Banquet Captain

The Salamander Hotels & Resorts family embraces Sheila C. Johnson's passion for providing her guests with luxurious and relaxing escapes.

Supervise and coordinate activities of kitchen and dining room workers with-in banquet functions. Ensure that all aspects of events are set and run in accordance to the Banquet Event Orders and Client specifications. Adhere and follow F&B culture and vision in accordance to F&B core values. Ensure food and beverage cost is within budgeted number for the respectful area.

* Check all room sets prior to each event. * Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen. * Check all china, glassware, silverware, and linen items needed for the event. * Inform staff of specific needs for buffets and receptions. * Check staffing needs for upcoming events. * Check inventory needs for all upcoming events. * Conduct pre-function meetings to ensure personal hygiene and appearance standards of staff are met. * Allocate stations and partners for staff. * Review banquet event orders. * Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes. * Be aware of all upcoming groups and major conventions over upcoming 90 days. * Review assigned work functions for the entire day and the next week. * Read all assigned banquet menus and ask if specific items are unclear. * Complete all daily administrative tasks. * Select several tables at random during the function to evaluate food and service. * Ensure that food is served at the appropriate temperature In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: * Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use. * Inform Chef of head count as soon after seating as possible. * Recommend proper maintenance and repair to the Director, Engineering and ensure the proper housekeeping of all function space.

**Education/Experience** * Must be 18 years of age or older. * High School diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. * Previous banquet operations experience preferred. **Requirements** * Must be able to work a flexible schedule based on operational needs, including weekends and holidays. * Must be able to speak, read, write and understand the primary language(s) used in the workplace. * Must be able to read and write to facilitate the communication process. * Requires good communication skills, both verbal and written. * Must possess basic computational ability. * Must possess basic computer skills. **Work Environment** * Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors. * Must be able to change activity frequently and cope with interruptions. * Tasks are performed both indoors and outdoors. * Must be able to stand or walk for up to 5 hours per day. Length of time of these tasks may vary from day to day and task to task. * Must be able to regularly lift and/or move up to 10 lbs, frequently lift and/or move up to 25 lbs, and occasionally lift and/or move up to 50 lbs. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. * Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. * Vision occurs continuously with the most common visual functions being those of near vision and depth perception. * Requires manual dexterity to use and operate all necessary equipment. * Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.