F&B Banquet Captain

DEPARTMENT: Food & Beverage JOB TITLE: Banquet Captain REPORTS TO: Director of F&B & Manager JOB TYPE: Non-Exempt/ Hourly BASIC FUNCTION: Under general supervision, the Banquet Supervisor coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Under general supervision, coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order. • Work with Food and Beverage Managers, Private Events Managers, Club Events Managers, Banquet Chefs, and others to coordinate personnel requirements for private functions. • Meets, greets, seats, and thanks upon departure Club members and guests. • Supervise and direct banquet staff during all phases of a catered event. • Adhere to and enforces all policies and procedures as directed by MPCC, the Food and Beverage Director, and F&B Managers. • Coordinate food service between kitchen and banquet service staff. • Inspect all linens daily for proper appearance. • Assist with inventory of all banquet service ware, equipment, and supplies to meet required needs. • Prepare and review table diagrams, guest tables, and set-up needed for special functions. • Participate in or conduct pre-function meetings with servers to ensure smooth, efficient service; assigns server stations and coordinate the timing of courses. • Ensure that all banquet staff are well-groomed and in proper uniform. • Assist with training, supervising, scheduling, and evaluating banquet service staff. • Oversee the breakdown of the event, including clean-up activities and securing the facilities. • Offer a high level of service to members and guests, making their visits enjoyable. • execute tasks in such a way to ensure all aspects of the day are prepared for e.g. • * Checking reservations so tables are set up/reserved properly. • Reading event orders to prepare for the day’s functions as well as anticipating the setup for future functions. • Reading emails or texts which may communicate last-minute instructions, etc. • May serve as the club’s opening or closing manager. • Assist and communicate with other members of the management team daily. • Use time wisely and productively. Completed assigned tasks efficiently, properly, and on time. • Operate the POS system with a high level of accuracy and efficiency, making sure all items are rung up correctly and in a timely manner. • Follow proper cash handling procedures and act as “Cash Handler” when there is no bartender scheduled. • Assist the staff in executing their duties as necessary, e.g., running food, taking orders, delivering drinks, clearing, and resetting tables, and setting up & breakdown for functions as needed. • Keep abreast of all Club policies, procedures, promotions, and upcoming events. Communicate this to the staff. • Ensure the correct set-up, appearance, and cleanliness of dining areas. • Ensure that all side work is accomplished, and all cleaning of equipment and storage areas is completed according to schedule. • Serve as a liaison between the front of the house and kitchen staff. • Maintain hygienic food handling practices and cleanliness. • Assess staff levels based on anticipated guest counts and client needs and adjust appropriately. • Effectively “Coach and Counsel” staff as necessary. Seek direction from the appropriate F&B Manager as needed. • Ensure the safety of self, other staff, members, and guests during service by being aware of surroundings, following safety guidelines, attending all safety meetings, and reporting all potential safety hazards. • Submit all requests for policy changes or implementation of new procedures or promotions to the appropriate F&B Manager. • Report accidents and injuries of employees, members, or guests within 24 hours of occurrence by completing the appropriate report form and submitting it to human resources. • Report any deficiencies in the maintenance or proper functioning of equipment. • When acting as the closing Captain, is responsible for securing the Clubhouse at night, i.e., running end-of-day reports, locking the doors, setting the alarm, and locking the front gate. • Carries out any other duties as assigned. ADDITIONAL RESPONSIBILITIES: • Maintains a professional appearance. • Knowledge of and ability to perform required roles during emergency situations. • Must be available to work nights, holidays, and weekends as necessary. CANDIDATE QUALIFICATIONS: • This position requires reading, writing, and speaking fluently in English, reading, interpreting, and understanding drink recipes and abbreviated food tickets from the kitchen. • Must be able to do basic math. • Must have good eye and hand coordination; independently retain and carry out instructions in written or oral form; and communicate issues, results, and concerns. • Basic computer skills and knowledge are required. • Must have a high school diploma or equivalent GED (General Education Degree) • A manager “Blue” liquor card is required. • Must provide required documentation as needed to complete Federal and State forms for employment. • A TB clearance is required. • The ability to stay calm in stressful situations and to maintain composure when challenged is a necessity. • Must be able to remain impartial and treat all employees fairly and equally. • Must be able to communicate with staff in a way that asserts authority while treating all with dignity and respect. • Must possess the ability to self-manage; able to assess priorities and tasks to be done. • Are expected to be able to effectively communicate with a variety of personalities and temperaments. • One year of supervisory experience preferred. • At least two years working in the F & B Industry. MENTAL DEMANDS: • This position requires mindfulness for safety, planning and methodical execution, alertness, anticipation, cooperation, attention to detail, memory retention, common sense, self-evaluation, and correction. • The ability to stay calm in stressful situations and to maintain composure when challenged is a necessity. • Must be able to remain impartial and treat all employees fairly and equally. • Must be able to communicate with staff in a way that asserts authority while treating all with dignity and respect. • Must possess the ability to self-manage; able to assess priorities and tasks to be done. • Are expected to be able to effectively communicate with a variety of personalities and temperaments. PHYSICAL DEMANDS: • While performing this job, the employee is regularly required to stand, walk, talk, smell, and hear. • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull, or lift up to 50 pounds. • Continuous repetitive motions. WORK CONDITIONS: While performing the duties of this job, the employee may be exposed to cleaning chemicals, e.g., bleach, degreaser, and dish detergent. May work both indoors and outdoors.