Banquet Captain

DoubleTree by Hilton Hotel Portland; Portland (OR); On-site; USD 29,000 - 33,000; Full time

Job summary

Embassy Suites Cleveland Rockside is seeking a Banquet Captain to supervise banquet staff, oversee setup and service for events, and ensure a safe, efficient, accident-free operation across all shifts.

Two years of banquet service are required; a valid Food Handler Card is preferred. You will coach staff, manage staffing levels, coordinate with catering and other departments, and ensure all safety procedures are followed while delivering excellent guest experiences.

Qualifications

• Two years of hotel banquet food/beverage service.
• Hold a current Food Handler Card (or be willing to obtain at our cost).
• Able to process paperwork.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Knowledge of the appropriate table settings and service ware; equipment and setup styles for meeting rooms (round, schoolroom, etc.).
• Ability to understand verbal English sufficient to understand verbal job requests from supervisors and guests.

Responsibilities

• Check server and BEOs to ensure information is accurate.
• Check room set-up to follow BEO directions; ensure public areas are neat.
• Coordinate with banquet staff set-ups, changes, and time schedules for all functions.
• Verify staffing levels for next day's functions.
• Operate as a banquet server when needed; setting up, greeting, serving, breaking down.
• Inspect banquet areas and ensure equipment returned and areas clean.
• Get banquet checks signed by clients and recap all banquet checks at end of day.
• Coach and counsel associates as needed to enhance performance.
• Know the menu for each function and explain major ingredients and preparation.
• Adheres to all company policies and safety rules.
• Report unsafe conditions and accidents; maintain a safe work environment.
• Maintain neat, clean, and well-groomed appearance.
• Assist other banquet personnel when needed.

Skills

Food Handler Card

Paperwork processing

Food & beverage knowledge

Table settings knowledge

English comprehension

Job description

Flexible work hours - Captain $21.00 - $24.00 hourly - Day shift, Night shift, Weekends, and Holiday availability.

Supervise banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and break-down functions in a safe and efficient accident-free manner.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Check server and horseperson BEOs to ensure that all information is accurate.
• Check room set-up to see that BEO directions are completely followed. Ensure that all public areas are neat and clean.
• Make contact with group representatives. Explain how to make contact if needed throughout the function.
• Communicate all BEO changes to the catering office and affected departments.
• Coordinate with banquet staff set-ups, changes, and time schedules for all functions.
• Verify staffing levels for the next day's functions. Adjust schedules accordingly through the addition or cancellation of servers/bartenders/house persons.
• Operate as a banquet server when needed; setting up, greeting, and serving the guest and breaking down the function.
• Inspect banquet areas at end of the function to ensure all equipment is returned to its proper area and all areas are clean.
• Get banquet checks signed by clients and recap all banquet checks at end of the day and turn them into Night Audit.
• Coach and counsel associates as needed to enhance performance. When necessary, administer corrective/disciplinary actions. Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
• Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to supervisor.
• Reports accidents, injuries, near-misses, property damage, or loss to the supervisor.
• Provides a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean, and well-groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by the supervisor.
• Assists other Banquet Personnel when needed.

KNOWLEDGE, SKILLS & ABILITIES

Two years of hotel banquet food/beverage service

• Hold a current Food Handler Card (or be willing to obtain at our cost).
• Able to process paperwork
• Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Knowledge of the appropriate table settings and service ware. Knowledge of various types of equipment and setup styles used in the meeting rooms. For example, different table types (round, schoolroom, etc.).
• Ability to understand verbal English sufficient to understand verbal job requests from supervisors and guests.

Physical

Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.

• Lifting Thirty (30) pounds maximum.
• Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.

Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Equal Employment Opportunity

Embassy Suites Cleveland Rockside does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is the intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factor.

Source: Hospitality Online