Banquet Captain (Embassy Suites RDU/Brier Creek- Raleigh, NC)

Winwood Hospitality Group; Raleigh (NC); On-site; USD 28,000 - 35,000; Full time

Job summary

Winwood Hospitality Group in Raleigh, North Carolina, seeks motivated candidates to join the team for various food service roles. This position requires a focus on guest satisfaction, the ability to follow detailed instructions, and adaptability within a team setting.

As part of a dynamic environment, you'll take on responsibilities that vary from event setup to ensuring quality service. Ideal applicants have a high school diploma and previous experience in hospitality.

Qualifications

• Previous related experience in food service supervision or banquet service preferred.

Responsibilities

• Complete all food service training within 14 days of hire.
• Organize scheduled staff based on Banquet Event Orders.
• Demonstrate attentiveness to guests’ needs.
• Participate in training and meetings to enhance skills.

Skills

Teamwork

Basic English literacy

Mathematical computations

Education

High School diploma or GED

Job description

POSITION SUMMARY

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodation, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all!

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, insuring 100% readiness a minimum of 15 minutes prior to event start time.
• Demonstrate attentiveness and responsiveness to guests’ needs, ensuring follow-through and completion.
• Always demonstrate excellent guest and team member relations, with all departments.
• Understand safe handling of food, beverage, heat sources and other service equipment. Work with culinary staff to recover unused/unserved foods.
• Complete all assigned pre- and post-event tasks.
• Ensure safe and correct storage of equipment.
• Ensure maintenance of beverage stations.
• Be 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 and others are 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 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

• 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 their feet for 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 FactorsOccasional (1 – 33% of the time)Frequent (34 – 66% of the time)Constant (67 – 100% of the time)– Requires bending or twisting– Requires walking and running– Requires kneeling, crouching, stooping or crawling– Requires repetitive movement– Requires standing.– Requires using hands to handle, control, or feel objects, tools or controls.– Requires working outside in all types of weather conditions.– 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.