BASIC FUNCTION: The Banquet Captain will supervise staff, coordinate banquet events assigned and implement property policies and procedures.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

·High school diploma or equivalent.

·Two years food and beverage experience in banquets.

·One year supervision experience.

·Excellent customer service skills.

·Pleasant and helpful personality.

ESSENTIAL FUNCTIONS:

1. Fill out necessary paperwork for function (order stewarding, chaffing dishes, tables and miscellaneous products.

2. Coordinate with kitchen on food pick up.

3. Supervise set up, preparation, service and tear down of banquet function.

4. Constant training of staff.

5. Safety procedures.

6. Conduct pre-meeting.

7. Interact with guests, coordinator, and property conference managers.

8. Evaluation and discipline of employees.

9. Give feedback to Banquets Manager.

MARGINAL FUNCTIONS:

1. Maintain open communication with management and other employees.

2. Be well organized and efficient.

3. Guide with decoration set ups.