Banquet Captain - The Vendue - Avocet Hospitality Group

Charleston’s first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry. Start a new career journey with creativity, fun, and passion at The Vendue!

**Who We Are Looking For**

The Vendue’s Banquet Captain is responsible for executing all banquet events as stated in the Master Banquet Event Orders (BEO’s) to ensure client requirements are met with regard to every aspect of the event. The Banquet Captain has responsibility for providing superior service and memorable experiences resulting in repeat and referral business. The Banquet Captain will rely on experience, knowledge, and information to foster cross-department morale, ensure guest satisfaction, promote teamwork and continually work at the development of the banquet team.

If you have a good work ethic, a positive attitude, drive, and a willingness to take initiative, this is the job for you!

**Primary Duties & Responsibilities**

• Review and understand the banquet event requirements as outlined in the master Banquet Event Order (BEO). Attend Banquet Event Order meetings.
• Work with Group Sales and Service Manager to schedule and coordinate delivery of equipment (including tables, chairs, linens, china/glass/silver, audio/visual, paper/pens, and any specialty items) through in-house or outside rental contacts, as appropriate, so that everything required is available for each event.
• Supervise and/or assist with setup of all equipment prior to each event ensuring all is clean, safe and in proper working order. Ensure the event area(s) is clean, secure, and energy efficient. Conduct pre-function training and menu meeting for staff. Assign stations and delegate staff duties.
• Supervise staff to ensure duties are performed to company standards and equipment is used properly. Monitor and enforce staff performance, uniform, and grooming standards to company policy.
• Receive cash drawer when necessary and then balance and return cash drawer following company cash handling policies.
• Communicate with the assigned Chef and Group Sales & Service Manager regarding last minute changes prior to and during event. Coordinate with the the assigned Chef to ensure all food and a beverage is served in a timely manner and as outlined by the BEO.
• Act as a point of contact to the client handling requests as they arise. Act as liaison between client and the kitchen and banquet staff during events. Provide AV and technical assistance during events as needed.
• Ensure accurate guest counts for proper client billing. Prepare a post-function report to include any client comments/concerns; staff accolades or concerns; sales opportunities; and general event summary.
• Supervise and/or assist with break down after each event with a “leave no trace” mentality ensuring equipment is handled, cleaned, and stored per company standards; event space is clean, secure, and energy efficient; anything that was damaged or non-functioning is reported to Group Sales & Service Manager.
• Promote a healthy work environment by setting a good example, establishing training protocols, and using corrective discipline measures when needed.
• Supervise liquor in & out inventory with each event. Assist with or conduct inventories of food, beverages, equipment, meeting supplies and china, glass, silverware, etc., on a predetermined basis.
• Design, maintain, and enforce crowd control, room configuration, safety, and sanitation protocols to OSHA requirements.
• Assist with bartending and serving as needed in Banquets or in one of our other outlets.

Note that this is not an inclusive list and team members are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by the Revival General Manager, Group Sales & Service Manager or other managers.

**Supervisory Responsibilities**

• Banquet Servers, Banquet Bartenders, Banquet Setup Staff

**Job Requirements**

Education & Experience:

• High School Diploma or GED required. Some college preferred.
• Minimum six months experience as a banquet server and/or full service dining server.
• Familiar with the industry’s best practices.

Skills & Abilities:

• Perform all guest contact activities in a cordial, efficient, and professional manner, maintaining a commitment to guest satisfaction and service excellence. Maintain guest confidentiality.
• Execute assigned tasks with speed and accuracy, paying attention to detail. Ability to work under pressure, be calm, organized, self-motivated, and work well with others.
• Able to prioritize, organize, troubleshoot, and resolve problems efficiently and effectively.
• Lead banquet staff in a proactive and positive manner. Able to train staff as needed.
• Ability to read, speak and understand English in order to follow directions, and procedures, and communicate with the team (using a translator app if necessary).
• Ability to learn and perform all essential job functions accurately and safely with minimal supervision.
• Ability to become TiPS certified within 30 days of employment. Course and certification paid by The Vendue.
• Ability to become ServSafe certified within 3 months of employment. Course and certification paid by The Vendue.

**Working Conditions**

Equipment to Be Used:

• Sterno fuel cells, butane canisters, chafing dishes, coffee machines, serving utensils, trays, portable beverage coolers
• Tables, chairs, linens, china, glass, silver
• Audio/Visual
• Dishwasher
• Computer and Mobile Phone Apps

Physical & Mental Requirements:

• Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires
• Ability to stand for long periods of time.
• Frequently required to use hands and arms to reach and handle. Frequently required to climb, balance, stoop, kneel, and crouch.
• Requires manual dexterity sufficient to handle equipment and utensils.
• Must be able to push, pull, lift, and carry up to 30 pounds.
• Ability to adapt to an ever-changing and sometimes stressful, noisy work environment.

Work Environment:

• While primarily an indoor job, one must be able to walk outside in a variety of weather conditions as our property encompasses two buildings and some events are held on our rooftop.
• Commercial and Banquet Kitchen environments and storage areas with tile flooring and exposure to both extreme heat from the hot line and sub-zero temperatures from walk-in freezer.
• Banquet event spaces both indoor and outdoor.

The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

**What we have to offer**

Location:

• Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District.
• Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining.

Hourly Pay:

• $15.00 per hour full-time. Overtime will be paid at time and a half for any hours over 40 in a week.
• Plus Generous Tips

Benefits:

• A culture that values curiosity, boldness, intentionality, and delight!
• Opportunities for internal growth and development
• Paid Time Off & Paid Holidays
• Earned wage access through PayActiv - access your earned wages before payday!
• Affordable medical, dental, and vision insurance plans
• Company provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%
• Referral program & Employee Assistance Program & Tuition Reimbursement Program
• Discounts at all Avocet-owned hotels and restaurants

**Who we are**

The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city! 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com.

EOE/DFWP