F&B Banquet Captain

DEPARTMENT: Food & Beverage                                       JOB TITLE: Banquet Captain

REPORTS TO: Director of F&B & Manager                            

JOB TYPE: Non-Exempt/ Hourly

BASIC FUNCTION: Under general supervision, the Banquet Supervisor coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Under general supervision, coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order.
• Work with Food and Beverage Managers, Private Events Managers, Club Events Managers, Banquet Chefs, and others to coordinate personnel requirements for private functions.

• Meets, greets, seats, and thanks upon departure Club members and guests.

• Supervise and direct banquet staff during all phases of a catered event.
• Adhere to and enforces all policies and procedures as directed by MPCC, the Food and Beverage Director, and F&B Managers.
• Coordinate food service between kitchen and banquet service staff.
• Inspect all linens daily for proper appearance.
• Assist with inventory of all banquet service ware, equipment, and supplies to meet required needs.
• Prepare and review table diagrams, guest tables, and set-up needed for special functions.
• Participate in or conduct pre-function meetings with servers to ensure smooth, efficient service; assigns server stations and coordinate the timing of courses.
• Ensure that all banquet staff are well-groomed and in proper uniform.
• Assist with training, supervising, scheduling, and evaluating banquet service staff.
• Oversee the breakdown of the event, including clean-up activities and securing the facilities.
• Offer a high level of service to members and guests, making their visits enjoyable.
• execute tasks in such a way to ensure all aspects of the day are prepared for e.g.
• Checking reservations so tables are set up/reserved properly.
• Reading event orders to prepare for the day’s functions as well as anticipating the setup for future functions.
• Reading emails or texts which may communicate last-minute instructions, etc.
• May serve as the club’s opening or closing manager.
• Assist and communicate with other members of the management team daily.
• Use time wisely and productively. Completed assigned tasks efficiently, properly, and on time.

• Operate the POS system with a high level of accuracy and efficiency, making sure all items are rung up correctly and in a timely manner.

• Follow proper cash handling procedures and act as “Cash Handler” when there is no bartender scheduled.
• Assist the staff in executing their duties as necessary, e.g., running food, taking orders, delivering drinks, clearing, and resetting tables, and setting up & breakdown for functions as needed.
• Keep abreast of all Club policies, procedures, promotions, and upcoming events. Communicate this to the staff.
• Ensure the correct set-up, appearance, and cleanliness of dining areas.
• Ensure that all side work is accomplished, and all cleaning of equipment and storage areas is completed according to schedule.
• Serve as a liaison between the front of the house and kitchen staff.

• Maintain hygienic food handling practices and cleanliness.

• Assess staff levels based on anticipated guest counts and client needs and adjust appropriately.
• Effectively “Coach and Counsel” staff as necessary. Seek direction from the appropriate F&B Manager as needed.
• Ensure the safety of self, other staff, members, and guests during service by being aware of surroundings, following safety guidelines, attending all safety meetings, and reporting all potential safety hazards.
• Submit all requests for policy changes or implementation of new procedures or promotions to the appropriate F&B Manager.
• Report accidents and injuries of employees, members, or guests within 24 hours of occurrence by completing the appropriate report form and submitting it to human resources.
• Report any deficiencies in the maintenance or proper functioning of equipment.
• When acting as the closing Captain, is responsible for securing the Clubhouse at night, i.e., running end-of-day reports, locking the doors, setting the alarm, and locking the front gate.
• Carries out any other duties as assigned. 

ADDITIONAL RESPONSIBILITIES:

• Maintains a professional appearance.
• Knowledge of and ability to perform required roles during emergency situations.
• Must be available to work nights, holidays, and weekends as necessary.

CANDIDATE QUALIFICATIONS:

• This position requires reading, writing, and speaking fluently in English, reading, interpreting, and understanding drink recipes and abbreviated food tickets from the kitchen.

• Must be able to do basic math.

• Must have good eye and hand coordination; independently retain and carry out instructions in written or oral form; and communicate issues, results, and concerns.

• Basic computer skills and knowledge are required.
• Must have a high school diploma or equivalent GED (General Education Degree)
• A manager “Blue” liquor card is required.

• Must provide required documentation as needed to complete Federal and State forms for employment.
• A TB clearance is required.

• The ability to stay calm in stressful situations and to maintain composure when challenged is a necessity.
• Must be able to remain impartial and treat all employees fairly and equally.
• Must be able to communicate with staff in a way that asserts authority while treating all with dignity and respect.
• Must possess the ability to self-manage; able to assess priorities and tasks to be done.
• Are expected to be able to effectively communicate with a variety of personalities and temperaments. 
• One year of supervisory experience preferred.
• At least two years working in the F & B Industry.

MENTAL DEMANDS:

• This position requires mindfulness for safety, planning and methodical execution, alertness, anticipation, cooperation, attention to detail, memory retention, common sense, self-evaluation, and correction.
• The ability to stay calm in stressful situations and to maintain composure when challenged is a necessity.
• Must be able to remain impartial and treat all employees fairly and equally.
• Must be able to communicate with staff in a way that asserts authority while treating all with dignity and respect.
• Must possess the ability to self-manage; able to assess priorities and tasks to be done.
• Are expected to be able to effectively communicate with a variety of personalities and temperaments. 

PHYSICAL DEMANDS:

• While performing this job, the employee is regularly required to stand, walk, talk, smell, and hear.
• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

• Push, pull, or lift up to 50 pounds.

• Continuous repetitive motions.

WORK CONDITIONS:

While performing the duties of this job, the employee may be exposed to cleaning chemicals, e.g., bleach, degreaser, and dish detergent. May work both indoors and outdoors.