Banquet Captain

Spire Hospitality; Los Angeles (CA); On-site; USD 50,000 - 65,000; Full time

Job summary

An established industry player in hospitality is seeking a dedicated Banquet Captain to supervise in-house and extra banquet staff. This role involves ensuring exceptional service to guests, coordinating with kitchen personnel, and maintaining a clean and organized work environment. You will be responsible for assigning tasks to waiters, preparing reports for management, and ensuring compliance with health and safety standards. If you have a passion for hospitality and a knack for leadership, this opportunity provides a dynamic work atmosphere where your contributions will enhance guest experiences and elevate service standards.

Qualifications

• Basic knowledge of food and beverage service standards and etiquette.
• Ability to operate beverage equipment and transport items safely.

Responsibilities

• Supervise wait staff and ensure proper service during events.
• Maintain cleanliness and orderliness of the work area.
• Coordinate with kitchen staff for food presentation and delivery.

Skills

Food and beverage preparation knowledge

Guest relations

Basic English communication

Ability to operate beverage equipment

Ability to transport up to 30 lbs

Education

Any combination of education, training or experience

CPR training

First Aid training

Job description

Job Overview: To help supervise in house and extra banquet waiters and waitresses with the function
of serving food and beverage to guests.

Responsibilities and Duties:

1. Assigns waiters/waitresses to go to the kitchen after each meal to pick up equipment, food and beverage and make sure it is properly stored.
2. Keeps work area clean and in an orderly condition for next shift’s banquet captain.
3. Make sure that there are enough waiters/waitresses scheduled.
4. Prepares departmental reports for management.
5. Provides supervision to waiters, waitresses and verifies their arrival times and relief periods.
6. Carves and disjoints meats; makes special dishes in guests’ presence (table-side service).
7. Ensures that a waiter or waitress is nearby to take care of each guest and is on the alert at all times to see that the guests are given every attention.
8. Works closely with kitchen personnel to coordinate cooking, food presentation and delivery times for each function.
9. At the beginning of each shift, reviews the menu book to be aware of all functions scheduled for that day.
10. In proper, clean uniform and wearing a nametag at all times.
11. Handles all hotel equipment carefully.
12. Performs job duties in a safe manner to minimize the probability of accidents.
13. Maintains a friendly, courteous manner with fellow employees and hotel guests at all times.
14. Adheres to, is knowledgeable of, and complies with, all departmental rules, side work assignments, and departmental procedures.
15. Reports any occurrences of an unusual or critical nature to his/her supervisor.
16. Performs other duties as assigned.

Specific Job Knowledge and Skills:

1. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
2. Knowledge of the appropriate table settings and service-ware.
3. Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
4. Ability to comprehend and apply written product-labeling instructions to enable the safe application of products and processes within the hotel.
5. Ability to remember, recite and promote the variety of menu items.
6. Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.
7. Ability to operate beverage equipment, e.g., coffee maker.

Other Expectations:

1. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
2. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.
3. All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
4. Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties.
5. Complies with health and safety rules, regulations and procedures to maintain a safe environment.

Working Conditions:

Physical Demands: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Environmental Conditions:

Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.

Qualifications:

1. Any combination of education, training or experience that provides the required knowledge, skills and abilities.
2. Ability to obtain any government required licenses or certificates. CPR training required. First Aid training preferred.
3. No prior experience required. Prior hospitality experience preferred.
4. Additional language ability preferred.

Wage: Up to $65,000

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)