Banquet Captain

Full-Time

Description

ESSENTIAL JOB DUTIES

1. Accountable for guest contact relations.
   1. Check function rooms prior to guest arrival, greet guests and receive last minute instructions.
   2. Present guest billings, process payments, obtain comments by speaking with the guest, and record findings on the captain’s report. Adhere to payment, cash handling and credit policies.
   3. Anticipate Guests’ needs, respond promptly and acknowledge all Guests, however busy.
   4. Maintain positive Guest relations at all times.
   5. Interact in courteous and professional manner with Guests.
2. Make all necessary arrangements prior to function, review function order and changes, prepare linen requisition, ensure steward has provided the correct quantities of flatware, plates, glassware, etc., check beverage arrangements, prepare a setup list for servers, check with the Catering office regarding setup time and check equipment supply.
   1. Responsible to review the change sheet for each event.
   2. Responsible for holding a pre-function meeting on all social events to discuss menu, service details and section assignments
   3. Inspect servers, assign server stations, check room readiness (heat and light), review with the Chief Steward and Banquet Setup staff the setup sheet, inspect all tables, bars, bartenders, and buffet line.
   4. Responsible for identifying the on-site contact for each event and introduce him/herself prior to each event and briefly go over the event with the contact.
   5. Responsible for communicating with the kitchen on counts and any changes for each event prior to dish up.
3. Assist with the service of banquet events as needed.
   1. Open wine/champagne bottles and serve in accordance with banquet standards.
   2. Make all varieties of coffee in accordance with banquet standards.
   3. Serve all food courses and non-alcoholic beverage items to the Guest in accordance with standards.
   4. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
   5. Clear each course following banquet procedures.
   6. Remove soiled wares from tables as assigned and transport to dish washing area.
   7. Assist with opening and closing duties as needed.
   8. Responsible for writing a captain’s report for each event.
   9. Closing Captain is responsible for preparing the banquet spreadsheet.
4. In the absence of the banquet set up supervisor and banquet manager, the captain designated on the schedule as set up supervisor will be responsible to oversee that set up staff and check all rooms for completion and proper set up.
   1. Responsible for the overall appearance and proper set up of all banquet rooms on a daily basis.
   2. Assign rooms and set up assignments to all set up staff members each shift.
   3. Check each area of each meeting room to see that it meets all standards and all requirements of the contract, paying special attention to all small details, e.g., walls, carpet stains, matching silverware, chipped or cracked china and glassware, and cleanliness of all china, glassware and linens prior to leaving each night.
   4. Responsible to communicate clearly with the day captain about any shortages of equipment the night before so that it may be put in place prior to the start of any meeting the next day.
5. Assist with training banquet service and setup staff through participative supervision.
   1. Provide sample setups, assign side work in stations.
   2. Provide assistance and supervision during meal service. Control servers, table clearing and tray breakdown.
   3. Responsible for linen use and handling procedures.
6. Responsible for enforcing all associate policies in accordance with the employee handbook in the absence of the banquet manager, and to report all infraction of policies immediately to the banquet manager when present.
7. Discipline and document associate counseling as needed.
8. Assist the Banquet Manager in the writing of associate evaluations.
9. Interact with people beyond giving and receiving instructions, particularly in resolving Guest complaints.
10. Attend daily and weekly meetings in the absence of the banquet manager.
11. Follow maintenance program and cleaning schedule.
12. Promote open channels of communication between all hotel departments and the banquet department.
13. Be familiar with the operating procedures of all other areas of the hotel, cooperating fully and in a friendly manner with those areas to assure customer satisfaction.
14. Be a Team Player and encourage the teamwork attitude among staff.
15. Attends department and inter-departmental meetings.
16. Notify management of any pertinent information related to shift activities.
17. Assist with turning over banquet rooms from one group to another.
18. Driving catering van off site as functions required.
19. Be knowledgeable in all hotel emergency procedures.
20. Ensures total guest satisfaction.
21. Follow supervisor’s instructions and performs other duties as developed, directed or assigned.
22. Ensure that the kitchen has the same BEO’S

ESSENTIAL SKILLS

1. Ability to understand Guests’ service needs.
2. Ability to be well organized, maintain concentration, prioritize and complete all work assigned.
3. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
4. Ability to converse calmly with irate Guests’, co-workers or supervisors in sometimes tense situations.
5. Ability to perform job functions with minimal supervision.
6. Ability to work cohesively with co-workers and other departments as part of a team. Ability to build morale and spirit.
7. Ability to adhere to work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.
8. Ability to follow all appropriate policies and procedures while constantly striving to improve all standards of operation.
9. Ability to meet or exceed productivity and performance standards and complete tasks as assigned by supervisor or manager.
10. Ability to take and give direction.
11. Ability to interact with people beyond giving and receiving instructions, particularly in resolving complaints and problems.
12. Ability to plan, prioritize and organize work.
13. Ability to maintain complete knowledge of the following:
    1. Table, room capacity, hours of operation, proper table set-up and dress code of the banquet department.
    2. All liquor, beer, and non-alcoholic selections, correct glassware and garnishes.
    3. Characteristics and descriptions of every wine/champagne selection and all major wines on the wine list.
    4. All menu items, prices, preparation time/method, major ingredients and quality standards, taste, appearance, texture, serving temperature, and method of presentation.
    5. State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
    6. Correct maintenance and use of food and beverage serving/preparation equipment.

All service standards required by Hilton including safety and emergency procedures

• The Hilton Washington Dulles Hotel is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to lisa.pisone@dulleshilton.com or call 703-834-1981 to let us know the nature of your request.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)