Banquets Captain (Part-time)

Job Summary
The Banquet Captain is responsible for supervising and assisting with the set up, service, and clean up of all assigned banquet functions.

Education & Experience
• At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required.
• College course work in related field helpful.
• Previous supervisory responsibility preferred.
• Alcohol Awareness Certification (must comply with State regulations)
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.

Job Duties & Functions
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Odessa Marriott Hotel Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with Odessa Marriott Hotel standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable to position to include TABC Alcohol Awareness, Food Handlers, Safety, etc.
• Maintain friendly and warm demeanor at all times.
• Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order.
• Supervise and assist with the set-up of assigned catered functions, ensuring that the hotel's standards are met, and advance preparation for service is adequate to allow efficient service to the guest once the function begins.
• Act as the liaison between Sales/Catering Manager and the in-house meeting or banquet contact.
• Respond to guests’ problems, complaints and accidents. Communicate problems/issues to the Banquet Manager, Banquet Supervisor, or Food and Beverage Director.
• Assist Banquet Manager/Supervisor/F&B Director with the creation of the Banquet Work Schedule.
• Assist in service of functions as required.
• Assist in banquet set-up as required.
• Requisition liquor for all banquet bars and maintain proper control over banquet beverage service.
• Supervise and assist with the break down after the completion of functions to ensure that all equipment and supplies are stored properly.
• Inspect the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization throughout the department.
• Follow all state liquor laws.
• Be familiar with banquet menus and prices.
• Know hotel services and facilities.
• Enforce all hotel policies and safety rules.
• Be familiar with Emergency procedures, fire exit and fire extinguisher locations, and know how to operate.
• Supervise Banquet staff as directed by Banquet Manager/Banquet Supervisor/F&B Director.
• Be familiar with and enforce all Standard Operating Procedures for the Banquet department.
• Hold pre-function meetings, and check staffing and menus prior to events.
• Make sure all required equipment is available for event.
• Give job tasks to servers and assign stations.
• Supervise service of station or room.
• Prepare banquet checks and obtain signatures from guest contact.
• Monitor ongoing functions throughout assigned shift.
• Assist servers throughout function.
• Supervise clean-up.
• Verify servers’ paperwork when event is complete.
• Assist the Banquet Manager/Supervisor/F&B Director with the training of Banquet staff.
• Assist audio/visual company, as necessary.
• Correct hazards and notify management.
• Perform other tasks/jobs as assigned by Food and Beverage Manager / Supervisor.
• Attend meetings as required by management.
• Cross train as necessary for assistance as supervisor.
• Submit order of all supplies to Food and Beverage Manager / Supervisor for approval and maintain inventory levels.
• Handle items for “Lost and Found” according to the standards.
• Other duties as required.
• Must work well in stressful, high pressure situations.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic math functions.

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