Banquet Captain

THE ROLE:

Job description

Under the direction of the Food & Beverage Supervisor the Banquet Captain ensures excellence in Customer service by providing efficient, courteous and professional service to Customers in Banquet Functions while assisting in leading the team to success.

Responsibilities:

• Support the team in set-up and tear-down process of function space including, tables, chairs, dance floors and various equipment for organizing functions.
• Communicate and develop relationships with all supporting departments to ensure consistent levels of exceptional Customer Service are achieved.
• Maintain high standards of food and beverage service, for all functions as specified on Customer contracts.
• Participate in by attending and providing input in meetings, committees and focus groups as required.
• Respond to Customer requests and concerns in a personal, prompt and courteous manner.
• Attend, participate and support departmental, and company training programs as required.
• Obey and support all hotel and department health and safety policies and procedures
• Other duties within the scope of the position may be assigned by Hotel Management or Department Manager.

Requirements:

• Commitment to customer service and total customer satisfaction
• Familiarity with banquet function demands and service
• Willingness to work in a team environment with little supervision.
• Proven attention to detail and the ability to prioritize multiple tasks simultaneously and to work well under pressure.
• Consistently demonstrates knowledge and support of the 4 Key Principles
• Demonstrates and supports by their actions The Stay Real Program Behaviours- Get Ready, Show you Care, Take Action & Be You.
• Strong physical condition is required to perform constant walking, standing bending lifting and carrying.
• Previous Banquet service experience, an asset.
• Smart Serve certification required.
• WHMIS training
• Flexibility to work a variety of shifts including days, evenings, and weekends.