Banquet Captain - Casino oversees banquet servers. Serves food and beverages to banquet guests. Being a Banquet Captain - Casino may take food and beverage orders when there are not enough servers present. Ensures guest satisfaction. Additionally, Banquet Captain - Casino may require a high school diploma or its equivalent. Typically reports to a supervisor or manager. The Banquet Captain - Casino supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. To be a Banquet Captain - Casino typically requires 3 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
Description
Position Description
Captain
Department: Food and Beverage
FLSA: Non-Exempt
Position Summary: The Captain is responsible for performing, directing and facilitating food and beverage service with a focus on quality, exceptional service, and accountability.
Work Performed:
· Functions as the on-floor supervisor for banquets. This includes, but not limited to the seating of members and guests, assisting with food/beverage service, wine service, set-up and closing duties.
· On large events, supports Banquet Manager with service and helps with guiding staff in coordination with the steps of service
· Helps as Grille support or MOD on busy services or in the absence of a manager
· Maintains a close working relationship with the Executive Chef and culinary team to facilitate the appropriate style of food service and timing of service.
· Directs the set-up, preparation and execution of service for private parties and events including on course service as requested.
· Works in partnership with the Events Director, Food & Beverage Director & Banquet Manager to understand, clarify and successfully execute all details pertaining to assigned private and special events.
· Conducts pre-service meetings with service staff.
· Ensures accuracy of dining/event preparation including details consistent with Event Orders, room diagrams, detailed set up and service.
· Ensures a well prepared and presentable staff including responsibility for uniform and appearance.
· Guides staff on consistent name and preference recognition of members.
· Provides routine feedback to food service staff members on their performance.
· Ensures appropriate food handling and sanitation practices are followed. Trains and informs staff members of proper food handling practices.
· Ensures all clubhouse, storage and service areas are well maintained and good housekeeping practices are followed.
· Compiles the information required to ensure correct billing for private and club events.
· Completes special projects, reports and duties assigned by the Food & Beverage leadership team.
Reporting Relationship: Food & Beverage Director
Supervises: Servers and Server Assistants
Requirements
Minimum Requirements for Position:
· 4 or more years of progressive responsibility in food and beverage industry required.
· Experience in a private club, resort, hotel or fine-dining.
· OLCC Permit and Oregon Food Handlers certification.
· Proficient in computerized Point of Sale applications.
· Solid time management, organization and prioritization skills.
· Proven ability to effectively build and foster a team environment.
· Ability to make decisions in a fast-paced environment with a keen eye for detail.
· Must have functional wine/beverage knowledge and service experience.
· Must have functional food knowledge.
· Extremely personable
Physical Requirements:
· Required to work irregular and extended hours including weekends and holidays.
· Able to lift a minimum of 35 pounds, walk, bend and stoop.
· Must be able to stand and walk for long periods of time.