BANQUET CAPTAIN
Reports to: Director of Operations, position is non-exempt
WHO YOU ARE
You’ve been called a juggler, a plate-spinner of sorts, both figuratively and sometimes literally. You are an individual who prides themselves on delivering, bringing the vision to life in a way no one else could; driven to provide an unmatched experience for guests and associates alike. You enjoy and excel in the high-pressure environment to execute what is needed in exceeding our guest’s expectations and demonstrating the Aparium difference. You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration. You are highly organized and can plan multiple activities and meet deadlines, all while maintaining a positive and professional demeanor.
THE ROLE
The Banquet Captain reports directly to the Director of Food & Beverage. It is critical the person in this position is tactical and strategic; if you only prefer to “see the forest” and not “plant the trees,” then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired.
As the Banquet Captain, you will assist in leading the Banquets Team under the direction of the Director of Food & Beverage to execute the group and social events hosted at our property. The Banquet Captain wears many different hats throughout the day – leading by example while spending the much of your day engaging with your associates and clients before, during, and after events. We encourage our leaders to inspire and challenge each other to be their best. A large degree of self-motivation is needed to drive your department, while collaborating with the Sales team to bring the clients’ vision to fruition. The Banquet Captain will maintain and execute the Standards of Service for Food and Beverage events, assuring success for the guest experience.
Must be able to work evenings and weekends. Base rate is $12 per hour, with a substantial portion of compensation coming from the event service charge pool.
WHAT YOU WILL DO
- Supervises the Events Team at all stages of a function from set-up to breakdown.
- Checks all room sets prior to each event. Meet with the Chef to confirm quantities of food items and timing of food leaving the kitchen. Check all china, glassware, silverware, and linen items needed for the event.
- Checks inventory needs for all upcoming events.
- Assists in setting event rooms before functions and assists with break down post event.
- Offers guests an enjoyable, expertly served beverage/dining experience conforming to guidelines of excellence for quality, professionalism, and friendliness.
- Serves and clears food and beverage items in an unobtrusive and professional manner.
- Familiar with the menus, including preparation, ingredients, and description.
- Familiar with the wine list and in wine and beverage service including stemware used.
- Installs buffets and brunch tables as well as set-up of food items and displays.
- Maintains and retrieves all food items from the kitchen and attractively and safely transports them to an outlet.
- Close out banquet billing and tip reports.
- Produce Captain’s reports and send to BEO distribution list.
- Assist with the setting up and breaking down of AV equipment.
- Ensure staff has completed their opening and closing checklists.
- Always conducts oneself in a professional manner to reflect the hotel high standards.
- Uphold and model the company’s principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality.
HOW YOU WILL LEAD
- Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
- Collaborate effectively with all hotel departments including Sales, Culinary, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
- Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
- Be a subject matter expert in Banquet and Events techniques, as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
- Demonstrates business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skillset
- Able to work alone without direct supervision
- Demonstrate high degree of drive and determination
- Constantly recommend service and product improvement to better the operation
- Always keep the work area clean and tidy
- Attend all required meetings
- Follow and enforce proper uniform standards
- Properly handle and report associate and guest accidents
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
- Assist with responsibilities and duties in other departments and as assigned by management
WHAT YOU WILL NEED
- Excellent reading, writing and oral proficiency in the English language
- 1 year supervisor experience
- 2 years minimum of food and beverage experience
- Great wine and food knowledge
- Passion for Events and guest services
- Must be proficient in Word, Excel and other applicable computer systems.
- Thorough understanding of excellent service, labor control, and maintenance
- Ability to obtain and/or maintain Server certification within 30-days of hire
- Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service.
- Expert knowledge of wines and spirits
- Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays
- Fluency in English both verbally and non-verbally
- Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs.
- Must be able to work in extreme temperatures like freezers (-10* F) and kitchens (+110* F), possible for one hour or more
WHO WE ARE
Hotels done differently. It’s not just a slogan it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve.
Soulful, sophisticated, and avant-garde, the Jasper Hotel serves as Fargo’s social hub for cultured locals and modern travelers looking to connect, discover and indulge, the intersection of luxury and community. Redefining hotel luxury in North Dakota, this new build has 6,000 square feet of flexible space, 125 rooms and features Rosewild Restaurant, a signature lobby lounge, and a café.
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.
