バンケットキャプテン

Duties and Responsibilities:

• Set up, serve and/or break down of banquet functions. Assign work and monitor the performance of scheduled banquet staff. Provide training and corrective instructions. Alert management of potentially serious issues.
• Work closely with kitchen staff to communicate speed of service, client numbers, and special requests. Greet guests upon arrival. Respond to guest requests and/or complaints in a prompt and professional manner. May review guest check with client after function and obtain signature.
• Participate in pre-function meetings and review all information pertinent to service and set up of group.
• Inspect scheduled function areas/rooms, table set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, and proper layout.
• Follow procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit, and financial transactions, (3) check storage areas for proper supplies, organization, and cleanliness, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-useable goods are wasted.
• May handle incoming/outgoing boxes and exhibit materials.
• Perform other duties as assigned.

Qualifications and Requirements:

Basic reading, writing, and math skills, and one year experience in banquet service or set-up.

This job requires the ability to perform the following:

• Handling, carrying, or lifting items weighing up to 75 pounds (tables, chairs, trays, bus tubs)
• Moving about the function areas
• Bending, stooping, kneeling

Other:

• Communication skills are utilized for a significant amount of time when interacting with guests and leading others.
• Reading and writing abilities are utilized often with banquet event orders, guest checks, and giving and receiving instructions.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Basic math skills are utilized in the proper set-up of function space and/or communication of guest checks.
• May be required to work nights, weekends, and/or holidays.