Part Time Banquet Lead

Brookstreet Hotel Corporation; Ottawa; On-site; CAD 45,000 - 62,000; Full time

Job summary

Brookstreet Hotel Corporation seeks a Banquet Captain to support the banquet team and liaise with management, ensuring guest satisfaction and adherence to SOPs. This role oversees daily banquet operations, coordinates with culinary and event teams, and maintains banquet areas.

The position requires a college degree in hospitality or equivalent experience, strong communication, and the ability to manage multiple tasks with minimal supervision.

Qualifications

• College degree in Hospitality Management or equivalent experience.
• Excellent communication skills.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively in a team setting.
• Ability to focus attention on details.
• Must have strong organizational skills and be able to prioritize job duties.
• Enthusiastic and energetic.
• Must be available minimum 3 shifts per week, weekdays and weekends, days and evenings.
• Must be smart serve certified.
• Must be physically able to lift/push/pull heavy items minimum 50 pounds weight.

Responsibilities

• Conduct daily inspection of banquet areas and ensure rooms are set and food orders per Banquet Event Order.
• Execute larger events and meal functions with quality checks and communication with Culinary team and partners.
• Conduct thorough shift briefings to update partners on banquet floor functions for the day.
• Assign side duties and follow up on completion.
• Coordinate with Culinary team for smooth food pickup and service areas.
• Ensure Banquet SOPs are followed.
• Handle daily administrative tasks: pass offs, billing, tracking sheets, payroll, and related duties.
• Ensure insurance, health and safety obligations are adhered to; complete forms as needed.
• Review Event Orders for next day and clarify instructions with Event Managers.
• Monitor meal breaks for all partners.
• Inventory banquet equipment and china/glassware; organize bars via AZBAR.
• Provide floats to bartenders and coat check personnel.
• Be prepared to assist on floor during busy periods to ensure full hours.

Skills

Communication

Minimal supervision

Team player

Attention to detail

Organization

Energetic

Resourceful

Must work 3 shifts/week

Smart Serve certified

Physical capability

Education

Hospitality Management degree or equivalent

Tools

AZBAR system

Job description

Job Overview:

The Banquet Captain is considered the support of the Banquet team and liaison with Management. This position is responsible for ensuring guest satisfaction, adherence to the SOP’s (Standard Operating Procedures) by the banquet team and maintenance of banquet areas.

Reports To:

Head of Banquet Operations

Qualifications:

• College degree in Hospitality Management or equivalent experience
• Excellent communication skills
• Ability to perform job functions with minimal supervision
• Ability to work cohesively in a team setting
• Ability to focus attention on details
• Must have strong organizational skills and be able to prioritize job duties
• Enthusiastic and energetic
• Resourceful, creative, passionate
• Must be available minimum 3 shifts per week, weekdays and weekends, days and evenings.
• Must be smart serve certified
• Must be physically able to lift/push/ pull heavy items minimum 50 pounds weight

Job Functions:

• Conducting a daily inspection of the banquet areas including noting and advising of maintenance issues.Ensuring that rooms are set and food ordered is as per indicated on Banquet Event Order.
• Executing larger events and meal functions and ensuring regular quality checks with the meeting organizer and effective communication with the Culinary team and banquet partners.
• Conducting thorough informative shift briefings prior to the shift and or meal service so partners are aware of entire banquet floor functions for day.
• Assigning side duties to partners and following up on their completion
• Communicate with the Culinary team ensuring smooth and efficient processes for food pickup, dish out and regulating the dish service area.
• Ensuring that the Banquet SOP’s (Standard Operating Procedures) are being followed.
• Completely daily administrative aspects of department; accurate pass offs, internal email pass off, billing, & tracking sheet, payroll when required, photocopying of BEO’s, room signs & labels for next day, parking passes & internet codes, etc.
• Ensuring insurance, legal, health and safety obligations are adhered to.Forms 6 and 7 to be completed following any injury.
• Reviewing Event Orders for the next day clarifying instructions with Event Managers.
• Monitoring of breaks for all partners.
• Conducting inventory on banquet equipment 3 times a year.
• Conducting inventory on china and glassware 2 times a year
• Organizing and preparing bars through the AZBAR system.
• Providing floats to the bartenders, coat check personnel.
• May be assigned to actual service on floor based on business levels should there not be a requirement for a lead that day only partners.This is to ensure that full hours are received.