Description

The Banquet Captain is responsible for:

• Operate Banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchisor policies and procedures while meeting/exceeding financial goals.


• Responsible for assisting with long and short term planning and day-to-day operations of the banquet section. 


• Recommends policy and procedural changes. 


• Implements and monitors the section's budget and manages expenses within approved budget constraints.

The Banquet Captain’s primary responsibilities will include:

• Analyze Banquet Event Orders, communicate effectively with customers, managers and associates to ensure that all room set-ups, equipment, supplies, staffing and menus meet/exceed customer's expectations.


• Monitor and control Banquet budget (i.e. labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.


• Hire staff and conduct orientation to ensure that all areas of responsibility are properly covered according to company standards and within budget.


• Assign all associates their duties, and inspect work for conformance to prescribed company/franchise standards of cleanliness.


• Prepare all schedules for the department and forwards same to senior management for approval.


• Inventories stock to ensure adequate supplies.


• Investigate complaints and takes corrective action.


• Prepare any reports concerning room occupancy, payroll expenses, and department expenses. 


• Record data concerning work assignments and special projects and prepare periodic reports. Check periodically each day on any and all special project work.


• Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience.


• Possess full knowledge of all matters relating to proper techniques as established by hotel/franchise requirements.


• Interact with fellow associates in a courteous and professional manner.


• Ensure that all guest requests you receive are satisfied in a timely and efficient manner. 


• Provides service in a highly professional manner at all times.


• Conduct daily pre-shift meeting.


• Complete associate safety training in compliance with franchise procedures, regulations and Banquet Captain.


• Review internal management reports to include: occupancy forecasts, night audit summary, payroll edits, man-hour and payroll reports, productivity results from the prior day, operating checkbook accounts and schedules.


• Generate all department purchase orders and forwards same to senior management for approval.


• Participate with formation of department annual operating budgets.


• Ensure that the hotel maintains all standards as defined by any third party affiliations hotel franchiser where applicable.


• Perform month end inventories in a timely and accurate manner.


• Ensure that all department employees receive comprehensive training as specified by the operating business plan assumptions.


• Enforce 100% staff compliance with uniform and grooming standards.


• Report unsafe work conditions/practices and safety/security violations in accordance with company policy.


• Other duties as assigned.


• Non Essential Functions:


• Participate in all special projects, task forces and committees, as requested.

• Attend weekly staff meeting

Qualifications

• Ability to make occasional decisions which are generally guided by established policy and procedures.


• Excellent English verbal and written communication.


• Exposure to scheduling, purchase orders processing, time cards calculations and expense control systems preferred.


• Demonstrated computer skills.


• Knowledgeable with Delphi system and or optimal settings

• Education – One to two years of post high school education.


• Experience – Two to three years in a related position.

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  • Prior experience as a property level Banquet Captain preferred.