Hotel Banquet Captain | Job Descriptions | CookingDistrict.com
Job Descriptions

Hotel Banquet Captain

Department
Reports to
Assistant Manager
Constituents
  • Guests
  • Employees
  • Associate team
  • Management team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of revenue and profit goals for catering operation
  • Achievement of employee satisfaction and retention goals
  • Achievement of the hotel’s financial goals
Areas of Responsibility
  • To develop and implement business strategies for rood and beverage operations that are aligned with the company’s overall mission, vision values and strategies
  • Monitor status regularly and adjust strategies as appropriate
  • Develop annual budget in conjunction with the controller and general manager
  • Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
  • Deliver the company experience for guests and employees
  • Communicate and reinforce the service vision for the hotel to supervisors and employees
  • Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective
  • Recruit and select employees needed to provide the company experience
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience
  • Provide employees with the tools and environment they need to deliver the company experience
  • Develop and implement strategies and practices that support employee engagement
  • Create the company experience for guests at banquet functions
  • Coordinate the set-up of each function by verifying desired services and menu in advance with catering and sales
  • Synchronize the timing of the function by verifying details with executive chef
  • Confirm details of function with client contact; asks for last-minute changes
  • Direct the set-up of the function; ensures that all equipment works
  • Schedule employees in accordance with the staffing requirements of each function; communicates details of function to employees
  • Manage food and beverage service provided during banquets and meetings
  • Inspect banquet rooms on an ongoing basis and take appropriate steps to ensure facilities meet or exceed company standards at all times
  • Manage the operation of the banquet services department
  • Maintain inventory of banquet equipment and supplies
  • Prepare budget; monitor actual versus budgeted expenses and take corrective
  • action as appropriate
  • Maintain supply of audio visual equipment (or source for renting equipment)
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and company.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact to provide mutual benefit.
  • Take responsibility: Demonstrate personal ownership of tasks, and follow through to get the required results.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain the needs of both the customer and the company.
  • Improve continuously: Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Think critically: Take a well-ordered, logical approach to: identifying business, market, or cross-functional issues; analyzing problems; organizing work; and planning action.
Key Skills and Requirements
  • Performance Management, Supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task, and preparing to overcome expected difficulties.
  • Two or more years experience managing service staff in an upscale hotel atmosphere.
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Hotel Banquet Captain.doc