POSITION: BANQUET CAPTAIN
POSITION STATUS: NON-EXEMPT
LOCATION: THE VINTAGE CLUB
POSITION DESCRIPTION SUMMARY
Responsible for providing food and beverage service to Members/Guest ensuring satisfaction, Member retention, and coordinating with the other Club departments. Also, responsible for ensuring successful execution of the food and beverage activities and private event/member functions being conducted at the club during his/her shift. Consistently ensure team provides exceptional service.
ESSENTIAL FUNCTIONS AND ACCOUNTABILITIES
- Maintaining Club standard of excellent member service.
- Responsible for the service of food and beverage to the Members and guests.
- Directly or indirectly supervise, as directed, service staff to ensure consistent service and execution of Member/Guest F&B experience.
- Check reservation book and see what functions are occurring during the shift. Check room set-up and make sure it corresponds with the reservation book and function sheets.
- Complete and comprehensive knowledge of the al carte menu is mandatory, including daily features and specials that may not be available directly on the menu.
- Accurately execute Member/guest orders and requests in a timely fashion.
- Ensure that room is bussed and cleaned. Re-check function/reservation book to discover how the room needs to be set-up for the next event, if applicable.
- Start opening procedures for breakfast, lunch or dinner (depending on shift).
- Responsible for seeing that daily assignments and side work is completed in their respective areas, to meet Club standards and as communicated in the Star Service FOCUS expectations (ie orderly/organized work areas, consistently sanitary work areas, refill/stock containers and supplies, etc.)
- Assist fellow Employee Partners, Members and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
- Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
- Responsible for the completion of additional duties as assigned periodically by the F&B Director, Service Director, Private Events Director, etc.
- Responsible for possessing clear knowledge of all various liquors, beer and wines available by the Club.
OTHER ACCOUNTABILITIES
- Because of the fluctuating demands of the Club's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other Employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. .
- Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
- Responsible for demonstrating positive and consistent teamwork.
- Responsible for attendance at all Service Training Meetings as requested.
- Responsible for maintaining good conduct and safe working habits while in all areas and assuring that others are acting safely.
- Attendance at daily line-up and participating as requested.
REPORTING RELATIONSHIPS
1. Reports Directly To: Catering Director/Manager
2. Also Works For: General Manager, F&B Managers, Chef
3. Other Positions Reporting To This Supervisor: Service Personnel
4. Directly Supervises: Servers, bus person, food runner as directed
5. Indirectly Supervises: Servers, bus person, food runner as directed
DIMENSIONS:
WORK EXPERIENCE: Prefer 2 years of service/waitstaff experience.
EDUCATION: High school diploma or equivalent.
CERTIFICATION/LICENSE: Food handlers card, STAR Service Certification and STAR Service Trainer Certification – Hospitality First, TABC Certification, and CPR Certification preferred
BUDGET CONTROL/RESPONSIBILITY: Control of labor & linen
SECURITY/CONFIDENTIALITY: Mid-level, club keys
TRAINING: STAR Service Certification/Hospitality First
PERFORMANCE STANDARDS: Ability to train and supervise.
WORKING CONDITIONS/ENVIRONMENT: High noise level, fast pace environment.
Job Type: Full-time
Pay: From $17.50 per hour
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Vision insurance
Physical Setting:
- Casual dining restaurant
- Fast casual restaurant
- Fine dining restaurant
Education:
- High school or equivalent (Preferred)
Experience:
- Banquet Captain: 2 years (Required)
Shift availability:
- Night Shift (Required)
- Day Shift (Required)
Work Location: In person
