Description Wage: $21.00 The Banquet Captain is responsible for ensuring courteous, friendly and efficient food and beverage service to banquet clients consistent with brand standards. Direct necessary arrangements prior to and during banquet events to ensure events are set up accordingly. Services and trains banquet staff and is responsible for service provided to an assigned area. Captains will be required to work day/and or evening shifts, both weekdays and weekends. Some overtime may be required. JOB DUTIES Check function rooms prior to guest arrival, greet guests and receive last minute instructions. Present guest billings, process payments, obtain comments by speaking with the guest, and record findings on the captain's report. Adhere to payment, cash handling and credit policies. Anticipate Guests' needs, respond promptly and acknowledge all Guests, however busy. Make all necessary arrangements prior to function, review function order and changes, prepare linen requisition, ensure steward has provided the correct quantities of flatware, plates, glassware, etc., check beverage arrangements, prepare a setup list for servers, check with the Catering office regarding setup time and check equipment supply. Responsible to review the change sheet for each event. Responsible for holding a pre-function meeting on all social events to discuss menu, service details and section assignments Inspect servers, assign server stations, check room readiness (heat and light), review with Management and Banquet Setup staff the setup sheet, inspect all tables, bars, bartenders, and buffet line. Responsible for communicating with the kitchen on counts and any changes for each event prior to dish up. Make all varieties of coffee in accordance with banquet standards. Serve all food courses and non-alcoholic beverage items to the Guest in accordance with standards. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Responsible for writing a captain's report for each event. In the absence of the banquet set up supervisor and banquet manager, the captain designated on the schedule as set up supervisor will be responsible to oversee that set up staff and check all rooms for completion and proper set up. Responsible for the overall appearance and proper set up of all banquet rooms on a daily basis. Assign rooms and set up assignments to all set up staff members each shift. Check each area of each meeting room to see that it meets all standards and all requirements of the contract, paying special attention to all small details, e.g., walls, carpet stains, matching silverware, chipped or cracked china and glassware, and cleanliness of all china, glassware and linens prior to leaving each night. Responsible to communicate clearly with the day captain about any shortages of equipment the night before so that it may be put in place prior to the start of any meeting the next day. Assist with training banquet service and setup staff through participative supervision. Provide sample setups, assign side work in stations. Responsible for enforcing all associate policies in accordance with the employee handbook in the absence of the banquet manager, and to report all infraction of policies immediately to the banquet manager when present. Promote open channels of communication between all hotel departments and the banquet department. Be familiar with the operating procedures of all other areas of the hotel, cooperating fully and in a friendly manner with those areas to assure customer satisfaction. Be a Team Player and encourage the teamwork attitude among staff. Attends department and inter-departmental meetings. Be knowledgeable in all hotel emergency procedures. Assist in safety and maintenance by reporting items to the Engineering department BENEFITS: 401K Retirement Benefits with 4% matc