Banquet Captain

Qué va a hacer

Texto original en inglés, tal como se registró en el Departamento de Trabajo.

Banquet Captains will be responsible for leading and supervising banquet staff during events to ensure that service is executed according to Club standards, assisting the Events Director with event setup, including arranging seating, coordinating with the kitchen staff for timely food service, and ensuring all equipment is in place and functioning properly, including food service equipment such as chafing dishes, hot boxes, soup kettles, and serving utensils; dining and table setup elements like banquet tables and chairs, linens, tableware, centerpieces, and place cards; and event-related equipment including A/V systems, podiums, service trays, and dish carts, monitoring event progress, staying on-site after events to go through records of orders and services to identify any discrepancies or mistakes, working with the accounting or billing department to correct any errors and ensure all charges are accurate and processed correctly, ensuring that all event-related charges are entered correctly and reconciling any issues to prevent errors in the financial postings the following morning, maintaining detailed records of discrepancies and resolutions and providing feedback for continual improvement in event management and billing processes, conducting regular training sessions to ensure staff is familiar with event expectations, service protocols, and company standards, assigning tasks to banquet staff during events, overseeing inventory for banquet events, ensuring that all necessary items, such as linens, silverware, glassware, and decorations, are available and in good condition, and completing reports after each event, including detailed feedback on event performance, staffing, and service quality. May supervise up to twelve (12) Banquet Servers and Food Runners.
Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 8:00AM-3:00PM or 2:00PM-9:00PM. Shift hours may vary.
Please see attached job description for more information.

Requisitos

The Petitioner will consider for employment any person who possesses at least six (6) months of banquet supervisory experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club. Applicant must complete pre-employment background check and drug screening at employer's expense.

Beneficios y condiciones