Banquet Captain

JOB TITLE: Banquet Captain

DEPARTMENT: F&B

REPORTS TO: Banquet Manager; Director of Catering

FLSA: Non-Exempt

JOB SUMMARY: The purpose of the position of Banquet Captain is to oversee events (including weekend events), handle and delegate set-up and breakdown of function rooms and take care of the customer in a timely, courteous, efficient and customized manner. All functions are carried out to maintain an environment of teamwork.

JOB RESPONSIBILITIES:

• Oversee events

• Set-up and breakdown all function rooms.

• Act as the contact person for the Member/Guest.

• Hold pre-shift meeting reviewing BEO with staff.

• Coordinate customer experience with the kitchen (sous chef).

• Open bottled wine for customers.

• Bus and set tables, as needed.

• Perform buffet set up (if necessary) and breakdown.

• Communicate with support crew and management.

•Supervise banquet functions to ensure they run smoothly and efficiently.

• Ensure compliance with all departmental and company policies.

• Maintain complete knowledge of service requirements for functions

• Organize all assigned functions and complete preparation work in accordance with departmental standards

• Check storage areas for proper supplies, organization and cleanliness

• Complete requisition for additional supplies needed.

• Instruct designated employees to rectify any cleanliness deficiencies

• Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up. Rectify any deficiencies with respective departments

• Ensure that assigned employees have reported to work and report on any absent or tardy employees

• Coordinate breaks for assigned employees

• Assign stations and side work to Servers in accordance with departmental procedures

• Communicate additions or changes to the assignments as they arise throughout the shift

• Identify situations which compromise the department’s standards and delegate these tasks

•All other duties as assigned.

WORK ENVIRONMENT:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

• Push, pull or lift to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid, and noisy environments.

REQUIRED QUALIFICAITONS:

• Must be at least 18 years of age.

• John Creek Pouring Permit required.

• TIPS Certification. - will supply the application upon employment

• Experience in the food and beverage industry is preferred.

• Professional, displaying strong work ethics and working effectively as part of a team.

• Must be flexible in meeting the varying scheduling needs of the Club and may be required to work additional hours than scheduled, if necessary.

• Ability to fulfill assigned tasks quickly and efficiently.

• Calm, professional demeanor.

• Committed to providing a high level of service, to exceed the expectations of our members.

• Ability to correctly enter food/drink orders into computer order system.

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IMPORTANT: By submitting your resume online, you hereby authorize St Ives Country Club to contact, obtain, and verify the accuracy of the information contained in your application from all current and/or previous employers, references, and educational institutions. You also herby release from liability St Ives and its representatives for seeking, gathering, and using such information to make employment decisions and all other persons or organizations for providing such information.

You understand that any misrepresentation or material omission made by you on this application will be sufficient cause for cancellation of your application or immediate termination of employment if you are employed by St Ives whenever the misrepresentation or material omission is discovered.

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