Banquets - F&B Captain

Epping Forest Yacht and Country Club; Jacksonville (FL); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Vacation/Holiday/Sick Pay

401K

Medical/Dental/Vision Insurance

Free Parking

Employee Café

Dry Cleaning

Job summary

Epping Forest Yacht and Country Club is seeking a Banquet Supervisor responsible for the successful operation of all special events. The role requires at least three years of experience in a full-service restaurant, alongside two years in a management position.

The ideal candidate will demonstrate strong organizational skills and have a basic understanding of food service. This position includes a range of responsibilities from supervising banquet service staff to training new employees,

Qualifications

• Minimum of three years full service restaurant, private club server or banquet server experience.
• Minimum of two years in a management or supervisory position.
• Good organizational skills required.

Responsibilities

• Responsible for the successful operation of all special events.
• Supervise the banquet service staff according to their job description.
• Train and execute orientation of new employees.

Skills

Organizational skills

Food service knowledge

Supervisory skills

Education

Ability to communicate in English

Job description

EDUCATION: Ability to read, write, speak and follow written and/or oral direction in English.

TRAINING AND EXPERIENCE: Minimum of three years full service restaurant, private club server or banquet server experience. Minimum of two years management or supervisory position experience. Must have good organizational skills.

JOB KNOWLEDGE:Must have a basic understanding of food service (fine dining etiquette, continental cuisine, wines and beverage service.)

JOB SUMMARY: The person who fills this position is responsible for the successful operation of all special events coordinated through the Catering Events Department.

PHYSICAL ABILITIES: Physical requirements include the ability to work on your feet, moving about at a quick pace for long hours at a time; must be able to lift, carry and move a minimum of fifty pounds, to include furniture, glasses, dishes, ice, beer, wine, liquor – individually, on racks and/or by cases. Must successfully pass a drug screening examination. Appearance must be neat and professional. Must maintain a courteous approach in dealing with members, public, vendors and fellow staff members.

DUTIES AND FUNCTIONS

1. Be punctual at all times and arrive to work on time, consistently.
2. Must be able to work a flexible schedule, to include weekends and holidays.
3. Clothing must be in proper taste, crisp, clean, and in good repair, upon entering the property.

Demeanor must be professional and welcoming.

1. Hair must be clean and cut in a becoming style; Management has final approval.
2. Must set a proper example in personal appearance, including appropriate dress for the activity and personal hygiene.
3. Meet and exceed all of the requirements of a banquet server as listed on the banquet server’s job description.
4. Supervise the banquet service staff according to their job description to maximize their ability through ongoing training programs; operational, food, beverage, and wine programs.
5. Work in cooperative and supportive manner under the Director of Catering, Catering Sales Manager, and Banquets Director.
6. Train and execute orientation of new employees.
7. Scheduling of the staff for the following week will need to be completed no later than the preceding Monday.
8. Minimize labor through creative planning, appropriate scheduling and proactive management.
9. Create new and unique food and beverage displays.
10. Communicate closely with the coordinator of the event, paying close attention to each detail, insuring member satisfaction.
11. Daily plan of operations will be written by the Assistant Director of Food & Beverage and/or the Captain each day prior to the arrival of the service staff and as directed. This will include set up assignments, each aspect of every server’s operational duties and their closing/reset assignments.
12. Perform bar requisition and distribution.
13. Member charge tickets for Special Function Orders will be rung into the Point of Sale by the Banquet Supervisor and/or Assistant Director of Food & Beverage.
14. Schedule and perform weekly and monthly cleaning of the banquet facilities with the service

Staff.

1. Monthly inventory will be scheduled and supervised by the captain and/or the Service Director.
2. Perform the closing walk through and lock up of the Catering Events areas and/ or Mansion.
3. Perform and follow up on any other duties assigned by the Assistant Director, Director of Catering and Catering Sales Manager.
4. Must be detail oriented; full attention is required to every detail listed on the function order. Close communication between the Banquet Captain and Coordinator of the event is vital.

Benefits

• Vacation/Holiday/Sick Pay
• 401K
• Medical/Dental/Vision/Short Term Disability/Long Term Disability/Life Insurance
• Free Parking
• Employee Café
• Dry Cleaning

Epping Forest Yacht & Country Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.

Source: Hospitality Online