SUMMARY:

The Banquet Captain is responsible for the supervision of catered events. This includes the planning, set-up, execution, and tear-down of all events. The Banquet Captain stays in contact with the host throughout the event to ensure the highest guest satisfaction possible.

RESPONSIBILITIES:

• Interview and make a recommendation for hiring banquet service staff.
• Conduct lineups with the staff at the start of each shift. Review assignments and steps of service for each event.
• Greet host (on-site contact) for assigned event(s) and stay in contact throughout the event(s).
• Coordinate and communicate event details both verbally and in writing to the service team. Prepare reports detailing the function and comments of the host.
• Review BEO for accuracy, raise any concerns to the appropriate CSM
• Promote and maintain the highest level of customer service to all Gale Miami guests.
• Using sound judgment to make the appropriate decision ensuring guest satisfaction and fiscal boundaries.
• Use the cash register or point of sale system as needed. Close Banquet Checks and ensure accuracy. Note any discrepancy between IVY and POS and submit a report to Night Audit
• Evaluate team member concerns and if immediate action is needed take that action complying with all guidelines of the Team Member Handbook.
• Communicate with guests during the function to attend to their requests and general needs.
• Work closely with the audio-visual representative on the setup of microphones, lighting, and general needs.
• Train and supervise new personnel in the Banquet department.
• Perform other related duties as assigned.

QUALIFICATIONS:

• Knowledge of banquet and catering concepts, practices, and procedures.
• Effective supervisory and communication skills.
• Well organized and demonstrated strong problem-solving skills.
• Ability to develop strong professional relationships with vendors, guests, and employees.
• Ability to communicate effectively and establish and maintain effective working relationships with staff.
• Minimum of three years relevant experience in a high-quality, high-volume catering and convention operation.
• Two years of supervisory experience is preferred.

EDUCATION:

• High school education or equivalent. College degree preferred.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Moving and lifting objects.
• Standing for long periods.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. This job is primarily performed in an office environment with a moderate noise level. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud.

The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties other duties as necessary.