To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION High school diploma or general education degree (GED) or equivalent and one to three months related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS Ability to clearly and precisely relay information on hotel and banquet capabilities to clients in both written and verbal form. Ability to read and understand event order forms, and to translate multiple forms into work schedules and appropriate inventory orders such as wine and linen. Ability to speak with clients and assess their needs.
MATHEMATICAL SKILLS Ability to add, subtract, multiply, divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute ration and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the colleague is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague frequently is required to stand, walk, and sit. The colleague is occasionally required to reach with hands and arms. The colleague must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate. The work environment is fast-paced and sometimes hectic. The Banquet Captain is required to direct the staff to quickly and efficiently change the banquet spaces from one setup to another while presenting a calm and professional manner to the client.
ALL APPLICANTS MAY SEND THEIR RESUME TO: firstname.lastname@example.org.
The Crowne Plaza SFO is currently seeking a Banquet Captain. ALL APPLICANTS MAY SEND THEIR RESUME TO: email@example.com.
Supervises and coordinates activities of kitchen and banquet room colleagues during banquets to ensure that food is served promptly and needs of the clients are met by performing the following duties. The following reflects managements definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time die to reasonable accommodation or other reasons.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Able to communicate well with clients and colleagues in a calm and professional manner. Able to create a team feeling between the banquet staff and the kitchen Acts as a primary contact with guest or event coordinator, greets client, ask for needs, able to inspire confidence in clients, relays information to banquet and kitchen staff regarding client needs. Ensures proper food items are delivered to appropriate rooms and on time Assign banquet staff to events according to their skill level. Assign specific duties required to prepare banquet rooms and to exceed expectations Have the ability to coordinate numerous events at the same time Must approve and finalize all banquet billings prior to sending to home office. Ensures any additional charges are recorded and changes to function sheets are transferred to billing sheets. Approves final numbers for which client is billed Able to coordinate with the banquet chef/kitchen regarding the timing of food preparation and service and to monitor food quality and presentation Has thorough knowledge knowledge of room capabilities and set-ups. Is familiar with basic audio visual equipment and ADA equipment and their operation Checks rooms for proper set-up according to specifications outlined on functions sheet including tables, linens, AV, special requests, etc. Makes last minute schedule changes when overtime is required Ensures set-ups are complete for following day with incurring overtime Certain closing duties are completed at the end of each shift including locking and securing rooms and equipment Coordinates with Director of Catering in absence of Banquet Manager regarding scheduling, ordering supplies, event changes, etc. Must make written reports of accidents for both guests and colleagues
Directly supervises 5 to 25 colleagues in the Banquet department. Carries out supervisory responsibilities in accordance with the companys policies and applicable laws. Responsibilities include planning, assigning, and directing work; appraising performance; rewarding colleagues, addressing complaints and resolving problems. Acts as supervisor in absence of immediate supervisor to ensure that colleagues follow guidelines and rules as outlined. Any colleague issues must be reported to the Banquet Manager or other management staff.