Banquet Captain (Courtyard by Marriott Parkside Town commons- Cary, NC)

Winwood Hospitality Group; Cary (NC); On-site; USD 28,000 - 42,000; Full time

Job summary

Winwood Hospitality Group in Cary, NC is seeking a full-time Banquet Server to coordinate service with chefs and stewards, manage banquet setup, and present checks to group contacts for payment. You will ensure rooms, coffee breaks, and service areas are ready, and maintain professional appearance.

The role requires lifting up to 25 pounds, standing for long periods, and flexible shifts including weekends. Training and safety procedures apply, with opportunities to contribute to guest

Qualifications

• Teamwork with other team members and departments
• Read and write English and perform basic math
• Communicate politely with guests and coordinate with departments
• Safely carry trays and transport carts or food cabinets
• Remain calm and organized under multiple demands
• Follow directions accurately and efficiently

Responsibilities

• Read and understand Banquet Event Orders (BEOs) and organize staff to fulfill them
• Monitor timeliness of service per BEO and set up event areas 15 minutes before start
• Demonstrate attentiveness to guests and ensure follow-through
• Maintain excellent guest and team member relations across departments
• Ensure safe handling and recovery of unused/unserved foods with culinary
• Complete pre- and post-event tasks and handle equipment storage
• Maintain beverage stations and ensure safety and cleanliness
• Possess a flexible schedule, punctuality, and professional uniform standards
• Assist in other hotel areas as instructed by supervisors
• Report maintenance needs to keep facilities in like-new condition
• Participate in training/meetings to improve skills and performance

Skills

Teamwork

English literacy

Customer communication

Tray handling

Composure

Follow directions

Education

High School diploma or GED

Job description

Job Details: Job Location: Cary, NC 27519, Position Type: Full Time, Job Shift: Flexible

Position Summary

Communicate service needs to chefs and stewards throughout functions. Total charges for group functions and prepare and present checks to group contacts for payment. Ensure banquet rooms, and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

ESSENTIAL JOB FUNCTIONS

• Complete all food service training within 14 days of hire; other essential training and certification within 30 days of hire, to include CPR. Know all essential functions of the Point of Sale (POS)system, monitor voids and “no sale” transactions.
• Read and understand Banquet Event Orders (BEOs) in detail; organize scheduled staff to perform the necessary tasks to fulfill the BEO
• Monitor timeliness of food and beverage service as specified by BEO, following health and hotel standards. Set up event areas as prescribed by the BEO, ensuring 100% readiness a minimum of 15 minutes prior to event start time.
• Demonstrates attentiveness and responsiveness to guests needs, insures follow-through and completion.
• Always demonstrates excellent guest and team member relations, with all departments.
• Understands safe handling of food, beverage, heat sources and other service equipment. Work with culinary staff to recover unused / unserved foods.
• Completes all assigned pre- and post-event tasks.
• Ensures safe and correct storage of equipment.
• Ensure maintenance of beverage stations.
• Is able to meet flexible scheduled hours as required to serve guests / clients. Demonstrate punctuality, excellent attendance and proper uniform standards.
• Assist in other hotel work areas as instructed by supervisor.
• Report any maintenance needs to ensure that our facilities, furnishings and equipment are maintained in a “like new” condition.
• Participate in training and meetings to enhance skills and knowledge to become a more productive and effective team member; perform assigned tasks in other areas within the Food & Beverage department, such as suite service, complimentary breakfast service, banquet service (all meal and service types).
• Certain uniform components are issued by the hotel, others to be provided by the server; hotel issued items should be worn only during hotel shifts. The uniform should be maintained in “like new” condition by the employee, following proper laundering and care instructions. This is a critical component of portraying the professionalism that is required of all hotel positions. For safety purposes non-slip shoes are required.

ADDITIONAL RESPONSIBILITIES

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail – all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects the safety of guest or team member.

Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations – our ability to successfully compete for business and build loyalty depends on this attribute.

A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

Qualifications: EDUCATION AND EXPERIENCE

• High School diploma or general education degree (GED) is desired, but not essential.
• Previous related experience – food service supervision, hospitality, banquet service - strongly preferred.

KNOWLEDGE, SKILLS, ABILITIES

• Work well with other team members and departments
• Read & write English and perform mathematical computations such as adding, multiplying
• Effectively communicate with hotel guests and clients, utilizing courtesy, tact and diplomacy; coordinate well with culinary, sales and other departments
• Safely carry trays of food or beverages and transport carts or food cabinets
• Ability to remain calm and organized in times of multiple demands
• Give and follow directions accurately and efficiently

PHYSICAL/MENTAL DEMANDS

While performing the duties of this job, the employee may be required to stand, walk, carry, talk, listen and coordinate with other team members. The employee may be required to be on his / her feet for a large portion of the day / shift. Duties may require that the employee stoop, kneel, or crouch; reach with hands and arms; use hands to manipulate tools or controls; be able to lift and / or move heavy objects including tables, carts / caddies and cases of food and beverage; must be able to lift approximately 25 pounds overhead.

Handle chilled or hot items in the course of food & beverage service.

Carry food, ice, beverage, supplies, push carts of supplies, beverages.

Must be able to sustain focus and attentiveness for extended periods of time.

Must be able to plan several steps ahead, always being ready to move on to the next task within each service or shift; keep written notes so that we do not lose any requests or essential information.

Physical and Mental Demands and the Environmental Factors

Occasional (1 – 33% of the time)

Frequent (34 – 66% of the time)

Constant (67 – 100% of the time)

_C__ Requires bending or twisting

_C__ Requires walking and running

_F__ Requires kneeling, crouching, stooping or crawling

_C__ Requires repetitive movement

_C__ Requires standing

_C__ Requires using hands to handle, control, or feel objects, tools or controls

_O__ Requires working outside in all types of weather conditions

_ O__ Subject to cuts, burns, and bruises

WORKING CONDITIONS

Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.

Dining or event room environment.

Bar environment.

A flexible schedule can vary from week to week; must be available to work on weekends and holidays.