Banquet Captain
Red Lion Hotels 157 reviews - Eureka, CA

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Considerable knowledge of all facets of banquet department, i.e. set-up, tear-down, serving, and paper work.
  • Considerable knowledge of all facets of banquet department, i.e. set-up, tear-down, serving, and paper work.
  • Ability to multi-task, follow through and re-prioritize well to meet deadlines.
  • Ability to communicate and develop an effective working relationship with fellow associates, managers, outside representatives, agencies, and Red Lion guests.
  • Ability to deal professionally, courteously and tactfully with the public and coworkers.
  • Ability to read, write and communicate effectively with others.
  • What Licenses or Certificates are required?
    • Food Handler Card

    What are the essential functions?
    • Insure function is set-up according to specifications of function sheet and Banquet Department standards.
    • Coordinate banquet set-ups and break-downs insuring all requested equipment and supplies are placed in the proper rooms and returned to storage after use.
    • Confer with guests or contact person to confirm the functions ‘daily events are as scheduled.
    • Maintain general cleanliness and maintenance in all areas of the Banquet department.
    • Observe personnel and function to insure smooth and efficient operations.
    • Complete all bills from the functions and the necessary day-end paper work.
    • A passion for service; responsible for delivering personalized, above and beyond service to all customers
    What about the physical aspect of the job?
    • Standing/walking: Constantly. Walking approximately 3 miles on tile, cement and carpeted surfaces.
    • Crouching: Constantly. If cleaning guest rooms, lifting supplies and cleaning windows, Kitchen, Front Office, throughout the hotel.
    • Kneeling/crawling: Constantly. Completing my job throughout the hotel, if cleaning guest rooms, under beds, while cleaning bathrooms, if getting supplies, working in the kitchen, around the front office.
    • Stooping: Constantly. Throughout the hotel in all aspects of keeping the hotel clean and up to standards - if cleaning guest rooms, kitchen, open spaces, lifting supplies and cleaning windows.
    • Twisting: Constantly. Throughout the hotel.
    • Reaching (overhead/extension): Occasionally. When cleaning high places reaching for supplies needed to perform my job.
    • Handling / Grasping: Constantly. Handling cleaning supplies and equipment and documents.
    • Fingering/ feeling: Constantly.
    • Pushing/Pulling: Average weight 60 lbs frequently, Maximum weight 100 lbs frequently
    • Lifting/carrying: Average weight 10 lbs occasionally, Maximum weight 20 lbs occasionally

    About this company
    157 reviews
    RLHC is a hospitality company primarily engaged in the franchising, management and ownership of upscale, midscale and economy hotels under...