BANQUET CAPTAIN

Job Description - Banquet captain Reports to: Banquet Event Services Leadership Team o Exempt n

Nonexempt Job Summary:

Assists Banquet Management team with various tasks as well as supervising and directing the Banquet Servers to ensure event function meets and exceeds guest expectations, guest satisfaction and Pier Sixty's standards of quality.

Pay Rate:

$41 per hour

Essential Duties and Responsibilities:

Attend pre-meal meeting to receive and understand service role during the event. Demonstrate a strong commitment to teamwork, guest satisfaction and product quality. Copy assignment sheets and hand out assignments to each server. Prepare sign in sheets and sign in staff. Confirm bar locations with floor plan, adjusting placement as necessary. Distribute buffet décor to the stations. Communicate table changes as needed and assist banquet event manager with any required tasks. Monitor and ensure staff are moving and working in order to accomplish set up in the time designated. Monitor and keep staff organized. Organize distribution of food to stations Monitor hors d'oeuvres distribution. Coordinate and direct the staff at all times. Coordinate and direct all side duties. Coordinate all exit transportation duties. Assist banquet staff as needed to expedite set up, service and clean up. Assist bartenders with handling underage and intoxicated guests pursuant to the alcohol service training guidelines. Anticipate the needs of the guests and fulfill them before they arise. Travel, as necessary, to different properties/venues. Assist coworkers with completion of assignments when needed. Perform all assigned side work. Perform any general cleaning tasks. Keep work area clean and well organized. Attend and participate in all scheduled meetings and training sessions. Perform all reasonable requests by the management team. Required Qualifications, Skills and Abilities High school graduate or GED required. Associate degree preferred. Minimum of 3 years banquet server / bartender experience in high volume, upscale catering / fine dining environment is required. Prior hospitality / events / banquet experience preferred. Excellent knowledge and skills in all aspects of Banquet Service, such as being knowledgeable of buffet set-up / service, bussing techniques, buttlering skills, correct table set, and all steps of service noted in our Banquet Service manual. Excellent knowledge of food and beverage and understand high end service techniques. Excellent knowledge of set-up, maintaining and servicing of a Banquet Bar Excellent verbal and written communication skills, including ability to effectively communicate with internal and external customers. Excellent organizational skills, ability to multitask and coordinate staff during an event. Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service. Must have a positive attitude about service, teamwork, and motivation to go above and beyond. Ability to lead by example. Must have high level of integrity. Ability to work independently and to carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices. Ability to effectively employ problem solving skills. Ability to read, write, and speak the English language in order to communicate with internal and external guests. Ability to handle internal and external customers and effectively problem-solve - some who may require extreme patience. Ability to memorize and recite menus, items served, and cocktail selection. Ability to work independently or in a team setting. Ability to communicate effectively with Team Members, management, clients and vendors if necessary. Ability to obtain TIPS Alcohol Service Training, CPR Certification and Food Service Sanitation certificates. Able to work flexible schedule in order to accommodate business levels. Inclusive of early mornings and late evenings.

Physical Requirements:

Ability to safely and successfully perform the essential job functions, including meeting productivity standards. Ability to maintain regular, punctual attendance. Must be able to lift and carry up to 50 lbs. Must be able to talk, listen and speak clearly. Ability to stand, bend, stoop on a consistent basis. Sufficient manual dexterity in hands in order to carry trays of food, serve food from carving stations and buffet tables, serve out kitchen, use of knife to make garnish, pick up glassware and bottles, scoop ice, pour and mix drinks and reach overhead to retrieve stock.

Other Responsibilities:

Arrive to work in a perfect uniform and excellent hygiene. Maintain professional appearance and behavior when in contact with guests and team members. Know and follow all Pier Sixty emergency, safety and health procedures. Follow proper time keeping policies and procedures. Follow policies and procedures in training manuals and Team Member handbook. Follow the sign in and out procedure for keys. . Team Member Acknowledgement The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the Team Member's ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities. Additional functions and requirements may be assigned by a supervisor or manager as deemed appropriate. This document does not represent a contract of employment, and the Company reserves the right to change this position description and/or assign tasks for the Team Member to perform, as the Company may deem appropriate.

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