Banquet Captain - The Medallion Club

CENTURY GOLF PARTNERS MANAGEMENT

Banquet Captain

Position Description

POSITION SUMMARY

The purpose of this position is to interact with our members and guests and ensure they have a great experience when dining at the facility. Banquet Captains are responsible for positive guest interactions while serving guests in a friendly and efficient manner. At all times, servers are expected to be attentive to our guest needs and making them feel welcome, comfortable, important and relaxed. Servers are expected to have some basic cooking knowledge.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

High school diploma required (Specialty/Technical Training preferred) and 2-3 years experience in the service industry, preferably in a catering/banquet environment, or equivalent combination of education and experience. Experience in a fast-paced, food service environment required

Ability to communicate effectively with members, guests, co-workers and management

Strong customer service skills and the ability to resolve customer issues or complaints

Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law

Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently

Demonstrate an understanding of food, food ingredients, food preparation methods, proper food storage, sanitation requirements and basic bar terminology.

Ability to operate the following: coffee machine, toaster, oven, grill, hot box, soda dispenser, ice maker, blender, dish washer, ice cream dispenser, CO2 tanks, beer taps, and related equipment.

Basic math skills, able to read, write and communicate effectively.

Food Handler Certification and Alcohol Server Certification

Must speak English fluently and be able to write in basic English.

ESSENTIAL RESPONSIBILITIES

Position responsibilities include, but may not be limited to the following:

Execute banquet and tournament events according to Banquet Event Order and Director of Catering's specifications by overseeing service staff preparation; confirming that all service staff are in proper uniform, presenting a clean and professional image; and communicating floor plans; ensuring room preparation (setup of tables, chairs, linens, table settings, glassware, etc.) including clean and stocked bathrooms throughout the event; communicating with kitchen staff regarding catering contract information, menus and food preparation

PHYSICAL AND MENTAL DEMANDS

Ability to speak and hear

Close and distance vision

Frequent walking with some standing and bending at times

Will walk for long periods of time, possibly extended distances

Frequently lifts/carries up to 25 lbs

Occasionally lifts/carries up to 50 lbs

Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Able to reach hands and arms in any direction and kneel and stoop repeatedly

TYPICAL WORKING CONDITIONS

May be indoor or outdoor setting depending on outlet

Varied weather conditions are expected

Varying schedule to include evenings, holidays and extended hours as business dictates

SPECIAL EQUIPMENT

Sales Register or POS Terminal, Credit Card Machine