Overview:

The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the banquet. Greets and welcomes clients in charge and anticipates all requests.  

Key Duties & Responsibilities:

Develop equipment maintenance schedules and arrange for repairs. Evaluate new products for usefulness and suitability. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Check storage areas for proper supplies, organization, and cleanliness. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Reviews and understands the Banquet Event Order (BEO); facilitates team setup assignments    according to the BEO.Ensures that tables have been set correctly and uniformly in assigned area, using clean, pressed linen (without rips, stains or tears); clean unspotted silverware; clean china with no chips or cracks; clean, unspotted glassware. Confirm that table complements (salt and pepper, sugar, breadbaskets, etc.) have been properly cleaned and filled.Learns the menu for each function served and can explain the major ingredients and preparation methods for each item to be served.Is prepared to assist guest and staff at least 15 minutes prior to function start time.Acknowledges and responds to all guests’ requests.Keeps station neat and clean during service.     Continuously patrols assigned station, refilling all drinks, removing service items and condiments per established policies and procedures. Ensures guest has everything they need.Set up buffet and other special food services tables/stations.Break down buffet or other special food service tables and equipment.Set-ups, serves and/or breaks down coffee breaks, receptions, other special functions, as assigned, following standard policies and procedures.Sets-up, tends and breaks down banquet bars, as assigned, according to standard policies and procedures.Always follows cash and guest check procedures.Learns and applies all procedures of proper service.Assist co-workers whenever needed.Remain up to date with hotel events and guests, as they affect the areas of responsibility.Maintains responsible alcohol service certification.Mixes and serves alcoholic and nonalcoholic drinks, to patrons during banquet events.

Coffee Break duties:

Sets up, services, breaks down and cleans all break areas and coffee break carts.Presents each break attractively and completely; keeps each break clean throughout the day.Presents all breaks within the time parameters outlined on the BEO.Prepare all beverages correctly and according to conference center standards.Secure all beverage coolers and lockable storage at each shift’s end.Assist the set-up staff if necessary.Employees are responsible for knowing and abiding by all Company, hotel, and departmental policies and procedures.

Education and Experience:

High School Graduate or General Education Degree (GED): or Work EquivalentExperience in Banquet food serviceMinimum 21 years of age to serve alcoholic beverages.Must be TIPS, CARE (or equivalent) certified, or become certified by first day on the job.2 years’ experience in Banquet food service.Knowledge of various food service styles (i.e., French service, Russian service, Family Style service, Butler style service).Must have good understanding of the English language.Good communication skills both written and verbal.Previous customer service experienceBasic arithmetic skills

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.