Banquet Captain Position Available In Leon, Florida

Banquet Captain Holiday Inn Tallahassee East Capital – 3.7 Tallahassee, FL Job Details Full-time 18 hours ago Benefits Paid training Paid time off Employee discount Qualifications CPR Certification Pricing Basic math English Cash register Driver’s License Food service POS 1 year Food safety Cash handling Leadership 2 years Restaurant experience Entry level Food service management Full Job Description

POSITION PURPOSE

Responsible for ensuring an outstanding dining experience for guests by providing excellent and personalized service. Greeting customers and offering restaurant menus, answering questions about menu offerings, processing food and drink orders, carrying food and drinks from kitchen to tables, preparing bills and processing payments.

EXAMPLES OF DUTIES

ESSENTIAL

FUNCTIONS

Works diligently to achieve outstand service quality at all times. Welcomes customers upon arrival to restaurant or greeting previously seated customers warmly upon approaching table. Maintains familiarity with menu items, specials, and restaurant information. Introduces customers to the menu and announces daily or seasonal menu specials. Takes customers’ orders accurately for food and drink by writing them on a ticket, entering them into a tablet, or memorizing them. Passes customer orders along to kitchen staff efficiently for preparation. Prepares drinks and serves them to customers. Attends to the tables and guarantee compliance to cleanliness and service standards. Collects food orders from the kitchen, verifies that they are correct and of good quality, and serves them to customers. Resolves any discrepancy or quality issues per SHS or Brand standards, in cooperation with Supervision or Management when necessary, to the customers’ satisfaction. Communicates verbally as well as in writing to customers on a daily basis to satisfy guest complaints and questions to ensure guest satisfaction. Ensures that customers are satisfied with their meals and processes orders for additional courses if necessary. Removes used dishes, glasses, and flatware from tables. Transports items to kitchen for cleaning Prepares cheques and delivers them to customers. Accurately completes cash and credit card transactions related to the payment of guest meals and/or bar purchases per SHS Cash & Credit Card Handling Procedures. Sets tables with dishes, glasses, and flatware and refills condiments. Moves tables and chairs as necessary to meet seating arrangement requests. Collaborates closely with managers and wait staff in order to learn about menu changes and specials as well as discuss upcoming reservations and customers with special needs. Collaborates with staff members from other departments in order to ensure a team effort in meeting guests’ needs and preferences. Adheres to food, sanitary and safety standards. Caters to guests who require extra attention (e.g. children, elderly, persons with physical limitations or disabilities). Assists with preparing food as needed. Assists host/hostess as needed. Maintains cleanliness of dining area, entrance area, and other restaurant or kitchen areas as directed. Attends food & beverage staff meetings.

Other:

Regular attendance in conformance with the standards, which may be established by

SHS, LLC

from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. All employees are required to comply with SHS and Brand training requirements; out of town travel may be necessary. Maintaining compliance with food and safety certifications as outlined by Brand, SHS, and local/state health authority is a requirement of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with SHS, LLC’s rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to Wait Staff Page 3 disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel: Arrange merchandise on display shelves in an attractive manner. Ability to prepare and display food.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities: Ability to read, write and speak English. Basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, total all other charges and understand portion sizes as relating to pricing. Ability to effectively deal with and resolve conflict situations. Ability to change activities to cope with needs of guests or hotel needs. Ability to take and fill food orders from customers in a fast-paced environment. Ability to operate a keyboard and Point of Sale procedures to handle cashier functions. Ability to sit and/or stand and work continually in confined spaces. Ability to stand on feet for entire shift if required.

QUALIFICATION STANDARDS

Working Environment/Physical Activities:

Inside with protection from weather but not necessarily changes in temperature. Possible changes in temperatures from cooking equipment and or walk in coolers or freezers with exposure to intense Wait Staff Page 4 cold or heat possible. Physical activities include talking, seeing, hearing, touching, fingering, feeling, bending, grasping, writing, stoop, push, pull, wipe, crouch. Ability to remain calm under stress. Fast paced work area with considerable noise and frequent interruptions. Work area may be confining. Ability to lift and move food items and paper products of up to 50 pounds from the floor to above the shoulders.

Experience:

1 to 2 years prior experience in similar Restaurant or counter operation in a like-volume hotel or free standing operation. Must be 18 years of age to operate kitchen equipment.

Licenses or certificates:

Ability to obtain any government required licenses or certificates. CPR Certification and/or First Aid Training preferred.

Grooming:

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Job Type:

Full-time Benefits:

Employee discount Paid time off Paid training

Shift:

4 hour shift 8 hour shift Day shift Evening shift Morning shift Night shift

Work Location:

In person