aware of all upcoming groups and major conventions over upcoming 90 days. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Reads all assigned banquet menus and ask if specific items are unclear. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Supervises the set-up of all meeting rooms prior to each event. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Meets with the culinary team to confirm quantities of food items and timing of food leaving the kitchen. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Assists the culinary team as needed with preparation, ordering and inventorying./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Monitors the inventory of supplies, equipment, and furniture./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Ensures specific needs for buffets, receptions and meetings are met. Check inventory needs for all upcoming events./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Completes all daily administrative tasks./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Runs the floor and coordinates the food and drink service by liaising with the kitchen and service staff./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Acts as an ambassador at the bar during high volume hours./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Recommends proper maintenance and repair to the maintenance department and ensure the proper housekeeping of all function space./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"All other duties assigned by manager or supervisor. /span/span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"SUPPORTIVE FUNCTIONS/span/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"span style="font-size:12pt;"In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:/span/span/p ul lispan style="font-size:10pt;"span style="font-size:12pt;"Assist with any guest inquiry./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Follow all company and safety and security policies and procedures./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Report maintenance problems, safety hazards, accidents, or injuries./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Perform other reasonable job duties as requested by direct and indirect Supervisors. /span/span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"PHYSICAL DEMANDS/span/strong/span/p ul lispan style="font-size:10pt;"span style="font-size:12pt;"Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must be able to stand and exert well-paced mobility for up to four (4) hours in length./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must be able to lift up to 45 lbs. as needed./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must be able to push and pull carts and equipment weighing up to 250 lbs. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well./span/span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES/span/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"span style="font-size:12pt;"The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:/span/span/p ul lispan style="font-size:10pt;"span style="font-size:12pt;"Must be able to speak, read, write and understand the primary language used in the workplace./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Requires good communication skills, verbal, written and electronic./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must have excellent leadership capability and customer relations skills. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must be detail oriented with outstanding organizational and communication skills./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must possess intermediate computer skills./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Must possess basic computational ability. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Self-driven and able to work independently./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Knowledge of table and bar service./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Knowledge of appropriate table settings and service ware./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Ability to describe all menu items and methods of preparation./span/span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"EDUCATION/span/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"span style="font-size:12pt;"High school or equivalent education required. /span/span/p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"EXPERIENCE/span/strong/span/p ul lispan style="font-size:10pt;"span style="font-size:12pt;"1 to 3 years of high-volume banquet service experience required./span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Hotel/resort banquet experience preferred. /span/span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"LICENSES OR CERTIFICATIONS/span/strong/span/p ul lispan style="font-size:10pt;"span style="font-size:12pt;"Must be at least 21 years of age to serve alcohol. /span/span/li lispan style="font-size:10pt;"span style="font-size:12pt;"Safe Server Alcohol amp; Food certification required./span/span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"GROOMING/span/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"span style="font-size:12pt;"All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy./span/span/p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"strongspan style="font-size:12pt;"ATTENDANCE/span/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:10pt;"span style="font-size:12pt;"Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time./span/span/ph4Qualifications/h4br