Banquet Captain

Fontainebleau Las Vegas, LLC; Las Vegas (NV); Presencial; USD 65 000 - 70 000; Tempo integral

Resumo da oferta

Fontainebleau Las Vegas is seeking a Banquet Captain to create memorable dining experiences, plan and execute conventions, banquets, meetings and events at the resort. Lead and mentor banquet staff, ensure service standards, and manage inventory in a fast-paced luxury environment.

The role requires strong leadership, in-depth knowledge of health and safety regulations, and the ability to work flexible hours, including nights and weekends, to deliver world-class service to Members and guests.

Qualificações

• Minimum of a high school diploma or equivalent.
• At least 3 years of banquets and catering experience, with 1 year in a management role.
• Solid knowledge of health and safety regulations.
• Title 26 knowledge is required.
• Basic proficiency in Microsoft Office.

Responsabilidades

• Plan, organize, lead, and oversee Convention/Banquet events.
• Supervise and train Banquet Members.
• Ensure guest satisfaction through service standards and teamwork.
• Maintain inventory and ensure safe, sanitary banquet areas.

Conhecimentos

Leadership and mentoring

Customer service excellence

Communication skills

Problem solving

Formação académica

High School diploma or equivalent

3 years in Banquets and Catering with 1 year in management

Knowledge of health and safety regulations

Ferramentas

Microsoft Office

Descrição da oferta de emprego

Position Overview

The Banquet Captain is responsible for the creation of unique and memorable dining experiences at the Fontainebleau Las Vegas. From presentation to person management to relationship building, you will make thoughtful, visible choices in a fast-paced, high-energy environment. The position will be responsible for planning, coordinating and executing banquets, conferences, meetings and special events within the resort, fulfilling the promise of delivering world-class, luxury service to every Member and guest.

Essential Duties And Responsibilities

• Plan, organize, lead, and oversee the execution of assigned Convention/Banquet events
• Supervise and train all Banquet Members
• Train, coach, develop, mentor, and inspire Members
• Ensure all Members follow proper Company and department customer service standards
• Ensure the smooth, timely, and efficient service for all Banquet events to ensure a great experience for all our guests and all Banquet Members
• Conduct shift meetings with all Banquet Members assigning opening and closing duties, specific areas of responsibility and facilitating the flow of information throughout the department
• Oversee, monitor, and follow-through on all FOH and BOH areas in the Convention area to uphold Department and Property standards and expectations (organization and cleanliness)
• Ensure inventory control, allowing for sufficient products to be on hand to service banquet guests
• Promote a culture of teamwork, outstanding guest services throughout the operation, resolving any guest concerns promptly and in a courteous and professional manner
• Issue documentation of incidents and events involving guests or Members accurately and in detail
• Maintain knowledge of all applicable CCFD, Safety, OSHA, alcohol and food regulations/laws, and ensures adherence
• Maintain safe and sanitary conditions in all banquet service areas and for all banquet service equipment
• Follow proper COLV Cash Handling procedures
• Ensure Members follow Fontainebleau/Banquet Policies and Procedures
• Maintain knowledge of common food allergies, dietary options, and/or alternate food requests
• Oversee storeroom areas, ensuring they are clean and organized
• Maintain a clear understanding of the CBA
• Responsible for complying with Title 26 policies and procedures as well as completing all assigned/required modules in a timely manner
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

Qualification Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• High School diploma or equivalent required
• Three (3) years in Banquets and Catering, with at least one (1) year in a management capacity in a high volume banquet/food and beverage operation
• Demonstrated knowledge and experience in overall Banquet operations
• Complete knowledge of health and safety regulations
• Must have Title 26 knowledge
• Must have basic knowledge of Microsoft Office software
• Must have ability to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, Member training and development as they relate to overall Food & Beverage products
• Ability to write reports, business correspondence, and procedure manuals
• Ability to present self in a professional, pleasant, confident and well-groomed manner
• Has a clear understanding and knowledge of the Culinary Union Collective Bargaining Agreement
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs
• Strong overall knowledge of F&B preparation and presentation
• Proficient in operational financial management accountability and budgeting
• Excellent interpersonal skills to deal effectively with guests, management, Team Members, and other outside contacts
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Ability to maintain confidentiality to sensitive information
• Excellent communication and customer service skills
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include holidays, nights and weekends
• Work in a fast-paced, busy, and somewhat stressful environment

Responsibilities

SUPERVISORY RESPONSIBILITIES

This position will supervise food servers.

DIVERSITY COMMITMENT

Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.

CERTIFICATES, LICENSES, REGISTRATIONS

Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

Language Skills

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

REASONING ABILITY

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.

The Member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 100 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.

PAY TRANSPARENCY

Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment.

In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility.

SALARY

$65000.00 per year - $70000.00 per year