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.
Job Responsibilities
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
Required Skills And Ability
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
Required Education And Experience
Education – One to two years of post high school education.
Experience – Two to three years in a related position.
Prior experience as a property level Banquet Captain preferred.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hotels and Motels
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