Banquet Captain - On Call

Job Title: On Call Banquet Captain

Purpose

The On Call Banquet Captain manages the set-up, execution and break down of events and banquets for both the hotel and restaurant. This position works in conjunction with the Director of Sales and Catering Department to ensure that all events and banquets are planned and coordinated according to the customers requests and the banquet event order.

Minimum Eligibility Requirements

• 3+ years of related and relevant work experience required.
• Excellent communication and organizational skills.
• Previous supervisory experience preferred.
• Ability to prioritize tasks and coordinate multiple assignments.
• Ability to motivate team members.
• Strong problem-solving skills.
• Superior customer service skills.
• Ability to work independently.
• May be required to travel.
• Use of personal vehicle may be required.
• Able to work a flexible schedule.
• Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation

Essential Job Functions

Event and Banquet/Supervisory Functions

• Develop positive relationships with the community at large, customers/guests and vendors on behalf of the hotel and restaurant.
• Supervises and schedules event staff. Responsibilities include interviewing, hiring, training, directing work, and appraising performance of associates. Also tasked with resolving employee relations issues and rewarding/disciplining associates.
• Assists in the development of an accurate Banquet Event Order with event customers and the Director of Sales and Catering.
• Oversees events to ensure that they are executed according to the Banquet Event Order as outlined by the customer.
• In conjunction with the General Manager, train and coordinate appropriate staff to serve as back-up for events and banquets.
• Ensure appropriate staff and management are aware of projected events and banquets, and that adequate staff are scheduled to execute these events with the highest level of quality.
• Assists Director of Sales and Catering in meeting with clients to better understand their requirements for events.
• Ensure that the decorations and setup of the venue is satisfactory to the client.
• Be present during events to solve problems that may arise.

Customer/Guest Service

• Responsible for ensuring that all employees are providing excellent customer service to internal and external customers.
• Reinforce company standards of customer service and create a high-quality customer experience.
• Offer guests assistance whenever possible.
• Responsible for assisting in resolving escalated customer relations issues.
• Answers inquiries pertaining to hotel policies and services.
• Must appropriately address guest requests to ensure customers are satisfied with the hotels services and accommodations.
• Responsibly for positively representing and promoting the property.

Training

• Provide in-service trainings as needed and/or requested.
• Ensure that banquet staff are properly trained to carry out their assigned duties.

Other

• Follow and communicate company policies and procedures.
• Provide written reports as requested by the General Manager.

This job description provides a framework for the job; other duties may be assigned as necessary.

Working Conditions (travel, hours and environment)

• Able to work when needed (on call), with weekend work.
• Some travel may be required periodically