DoubleTree by Hilton Boston North Shore is conveniently located just five miles from historic Salem, 19 miles north of downtown Boston and picturesque drive from many popular attractions in New England; we are an ideal choice for both business and leisure travelers. Our 366 guest rooms and suites are well-appointed and spacious. Savor fresh American cuisine at the TradeWinds Restaurant, a casual elegant dining experience. TradeWinds Library has a warm and inviting atmosphere with two seating areas and a fireplace, our inviting bar serves up your favorite beverages. On top of our restaurant and bar service, we offer delicious coffee, pastries and desserts in our hotel lobby CoCo Key Market. CoCo Key Water Resort, 65,000 square feet ultimate indoor water park amenity, features the Key Quest Arcade and Wet Rooster Bar. You can visit CoCo Key for the day, overnight or schedule a birthday party or event! Visit the CoCo Key site to find out all the deals and thrills to be had at Massachusetts' greatest indoor water park - www.cocokeywaterresort.com.

GENERAL PURPOSE
The Banquet Captain is responsible for: training and directing the banquet staff in servicing all banquet activities in order to ensure a successful function and repeat business. Requirements include: comprehensive knowledge of food and beverage preparations; service standards; guest relations and etiquette; and knowledge of all applicable federal, state and local health and safety regulations.

ESSENTIAL DUTIES/RESPONSIBILITIES
• Attends BEO meeting in the absence of the Banquet Manager.
• Extensive knowledge of banquet event orders, especially group/contacts name, timing and special requests to benefit the guests.
• Responsible for proactively reviewing staffing and equipment needs.
• Responsible for ensuring coordination and execution of all events with culinary, stewarding and catering.
• Maintains constant communication with Banquet Chef to ensure complete and effective communication between food production and food service. Communicating exact guest counts as well as any special needs or requests.
• Ensures that all functions are posted correctly on the hotel's event boards as well as all door signs.
• Inspects all banquet rooms daily, making certain that every detail of the housemen's set up conforms with the BEO
• Checks in servers, assigns events & tasks as well as pre-post function side work duties.
• Inspects table settings, including table linen, china, glass, silverware, and condiments for correct placement by service staff, ensuring each element is clean, undamaged and attractive.
• Responsible for ensuring proper setting of buffet tables.
• Supervises the handling, storage, and security of all banquet equipment.
• Introduces themselves to event contact(s) in charge of function, confirms details and coordinates any last minute requests.
• Prepares and distributes a Captain Report for each event. Report to relay successes and opportunities for improvement, as well as guests comments (positive and negative)
• Supervises post function clean up. Checks servers "out" making sure function rooms, back hall, storage areas, and prep kitchens are clean and organized.
• Prepares and distributes banquet checks and the daily summary report.
• Responsible for managing labor, ensuring breaks are taken as well as cutting staff when necessary.
• Responsible for training new banquet employees, referring to our department standards and procedures.
• Must promote continual training throughout day to day procedures. 

OTHER DUTIES/RESPONSIBILITIES
• Participate in all special projects, task forces and committees, as required.
• Help out in other F&B departments as needed.

JOB QUALIFICATIONS
• Requires advanced knowledge of the principles and practices within the catering, food and beverage and hospitality professions.
• Ability to make decisions which are generally guided by established policies and procedures.
• Excellent oral and written communications skills.
• Must have professional appearance.
• Must take initiative and present a positive attitude at all times.
• Ability to multi task and prioritize.

Abilities
• Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.
• Mobility - ability to service clients on a moments notice, variable distances, 100%.
• Continuous standing - function observation, client site inspections (one hour minimum to four hours maximum).

Education/Formal Training
One to two years of post high school education.

Experience
• 3+ years in a related position in a full service environment.
• Previous supervisor experience preferred.

Material/Equipment Used
• Chemicals/Agents used: Cleaning agents for silver, stainless steel and floor surfaces - 10% of the time.
• Protective clothing: Slip-resistant footwear worn approximately 100% off scheduled shift.
• Operate coffee machine, ice machine, refrigerator and vacuum cleaners.

Programs Used
• Delphi
• ADP
• Excel/Word