PURPOSE/OBJECTIVE
Supervise and coordinate activities of banquets and conference facility including food, beverage, meeting setups, audio/video equipment, etc, while leading the team of banquet servers.
DUTIES/RESPONSIBILITIES
- Provide superior service to our customers (internal and external) at all times. Follow The Resort’s etiquette guidelines.
- Maintain standards and procedures for all banquet staff.
- Plan, supervise and coordinate the daily operations of the assigned functions. Consult with Banquet Manager and/or Executive Chef on such items as serving arrangements and additional employees and equipment needed.
- Support hiring and training programs to ensure all positions are adequately staffed with trained personnel.
- Confer regularly with staff to coordinate activities, assign and check work, resolve problems, etc.
- Supervise and assist with all operations, which may include: setting tables, stocking service stations, taking orders from customers and serving, clearing and cleaning tables, setting up bars and other service stations as needed, etc.
- Ensure that alcoholic beverages are not served to underage guests.
- Verify guest counts at meetings, breaks and meals, and prepare the bill according to these numbers. Send customer billing information to the accounting department on a daily basis with a signed check.
- Monitor food and service to ensure that appropriate quality standards are maintained.
- Confer regularly with immediate supervisor and other Company personnel to plan, coordinate and evaluate services and activities, exchange information, resolve problems, etc.
- Maintain close contact with guests to ensure their satisfaction.
- Attend catering and monthly department meetings as assigned.
- Maintain complimentary relationship with support departments (kitchen, stewarding, conference services, audio-visual, etc.) to ensure all guests’ needs are met and promises fulfilled.
- Conduct daily pre-meal and pre-shift meetings with employees.
- Daily check and enforcement of appearance standards.
- Assignment and enforcement of employee side work (prior to/after each function).
- Proper supervision of all employees to ensure superior guest service, high productivity and efficiency.
- Detailed inspection of function rooms to ensure proper setup, maintenance and cleanliness.
- Maintain proper communication with kitchen to ensure proper timing with food delivery and service to ensure accuracy and quality of all food delivery as per Banquet Event Order.
- Daily review of employee schedules per hotel staffing guidelines.
- Creation of accurate, complete, detailed Captain’s reports.
- Proper creation/collection/posting of all guest checks.
- Coordinate and oversee room sets and turnovers with setup staff. Ensure room turns are timely and setups are complete.
- Ensure proper accountability of beverage sales by ensuring accurate consumption reports for wine service and bars.
- Comply with ASC’s safety, health and general policies and procedures.
- Maintain set standards with regard to room setup, table setup, coffee and buffet cleanliness and food service station requirements as per BEOs.
- Respond to pages and calls from managers, front desk staff and operators.
- Display a positive and professional attitude in all dealings with guests, coworkers and management.
- Maintain composure and positive attitude under high pressure situations and last minute adjustments.
- Coordinate and execute activities outlined on setup sheets, turnovers, service, break downs and clean outs in a timely and efficient manner.
- Maintain equipment in proper and safe working condition.
- Maintain cleanliness and organization of storage areas and service pantries.
- Properly maintain storage of linen and skirting. All linen should be properly folded and stored in pantry shelving.
- Respond to and accommodate requests for movement of boxes, supplies, equipment, etc. to/from storage rooms to/from meeting rooms.
- Complete all assigned projects within the given time lines.
- Perform other tasks as assigned.
WORKING RELATIONSHIP
- Reports to Director of Banquets
- Leads team of Banquet Servers
PHYSICAL REQUIREMENTS
- Ability to stand for long periods of time.
- Ability to bend, lift and carry food trays, supplies and other objects.
- May be required to wear protective clothing or use protective devices. Work schedule will vary and will include most holidays and weekends.
QUALIFICATIONS
- 4+ years banquet experience, captain or manager experience preferred.
- Ability to use general office equipment.
- Superior organizational and time management skills required. Ability to communicate effectively with guests and co-workers. Productive, efficient, positive attitude and calm demeanor. Exceptional banquet knowledge to include buffet design, setup, service skills and scheduling.
- Some previous experience with basic food service administrative functions, such as ordering, inventory control, staff scheduling and cash reports.
- Ability to deal effectively with customers and other Company personnel. Ability to speak effectively before groups of customers, guests or employees.
- Basic knowledge of relevant health and safety regulations and procedures. Ability to interpret and apply safety rules, operating, maintenance and procedural manual.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
