Banquet Captain

Commonwealth-Lodging-Management-LL; Norfolk (VA); On-site; USD 42,000 - 60,000; Full time

Job summary

Commonwealth-Lodging-Management-LL in Norfolk, VA seeks a Banquet Supervisor to oversee banquet operations, manage staff, and uphold service and food quality for events.

You will liaise between kitchen and service teams, train staff, maintain inventory, and ensure safety standards, focusing on guest satisfaction and operational excellence across events seven days a week.

Qualifications

• One to two years of post-high school education.
• Two to three years of experience in a related role.
• Advanced knowledge of catering, food and beverage, and the hospitality profession is required.
• Effective verbal and written English communication skills are required with a second language helpful.

Responsibilities

• Projects supply needs for the department, including china, glass, silver, buffet presentations, props.
• Applies knowledge of all laws related to an event.
• Understands the impact of Banquet operations on event success and manages activities to maximize customer satisfaction.
• Adheres to and reinforces all standards, policies, and procedures.
• Maintains sanitation levels.
• Manages departmental inventories and equipment.
• Uses banquet beverage records to control liquor costs and manage beverage inventory.
• Schedules staff to forecast service standards, maximizing profits.
• Develops relationships with groups to retain business and growth.
• Leads shifts and trains staff for events.
• Provides exceptional customer service and resolves guest issues promptly.
• Ensures staff understand expectations and participates in continuous improvement.

Skills

Verbal communication

Written communication

Customer service

Leadership

Education

Post-high school education

Job description

POSITION: Banquet SupervisorDEPARTMENT: Food & BeverageSUPERVISOR: Director of Food & BeveragePOSITION OVERVIEW:The Banquet Supervisor is crucial in ensuring the seamless operation of banquet establishments and enhancing guests' experiences. This role encompasses overseeing banquet operations, managing staff, and upholding the quality of service and food to meet the establishment's standards. By facilitating communication between kitchen and banquet staff, the supervisor guarantees efficient orderexecution and prompt resolution of any issues. Their responsibilities also include inventory management,adherence to health and safety regulations and contributing to staff training and development. Through effective leadership, the Banquet Supervisor plays a vital role in achieving customer satisfaction and operational excellence, making them an indispensable member of the hospitality team. This industry functions seven (7) days a week, twenty-four (24) hours a day.RESPONSIBILITIES:• Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).• Applies knowledge of all laws, as they relate to an event.• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.• Adheres to and reinforces all standards, policies, and procedures.• Maintains established sanitation levels.• Manages departmental inventories and maintains equipment.• Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetualinventory.• Schedules banquet service staff to forecast and service standards, while maximizing profits.• Assists team in developing lasting relationships with groups to retain business and increase growth.• Sets goals and delegates tasks to improve departmental performance.• Acts as a liaison to the kitchen staff.• Leads shifts and actively participates in the servicing of events.• Ensuring and Providing Exceptional Customer Service• Sets a positive example for guest relations.• Interacts with guests to obtain feedback on product quality and service levels.• Responds to and handles guest problems and complaints.• Empowers employees to provide excellent customer service.• Ensures employees understand expectations and parameters.• Strives to improve service performance.• Emphasizes guest satisfaction during all departmental meetings and focuses on continuousimprovement.• Reviews comment cards and guest satisfaction results with employees.• Communicates and executes departmental and property emergency procedures and ensures staff aretrained in safety procedures.• Observes service behaviors of employees and provides feedback to individuals.• Monitors progress and leads discussion with staff each period.• Attends and participates in all pertinent meetings.QUALIFICATIONS• One to Two Years of post-high school education, with two to three years in a related position.• Advanced knowledge of catering, food and beverage, and the hospitality profession is required.• Effective verbal and written English communication skills are required with a second language helpful.This position is occasionally required the ability to lift and carry up to 50 pounds. Must be able to stand and/or walk for the duration of a scheduled shift.