Banquet Captain - Tommy Bahama Miramonte Resort & Spa

The Banquet Captain is responsible for overseeing set-up and clean-up food preparation for all banquet functions.

Salary $16.00/hour

Assist Banquet Director with selection, training, and scheduling of Banquet personnel as needed. Oversee all aspects of assigned banquet function activities, ensuring that all areas are properly set and ready for execution at the appointed time. Obtain and review Banquet Event Orders, and coordinate activities as needed to ensure timely performance of contracted setup, food preparation, and service. Monitor banquet personnel in the performance of their duties. Assist in conducting pre-shift and pre-function meetings.

Duties and Responsibilities:
• A warm personality, attentive, and presentable.
• Committed to delivering high levels of customer service.
• Responds courteously and efficiently to queries and problems from guests, and all staff.
• Supervise Food and Beverage service to ensure consistency throughout the banquet.
• Assist with the planning, organizing and execution of all banquet functions.
• Supervise banquet rooms set-up and clean-up.
• Greet clients in charge and respond to requests.
• Speak at roll call meetings prior to events to inform staff about event particulars and expectations.
• Prepare banquet check for signature

Supportive functions:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
• Supervised all assigned side work to include replenishing condiments and restocking banquet cabinet supplies.
• Supervise general cleaning tasks using standard hotel products as assigned to adhere to health standards.
• Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Check with Facilities, Catering and Culinary for any minute changes.

Prerequisites:
• Excellent communication and listening skills.
• Ability to work under pressure.
• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.
• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good human relations’ skills.
• Must be flexible in working hours, including weekends, evenings and holidays.
• Ability to read, write and speak the English language fluently to interact with staff.
• Basic knowledge of food and beverage preparations, service standards, guest relations and
etiquette.
• Knowledge of appropriate table settings and service ware.
• Ability to make quick and accurate decisions.
• Must possess strong organizational skills.
• Ability to perform under pressure effectively for extensive periods of time while maintaining
professionalism.

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