About this role
- Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations.
- Ensures compliance with and completion of all daily operational procedures by the Banquet Department.
- Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.
- Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
- Responsible for responding and handling all guest related issues pertaining to the department.
- Ensures communication with Director of Banquets & staff.
- Other duties as assigned.
Responsibilities
The Banquet Captain assists in all aspects of the department and must also direct, implement and maintain a service philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. Responsibilities may include training employees; planning, assigning, and directing work; addressing complaints and resolving problems.
Qualifications
- Minimum of one year of experience in hotel banquet operations; prior supervisory experience preferred.
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
- High school graduate or equivalent, some college preferred.
- ServSafe and/or food safety training.
- Alcohol awareness training (such as TIPS).
- Ability to write routine reports and correspondence.
- Ability to accurately compute mathematical calculations and use required measurement tools.
- Knowledge of local activities and attractions appropriate for clientele.