Banquet Captain - Santa Barbara, United States - Rosewood Hotel Group

Description

Job Title Banquet Captain Education High School Location Rosewood Miramar Beach Montecito - Santa Barbara, CA US (Primary)

Compensation Currency USD Job Description **Begin Your Rosewood Journey**

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

**Rosewood Miramar Beach** is looking for a **Banquet Captain** to join our **Event and Banquets Team**

**Overview**

The Banquet Captain is responsible for superviseng, training, and inspecting the performance of assigned Banquet Associates, ensuring that all procedures are completed to the hotel's standards. Assist where necessary to ensure optimum service to guests.

**Essential Duties and Responsibilities**

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

Ensure that standards are maintained at a superior level on a daily basis.

Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the event.

Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.

Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.

Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

Maintain complete knowledge of VIPs as determined by Hotel & Residents.

Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

Maintain complete knowledge of P.O.S. and manual systems.

Maintain complete knowledge of service requirements for assigned function:

+ Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.

+ Particular characteristics/description of wines/champagne ordered.

+ Prices for specified bar selections on cash bars.

+ Station assignment and table set-up.

+ Group name, type of function and expected attendance.

+ Scheduled hours of service.

+ Special requests/arrangements.

+ Order of service, traffic flow in room.

+ V.I.P.'s.

Communicate additional meal requirements and special requests to the kitchen.

Clear each course following procedures laid down in departmental manual.

Set up and check all equipment needed for table side service

Prepare all Table Side dishes and drinks

Check storage areas for proper supplies, organization and cleanliness.

Legibly document orders when system is down and distribute food orders to kitchen.

Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards.

Open and serve wine/champagne bottles in accordance with departmental standards.

Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.

Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

Maintain positive guest relations at all times.

Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

Handle guest complaints following the six-step procedure and ensuring guest satisfaction.

Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.

Complete requisition for additional supplies needed and submit to Manager.

Instruct designated personnel to rectify any cleanliness/organization deficiencies.

Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.

Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.

Ensure agreement of delivery times, amounts and special arrangements.

Communicate service needs throughout the function.

Prepare station assignments for Banquet Servers according to group requirements and hotel standards.

Ensure that assigned associates have reported to work; document any late or absent employees.

Coordinate breaks for assigned associates.

Assign stations and side-work to Servers in accordance with departmental procedures.

Communicate additions or changes to the assignments as they arise throughout the shift.

Identify situations, which compromise the department's standards and delegate these tasks.

Conduct pre-meal meeting with Servers and review all information pertinent to set-up and service of group.

Inspect grooming and attire of associates; rectify any deficiencies.

Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.

Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.

Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems.

Ensure replenishment of items as specified on event orders and requested by group contact.

Set out name cards, escort cards in accordance with group requirements and departmental standards.

Organize head table assembly and assist in group's entrance into the function area.

Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.

Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.

Direct Servers on timing of service throughout function.

Communicate additional meal requirements and special requests to the kitchen.

Constantly monitor associates performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

Assist Banquet Associates with their job functions to ensure optimum service to guests.

Observe guest reactions and confer frequently with service associates to ensure guest satisfaction.

Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

Promote positive guest relations at all times.

Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.

Total all charges for the group function, prepare check and present to group contact for payment.

Adhere to all cashiering procedures/policies.

Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all banquet supplies are returned to designated storage areas.

Direct the final breakdown of function room and clean up. Ensure all department standards are met.

Ensure all closing duties for associates are completed before associates signing out.

Conduct training of associates as assigned.

Provide feedback on associates performance to manager.

Report disciplinary problems to manager and participate in the counseling of employees.

Foster and promote a cooperative working climate, maximizing productivity and employees morale.

Respond to all pages by beeper promptly.

Complete work orders for maintena