Banquet Captain

Job Overview

The banquet captain manages the banquet events in the meeting and conference space(s). This includes planning, set-up, execution and tear down of the events. This individual serves as the main point of contact with the meeting planner throughout the execution of the event to ensure the highest possible guest satisfaction. The banquet captain will instruct and guide the banquet team members to meet the standards and expectations of the company.  In addition, they will supervise and coordinate the food and beverage service of the banquet functions creating an inspiring hospitality experience for the guest.

Responsibilities

• Coordinate with the event host on all aspects of the banquet function, maintain communication throughout event with ability to respond quickly
• Maintains consumption count logs, captain’s logbook & updating BEO’s for accuracy
• Check banquet room(s), service, and kitchen areas for cleanliness, proper setup, confirm enough supplies and equipment are available for the function
• Display quality hospitality relation skills and take the initiative to greet guests in a friendly manner
• Observe guests to fulfill any additional requests, recognize when the next course should begin or when the meal is completed
• Adhering to all banquet and hotel standard processes and procedures
• Discuss any last-minute changes with the banquet team
• Ensure all guests requirements are ready 30 minutes before the event start time
• Coordinate function details with banquets, conference planning, and kitchen staff
• Maintain constant contact with the banquet chef, to ensure a smooth conclusion between food production and food service
• Assist in conducting pre-shift and pre-function stand up meetings
• Actively participate in the setup of banquet rooms, and the service of food and beverages to guests
• Communicate frequently with F&B managers of the progress of the day’s work
• Ensure all guest checks are billed and signed by the host
• Ensure accurate daily sales reconciliation and posting is completed
• Display awareness and compliance with hotel security, safety, emergency, and energy procedures
• Ensure high grooming and hygiene standards are met by all banquet staff
• Monitor the profitability of functions to ensure quality and portion control while minimizing waste and broken/lost supplies
• Assist and establish maintenance, repair, and cleaning schedules for all banquet equipment and facilities
• Guide, monitor and motivate banquet staff, including establishing performance standards
• Perform all other duties as assigned by the Director of Food & Beverage

The Hotel functions seven days a week and 24-hours a day. All employees, both management and hourly, must realize, at times, it may be necessary to move an employee from their accustomed shift so support business demands.

* Midway Properties Group, LLC (Zermatt Utah Resort & Spa is an Equal Opportunity Employer) *