Banquet | Captain

Fontainebleau Miami Beach; Miami Beach (FL); On-site; USD 42,000 - 62,000; Full time

Job summary

Fontainebleau Miami Beach is seeking a Banquet Captain to supervise catered events, from planning to tear down, ensuring top guest satisfaction in a luxury hotel setting.

You will greet hosts, coordinate service with the team, review BEOs, and train staff while maintaining the highest standards of service for all events.

Qualifications

• Minimum of three years relevant experience in a high quality, high volume catering and convention operation.
• Two years supervisory experience preferred.
• Knowledge of banquet and catering concepts, practices, and procedures.

Responsibilities

• Responsible for supervision of catered events. This includes the planning, set-up, execution and tear down of all events.
• Stays in contact with the host throughout the event to ensure the highest guest satisfaction possible.
• Coordinate and communicate event details to service team; prepares reports and notes for the host.
• Promotes and maintains the highest level of customer service to all Fontainebleau guests.
• Greet host for assigned event(s) and stay in contact throughout the event(s).
• Train and supervise new personnel in the Banquet department.

Skills

Supervisory skills

Customer service

Organization

Vendor relations

Problem solving

Education

High school diploma or equivalent

College degree preferred

Job description

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsibilities

Responsible for supervision of catered events. This includes the planning, set-up, execution and tear down of all events. The Banquet Captain stays in contact with the host throughout the event to ensure the highest guest satisfaction possible.

Examples of Duties, includes but is not limited to the following

• Interview and make recommendation for hiring of banquet service staff.
• Conduct lineups with the staff at the start of each shift. Review assignments and steps of service for each event.
• Greet host (on-site contact) for assigned event(s) and stay in contact throughout the event(s).
• Coordinate and communicate event details both verbally and in writing to service team. Prepares reports, detailing the function and comments of the host.
• Review BEO for accuracy, raise any concerns to appropriate CSM
• Promotes and maintains the highest level of customer service to all Fontainebleau guests.
• Using sound judgment to make the appropriate decision ensuring guest satisfaction and fiscal boundaries.
• Uses cash register or point of sale system as needed. Close Banquet Checks and ensure accuracy. Note any discrepancy between Delphi and POS and submit report to Night Audit
• Evaluate team member concerns and if immediate action is needed take that action complying with all guidelines of the CBA and Team Member Handbook.
• Communicates with guests during the function to attend to their requests and general needs.Works closely with the audio-visual representative on the set up of microphones, lighting and general needs.
• Trains and supervises new personnel in the Banquet department.
• Perform other related duties as assigned.

Qualifications

• Knowledge of banquet and catering concepts, practices, and procedures.
• Effective supervisory and communication skills.
• Well organized and demonstrated strong problem solving skills.
• Ability to develop strong professional relationships with vendors, guests and employees
• Ability to communicate effectively and establish and maintain effective working relationships with staff.
• Minimum of three years relevant experience in a high quality, high volume catering and convention operation. Two years supervisory experience preferred.
• High school education or equivalent. College degree preferred.