The Banquet Captain at The St. Anthony, a Luxury Collection Hotel is responsible for supervision and overseeing the service of banquet functions as assigned by the Assistant Banquet Manager or Banquet manager. Supervise, train and inspect the performance of assigned Banquet Staff, ensuring that all procedures are completed to the hotel's standards. Assist and delegate work where necessary to ensure optimum service to guests. Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential duty and/or function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.

Education & Experience:

• Must have 3 years experience in banquet service. Participates in the service, and removal of food during banquet functions by offering pre-determined menu selections to each table.
• Maintaining knowledge of each selection’s, origin, taste and preparation method; communicating guest orders including any special needs or request to the kitchen; checking completed kitchen orders with the guest’s original order; transporting items to the guest table in a timely manner to ensure proper food quality and making yourself available to guests, clients and group contacts to ensure satisfaction.
• Train, motivate, recommend discipline, and supervise the work of food servers ensuring that that all cultural and core standards are met. Assist with administrative duties including closing banquet checks, and preparing supply requisitions. Work harmoniously and professionally with co-workers and supervisors

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Physical requirements:

• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.
• Must be TABC Certified.
• Must be able to work nights, weekends and holidays.
• Work environment:
• Indoor and outdoor hotel building, rooms, facilities and structures

General Requirements:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with BC Lynd Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with BC Lynd Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• General Requirements (Continued):
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.

Fundamental Requirements:

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order.
• Supervise and assist with the set-up of assigned catered functions, ensuring that the hotel’s standards are met, and advance preparation for service is adequate to allow efficient service to the guest once the function begins.
• Act as liaison between Sales/Catering Manager and the in-house meeting or banquet contact.
• Respond to guests needs in a timely manner. Communicate problems/issues to the Banquet Manager, Banquet Supervisor, or the Food & Beverage Manager.
• Assist Banquet Manager/Supervisor/F&B Manager with the creation of the Banquet Work Schedule and completion of Banquet Wage Progress Reports.
• Assist in service of functions as required.
• Requisition liquor for all banquet bars and maintain proper control over banquet beverage service.
• Supervise and assist with the break down after the completion of functions to ensure that all equipment and supplies are stored properly.
• Inspect the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization throughout the department.
• Follow all state liquor laws.
• Be familiar with banquet menus and prices.
• Supervise banquet staff as directed by Banquet Manager/Supervisor/F&B Manager.
• Hold pre-function meetings, and check staffing and menus, prior to events.
• Assign side-work duties and stations to all servers.
• Supervise service of station or banquet room.
• Prepare banquet checks and obtain signatures from guest contacts.
• Monitor ongoing functions throughout assigned shift.
• Supervise the breakdown and clean up of all functions assigned.
• Verify server’s paperwork when event is complete.
• Prepare accurate captains’ reports.
• Assist Banquet Manager/Supervisor/F&B Manager with the hiring and training of banquet staff.
• Assist in set up of audio/visual, as necessary.
• Handle items for “Lost and Found” according to the standards.
• Ensure overall guest satisfaction.