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Banquet Captain

Department: Food & Beverage

ASM Global, the world’s leading venue management and services company, has an excellent and immediate opening for the position of Food& Beverage Captain - ASM Global/ Capital One Hall. This individual will serve as a supervisor and support the Food& Beverage Manager for a premier food & beverage operation as well as support the F & B department in the food and beverage preparation and service of the facility including: fine dining, private catering to include off site & events, concerts, concessions and the Biergarten/Skypark food experience.

Essential Duties and Responsibilities

The following duties to be assigned as directed by the Director and Food & Beverage Manager

  • Must be able to communicate effectively, both verbal and written, in English.
  • Must be able to make quick and accurate decisions
  • Consults with Food Services Manager regarding serving arrangements and additional employees and equipment required
  • Supervises and trains all food & beverage servers, cashiers, bartenders and temp labor, also serves food and beverage when needed to include: all functions, bartending, cashier duties and or assisting with plate up if required
  • Meets with Chef on Duty at start of every shift to review banquet event orders for menu, timing, special request and Chef's expectations
  • Meet with client prior to start of event to review menu and itinerary
  • Anticipate customers' needs, respond promptly and acknowledge all customers, however busy and whatever time of day
  • Must be a leader, motivating the servers, resolving conflicts and exceeding guest expectations
  • Conducts lineup with the staff at the start of each shift. Inspects uniforms, reviews menus and event itineraries and provides a short training topic.
  • Prepares Captain's Reports, detailing the function and comments of the Host (on-site contact)
  • Promotes and maintains the highest level of customer service to Capital One Hall guests and maintains a Health Department score of 90 or higher
  • Determines when a guest should not be served additional alcoholic beverages in accordance with ASM Global policies
  • Must inspect function space prior to start of function to ensure cleanliness, organization and ambiance, (first impression, attractiveness, etc.) and organizes banquet uniforms
  • Observes food being served to ensure that food is correctly garnished and arranged
  • Carries out responsibilities in accordance with the organization's/department policies and applicable laws
  • Responsible for consumption sheets
  • Ensure front and back of the house are maintained in a clean and orderly fashion, taking part in cleaning and deep cleaning projects if needed
  • Ensure all closing duties for staff are completed before staff sign out
  • Provide feedback on staff performance to manager and report disciplinary problems to manager and participate in the counseling of employees
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale
  • ·Complete all paperwork and closing duties in accordance with departmental standards
  • Review status of assignments and any follow-up action with Banquet Manager and/or oncoming Supervisor
  • Notify Manager when low on item such as lemons, creamers, coffee etc.
  • All other duties assigned by the Director of Food & Beverage, Food & Beverage Management

Supervisory Responsibilities

Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and if directed by management disciplining employees; addressing complaints and resolving problems

Qualifications

  • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ·Ability to prioritize multiple projects and meet strict deadlines
  • Ability to work under minimal supervision
  • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed
  • Must have professional attitude and appearance
  • Some travel may be required

Education and/or Experience

  • High school diploma or GED
  • Three years’ experience as a banquet server or banquet Captain preferred with knowledge of a banquet event order
  • Previous Supervisory experience preferred with experience in upscale dining in high volume banquets, hotels or restaurants preferred
  • To perform this job successfully, an individual can be trained Certificates
  • Must have a current Food Handler's Certificate if required and be TIPS trained

Skills and Abilities

  • Ability to use and maintain basic food service and kitchen equipment
  • Ability to train others in the use of basic food service and kitchen equipment
  • Strong communication skills and the ability to read, write, and understand English
  • Ability to interact with all levels of staff ability to quickly identify problems and resolve them
  • Excellent organizational and planning skills
  • Strong customer service orientation
  • Excellent communication and interpersonal skills
  • Ability to work with limited supervision
  • Ability to interact with all levels of staff including management
  • Ability to work flexible, irregular hours as dictated by the restaurant levels/event schedule, including nights, weekends and holidays
  • Must be compliant with Health Codes\Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events

Other Qualifications

  • Serve-safe certified preferred