Choice Hotels International, Inc (NYSE:CHH) is one of the largest lodging franchisors in the world. A challenger in the upscale segment and a leader in midscale and extended stay, Choicehas more than 7,400 hotels, representing over 625,000 rooms, in 45 countries and territories. A diverse portfolio of 22 brands that run the gamut from full-service upper upscale properties to midscale, extended stay and economy enables Choiceto meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders. The award-winning Choice Privilegesloyalty program and co-brand credit card options provide members with a fast and easy way to earn reward nights and personalized perks. For more information, visitwww.choicehotels.com. The ability to model Choice's Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit. Our managed hotels portfolio includes Radisson Blu, Radisson, Radisson Red, Park Plaza, and Country Inn & Suites by Radisson. Position Summary The role of the Banquet Captain is to execute the banquet operations in accordance with our standard operating procedures to care for our guests in a prompt and courteous manner while maintaining a high level of quality and consistency. Ensures efficient operation of banquet functions by coordinating and providing work direction for banquet personnel Holds pre-function briefing to determine specifications of each function Ensures quality service by assigning employees to workstations Ensures that servers take care of every customer and are alert at all times to see that customers are given every attention Provides work direction to servers; verifies that servers are at work as scheduled Handles customer concerns and complaints promptly and tactfully. Provides employees with the information needed to perform their job effectively Orients employees to the department and hotel and provides on-the-job training on job responsibilities Prioritizes and assigns work Provides feedback to the employee and department manager on the employee's performance of job responsibilities Pay: $22-25/HR Works closely with kitchen to coordinate cooking, food presentation and delivery times for each function Completes dish and food requisitions as necessary Ensures that employees follow proper sanitation practices Supervises the handling, storage and security of all kitchen and banquet equipment used in function Reports all maintenance problems to appropriate personnel Inspects rooms and public areas for cleanliness Creates 100% guest satisfaction by providing the service brand behavior, genuine hospitality and by exceeding guest expectations Communicates and demonstrates the service brand behavior to other employees Gives personal attention, takes personal responsibility, and uses teamwork when providing guest service Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction Guarantee Performs other duties as required to provide the service brand behavior and genuine hospitality Requirement/Skills Ability to obtain and hold Bartender's License Must be at least 18 years of age Excellent customer service skills Skilled in the use of techniques and strategies required to deliver training material in group and one-on-one settings Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels Highly organized - demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources and time Physical Deman