Banquet Captain - Carlsbad, United States - Omni Hotels & Resorts

Omni Hotels & Resorts
Omni Hotels & Resorts
Verified Company
Carlsbad, United States

1 month ago

Mark Lane

Posted by:

Mark Lane

beBee recruiter
Description

Location:


La Costa Resort and Spa


Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine.

Omni La Costa's acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights.

Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival.


Omni La Costa associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service.

We embody a culture of respect, gratitude and empowerment day in and day out.

If you are a friendly, motivated person, with a passion to serve others, Omni La Costa may be your perfect match.


Job Description:


The Banquet Captain is responsible for coordinating and supervising all aspects of banquet food function operations, while maintaining a profitable operation and high quality products and service levels.

He/She is expected to market ideas to promote business; reduce employee turnover.


Responsibilities:


  • Approach all encounters with guest and employees in an attentive, friendly, courteous and serviceoriented manner.(Use 5 star standards of conduct)
  • Maintain regular attendance in compliance with Resort standards, as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
  • Comply at all times with Omni La Costa Resort and Spa standards and regulation to encourage safe and efficient hotel operations.
  • Oversee all aspects of the daily operations of food function operations
  • Supervise banquet staff.
  • Respond to guest complaints in a timely manner.
  • Work with other F&B mangers and keep them informed of issues as they arise.
  • Ensure preparation of required reports, including (but not limited to) Captain Reports, Consumptions, Banquet Checks Log, Inventory, etc.
  • Monitor quality of service in banquets.
  • Be visible on the floor and assist staff as needed during busy periods.
  • Organize and conduct daily premeals in a timely manner.
  • Ensure the training of employees on SOP's and technical job tasks.
  • Ensure compliance with core liquor, beer and wine lists.
  • Supervise proper tabulation of all banquet checks(Delphi, Springer Miller, Distribution, Log), and ensure that all checks are presented to guests for signature
  • Ensure safety, sanitation, and cleanliness of service areas.
  • Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
  • Maintain a warm and friendly demeanor at all times.
  • Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees,
  • Keep immediate management fully informed of all problems or matters requiring his/her attention
  • Assist in coordinating and monitoring all phases of Loss Prevention.
  • Prepare and submit required reports in a timely manner.
  • Ensure compliance with all local liquor laws and health and sanitation regulations.
  • Ensure compliance with SOP's.
  • Ensure compliance with requisition procedures.
  • Be involved in and/or conduct departmental and hotel training (Tips, Customer Service), etc.
  • Coordinate all banquet related food and beverage requirements with the appropriate departments.
  • Keep kitchen informed of accurate counts for plating.
  • Review menu/service with catering managers and banquet chef.
  • Maintain up to date details on banquet functions and communicate to staff.
  • Conduct ongoing training of hourly employees to maintain standards of service.
  • Make personal contact with guests and assist them with any requests.
  • Bring to the attention of the Director of Banquets all materials and equipment that require ordering or need to be replaced.
  • Complete tip reporting.
  • Supervise the work of banquet staff and observe the performance of service levels.(utilizing Disciplinary Action forms, Captains Reports, etc.)
  • Obtain accurate count after guests are seated for plating and preparation of guest check.
  • Ensure the cleanliness and organization office, work aisles and storage areas.
  • Control and maintain all service equipment and report as necessary.
  • Attend meetings/training as required by management.
  • Perform and other duties as requested from management.


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the associate in this position.

Other duties will be assigned.


Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities
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