Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Greet guests as they arrive and assist them with seating at tables. Take and retrieve guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on function requirements. Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards and function requirements. Anticipate guests' needs, respond promptly, and acknowledge all guests; always maintain positive guest relations. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Handle guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision. Ability to endure abundant physical movements in carrying out job duties. Ability to enforce hotel's standards, policies and procedures with Banquet staff. Other duties as assigned. Responsibilities

The Banquet Captain is responsible for the execution of all aspects of onsite meetings and events, in accordance with hotel standards. The Banquet Captain ensures quality customer service to our guests during events and banquets.  Set up assigned tables, retrieve and serve beverages and food orders to guest tables according to hotel specifications and group requirements; maintain cleanliness and condition of the work areas and equipment.

Qualifications (Essential):

High school graduate or equivalent, some college. Minimum two years management experience in banquet operations. Familiarity with food and beverage cost controls. Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. Ability to provide legible communication. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.  Ability to accurately compute mathematical calculations and use required  measurement tools. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations. Familiarity with Sales and Marketing tools for Banquets. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Knowledge of organizing set up requirements from information on B.E.O.'s. Previous guest relations and/or training. ServSafe and/or food safety training. Alcohol awareness certification (such as TIPS).