Luxury Resorts is a dynamic collection of hotels and resorts dedicated to an entirely new definition of luxury. Innovative in approach, we embrace the energy and spirit of each of our coveted destinations and their unique surroundings. We artfully combine a distinct style and modern conveniences with personalized yet unobtrusive service, to create inviting backdrops of absolute comfort. From bustling urban centers such as New York and Los Angeles to timeless resort locales like Boca Raton, Telluride and Montego Bay, we offer exceptional experiences and extraordinary memories.

1. Reporting to a function or an event.

2. Compiling the station register and assigning duties
to banquet staff and supporting banquet captains,
assigned to that specific event or function.

3. Ensuring that the name of every staff member assigned
to an event or function appears on the banquet sign-in
sheet, and that the staff sign the sheet, prior to
leaving the event or function.

4. Preparation of the area or room in its entirety for a
function or event, prior to the guest?s arrival.

5. Ensure that any & all Food & Beverage items are
presented and served correctly, adhering to the
standards set out by the Boca Raton Resort & Club, and
noting any special requests & instructions, set out on
the Banquet Event Order for the event.

6. Ensuring that communication is constantly maintained
between the Executive Sous Chef or Culinary Department
Representative & the Banquet Beverage Captain during the
event, alerting him or her of any changes in the
schedule of service, challenges or adverse comments that
may arise during the service of an event.

7. Ensuring that communication is constantly maintained
between either the Catering Manager or the Convention
Service Manager during and event, alerting them to any
possible challenges or adverse comments that may arise.

8. Compile Cheque from the Banquet Event Order, at the
conclusion of the event or function, ensuring that the
correct numbers of items/number of persons are charged
for, and that the cheque is posted to the correct master
account, presenting the cheque to the clients for
signature.

9. Ensuring that all relevant & applicable paperwork is
filled out correctly, including the Captains Party
Sheet, and copies distributed as required.

10. Ensure that staff members return all equipment to
the storage areas and that the room/area is left clean
and tidy. Unconsumed Liquor & Wines should be returned
to the Banquet Beverage Service Bar.

11. Perform other related duties as assigned or
requested by supervisors/managers.

EOE/M/F/V/D

Two to Four Years Experience in a quality, high volume
Banquet or Restaurant Operation, in a supervisory
position. Have knowledge of Wine & Beverage Service. Be
well organized and self motivated, and have an ability &
experience in the supervision of staff members. Must be
able to fluently converse, read & write English. Must be
able to lift & carry banquet trays up to 50 pounds.

Must be able to walk, stand, sit, stoop or bend for
duration of shift [at least (12) hours].