Banquet Captain

Temps plein

Purpose: The main objective of the Banquet Captain is to supervise the floor, make sure food is presented neatly, served on time and that all functions are coordinated properly. Ensure all meeting rooms/events are set up and served properly while all service standards and assigned side work is adhered to. The individual in this position is a Leader in the department and needs to support hotel management and initiatives.

Essential Functions:

• Responsible for planning and executing all the steps that involve meetings and events.
• Effectively supervise the Banquet staff during their shifts for meetings and meal functions.
• Ensure that all banquet associates are following the Omni grooming, uniform, and appearance standards.
• Assist the Banquet Manager in the Banquet Department daily operation and supervision to ensure guest and associate satisfaction while achieving the department’s business goals.
• Responsible for adhering to, implementing and enforcing the hotel policies and procedures.
• Responsible for adhering to and enforcing all liquor liability laws, working with beverage supervisor and monitoring bar staff in his absence.
• Communicate in a timely manner the special requests and the actual number of guests attending to the culinary team as specified in the operating procedures
• Communicate with the guests to ensure their requirements are met and exceeded.
• Process Banquet checks and ensures that they are signed by the meeting planners upon the completion of the event/meeting on daily basis.
• Inspect all function space prior to functions for adherence to BEO requirements.
• Inspect all function space to assure they are sales ready, report repairs and maintenance requirements promptly.
• The ability to perform duties using computer and its programs.
• See that guest satisfaction is achieved through effective and courteous performance of entire banquet staff.

• Perform Moments of Service audits on service staff members.

• Inspect, before and after events, all Banquet pantries, storage and heart of the house areas to ensure cleanliness and tidiness as well as organization. Ensure that all associates adhere to “clean as you go” policy.

• Ensure all equipment is placed in the assigned storage as assigned.
• Effectively complete daily captain report to communicate any issue.
• Prepare written instructions on opening and closing side-works for all servers at each function.

• Perform 15-minute stand-up meeting with staff prior to function and to include Moments of Service training, BEO review, grooming review and any special request.

• Be flexible with schedules to meet the demand of hotel operation and need to be available for all shifts & holidays.

Tools and Equipment:

• Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart, telephone, pen/pencil & Computer. Banquet service equipment, such as platters, risers, table toppers, and other additional equipment that management decides to add.

Working Environment:

• Interior of hotel, in the restaurant, lounge and kitchen areas, with exposure to extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

Physical Job Requirements (for essential functions only)

Lifting/Pushing/Pulling/ Carrying

• Lifting 20 – 80 pounds (Trays, dish racks, glass racks, etc)
• Pushing 50 –100 pounds (Carts, queen marys, hot box, portable bar, etc)
• Carrying 20 – 50 pounds (Trays, dish racks, glass racks, etc)

Bending/Kneeling

• Ability to bend to lower-level cabinets and banquet storage room
• Bend to lift trays

Mobility

• Maneuver in narrow areas and between seated guests
• Distance 110 ft – 100% of the work period

Continuous Standing

• Standing required to service guest(s) functions; 100% of time scheduled

Climbing

• Climbing stairs up to approximately 12 steps 20% of work period (approximately 8 hours)

Driving

• No driving required

Work Environment

• Inside 95% of work period (usually 8 hours)
• Outside 5% of work period (usually 8 hours)

Hearing/Vision/Speech/Literacy

• Hearing is moderate (Communicate with supervisor, co-workers, guests)
• Vision is moderate (View set-up, serve guests)
• Speech is moderate (Communicate with supervisor, co-workers, guests)
• Literacy is moderate (Read and understand instructions on BEO’s)

Chemical/Agents Used

• Cleaning agents for silver, stainless steel and floor surfaces 30% of time

Protective Clothing

• Slip-resistant footwear must be worn 100% of scheduled shift

Equipment Operation

• Coffee machine, ice machine, refrigerator, vacuum cleaners

Other Considerations

There are no other considerations

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.