Banquet Captain / Supervisor (Part-Time)

Reports to: Banquet and Catering Manager

Direct Reports: Banquet Servers, Banquet Porters

Position Purpose:

Coordinates and supervises the activities of the banquet servers and porters to ensure quality set up and guest service at banquet functions in accordance with Sheraton standards.

Authority

Day-to-Day Operations:

Hold pre-function briefings to review function expectations

Inspect and ensure that the banquet rooms are fully equipped and set up as per company standards and BEO details, including technological and AV requirements as needed

Ensure the banquet service team has completed all assigned pre-service responsibilities

Assure adequate materials and supplies are available and stored appropriately

Greet event contact by name and offer assistance with any guest or special set up needs

Ensure service team serves all courses in the proper sequence, in a prompt manner and in accordance with service procedures

Ensure all soiled wares are cleaned properly from the right side of the guest, using the right hand and stacking onto the left, promptly when guests are finished

Report room deficiencies and prepare maintenance requests

Close banquet bar

Prepare and post function invoices

Act as a liaison between Banquets, Kitchen, Stewarding and all other Departments ensuring the success of all client events

Prepare service logs and report any operational or staff challenges to Management for follow-up

Inspect all rooms

Any other duties that management deems necessary for the successful operation of the banquet department

Our People

Health and Safety: **(Changes depending on role ? HR to make changes)

Under the OHSA, Managers are required to ensure that:

Employees work in the manner and with the protective devices, measure and procedures required.

Employees use or wear the equipment, PPE or clothing required by the hotel.

Employees are advised of the existence of any potential or actual danger to their well being of which the supervisor is aware.

Where prescribed, employees are provided with written instructions as to the measures and procedures to be taken for their protection.

Every reasonable precaution is taken for the protection of the employee and guest.

On a daily basis, Managers are to reinforce and demonstrate a positive ?Health & Safety? attitude and working climate. All safety rules and procedures must be upheld and enforced up to and including disciplinary action by the Manager or commending employees for exemplary health and safety practices. Managers are expected to report, investigate and properly document all incidents and injuries to employees and guests, as well as any property damage or loss of process as a result of the incident.

Physical Demands for this position: **(these will vary depending on position ? please specify for role)

Banquet captain spend a majority of their work hours on their feet. They must be in fairly good physical condition and able to stand and walk for extended periods of time to succeed as a banquet captain without physical discomfort. A banquet captain will also be required to lift heavy trays or to move items of furniture. The ability to lift a minimum of 20 lbs. or more may be required by many employers.

Other Key Skills:

Passionate about customer care.

Excellent interpersonal and communication skills (written and verbal).

Enthusiasm and infectious energy.

Attention to detail.

Consistently high standards.

Winning mindset.

Superior Leadership and communication skills.

Computer / Technology skills.

Team player.

Ability to multi-task and prioritize competing demands.

Life enthusiast.

Supervisory Responsibility:

Number of subordinates directly supervised: up to 20Experience and Requirements:

Excellent interpersonal skills

Excellent communication skills

Must be able to use sound judgment and tact in handling guest request

Must have strong customer service skills

Ability to sh