Banquet Captain

Reporting to our Food & Beverage Manager, you are part of a team of leaders managing the experience in our Food and Beverage division, with your primary focus being on banquets.

Duties include:

• Organize, control and direct the work of employees in the banquet department and on occasion in other hotel outlets.
• Train, evaluate, lead, motivate, and coach staff, including supervisors and captains, to ensure that established cultural and core standards are met.
• Visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
• Consistently offer professional, friendly, and engaging service
• Demonstrate professional and positive image to guests and colleagues at all times, including maintaining a high standard of professional appearance and hygiene at all times for yourself and all food and beverage colleagues.
• Be the face of the hotel with in banquet events with a focus on creating a warm relationship with the event organizers in attendance. 
• Use your experience and attentive nature to assist the Food & Beverage Manager in organizing and elevating the guest experience and associate safety in relation to the banquet operation.
• Assist F&B Manager in establishing, monitoring and organizing banquet storage areas and equipment
• Ensure receipt and accurate flow of communications between shifts and teams
• Be aware of what happened in the prior shift and clearly convey happenings for the next.
• Keep a pulse on and manage staffing needs.
• Assist with restaurant outlet service as needed.

.Qualifications:

• At least 3 years of previous experience working in a banquet leadership role as a Manager or Supervisor/Captain.
• Tourism and Hospitality Diploma or Degree is a definite asset
• Knowledge of banquet setups, banquet bartending and banquet service standards required.
• Must have current, or be willing to obtain before starting, Serving It Right certification.
• Must be able and willing to stand for long periods of time, as business volumes dictate. The position requires full mobility, continuous quick-paced movement, lifting and carrying up to 30 pounds and pushing food carts up to 100 pounds.  You must be physically able to setup a banquet room and move tables.
• Excellent verbal and written communication skills required
• Computer skills required with knowledge of Microsoft Excel, Microsoft Word and POS systems.
• Ability to train, motivate and manage a team of colleagues in the Food and Beverage division.
• Ability to organize multiple banquet events operating at the same time.
• Must be able to work a flexible schedule, with shifts including weekends, holidays and late evenings