Basic Function: Responsible for supervising and directing service staff in facilitation of service to the guest in an exemplary, expedient and professional manner; exceeding their expectations and anticipating their needs. Work as an extension of management to develop and motivate the banquet service staff to higher standards of service, teamwork and efficiency

Work Performed:

1. Check schedule to ensure adequate staffing levels to maintain established service standards for all events
2. Read and thoroughly understand all aspects of function B.E.O.s, including contact name, location, starting time and menu
3. Review specific needs and requirements of room sets, buffet layouts, table linen, decor, etc. with Banquet Manager or Director or Manager of Catering and Conference Services to ensure fulfillment of guest needs and expectations
4. Organize work and oversee and assist with set-up, service and breakdown of all functions
5. Ensure that function is fully set 30 minutes prior to indicated starting time
6. Maintain and facilitate open lines of communication between staff and other captains, banquet chef and management
7. Submit requisitions for specific equipment required for particular functions
8. Interact with meeting planner and guests to ensure service and quality satisfaction and adjust accordingly
9. Maintain lines of communication with the kitchen regarding timing, customer counts and any food changes or last minute requests
10. Check with Banquet Chef regarding food prep and special instructions
11. Meet with Banquet Manager for function briefing
12. Assemble staff and review BEO details prior to event
13. Organize work and assign duties to bartenders, servers and house person
14. Ensure that all sets needed for upcoming functions are set on time.
15. Prepare and present all banquet invoices for signature and post all invoices
16. Ensure that all banquet rooms/areas are clean, locked and secure at end of shift
17. Attend pre-con meetings in absence of Banquet Manager
18. Ensure safety in service and function areas
19. Act as an ambassador of Enchantment by speaking positively of the Resort at all times
20. Foster a work environment of teamwork and mutual service by assisting co-workers and other departments as necessary to ensure guest satisfaction
21. Other duties as assigned

Supervision Exercised: Banquet Bartenders, Banquet House Person, Banquet Servers and Lead Server

Supervision Received: Banquet Manager

Responsibility & Authority:

1. Responsible for fulfilling all banquet event order contracts as detailed by the Director and Manager of Catering & Conference Services and assigned by the Banquet Manager
2. Security, organization and restocking of all banquet liquor and supervises banquet bartenders
3. Ensure all assigned areas are maintained and serviced to high level standards
4. Follow safety-first policy in work areas and observe all safety procedures during the execution of assigned duties
5. Supervise banquet staff with banquet operations

Minimum Requirements:

High school diploma or equivalent. Must work well with or without direct supervision. Prior banquet or supervisory experience required. Must be able to interpret and follow directions related to BEOs (Banquet Event Orders). Must be neat and well groomed at all times. Needs to be flexible, self motivated, positive and have a professional attitude towards guests, co-worker and management. Must maintain current food handlers certification. Prior supervisory skills desired. English skills necessary to communicate with guests. Computer skills helpful. Must be organized and detail oriented

Physical Requirements:

Lifting & Carrying up to 45 lbs.

50% walking, lifting and bending

50% Standing

Hearing and Manual Dexterity

Distance vision 1-3 feet

Ability to work in all types of weather conditions

Ability to drive golf cart on occasion as necessary

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