Employment Type : Full-Time
Position Information
Location: Marriott Richmond
Summary:
This is a highly visible and key supervisory role responsible for assisting the Banquet Manager in the successful ownership and operational execution of Banquet and Meeting functions and duties. The Banquet Captain serves as an unofficial hourly paid assistant manager to the Banquet Manager.
Responsibilities:
To take complete ownership and accountability of an event from the planning and preparation phases, through to the successful execution and tear down of the event and on to the post-con stages.
To take an ownership, “stewardship” position within the department and hotel to ensure operational excellence.
To know, comply with, and enforce all hotel and departmental standards, policies and procedures.
To assist in the writing of additional standards, policies and procedures for the department.
To keep the entire department clean & organized at all times.
To promote and support effective departmental and hotel communication through the use of phones, voice-mail, radios, copiers, written correspondence and verbal communication.
To promote, and maintain effective, confidential, secure record keeping, as well as associate and guest info.
Maintain complete knowledge of proper forecasting and scheduling as well as complete, accurate and timely payroll procedures.
Maintain complete working knowledge of : CI and accounts receivable systems and procedures; scheduled in-house group names and information; order of service and traffic flow in an event area; correct use and maintenance of equipment; all departmental standards and service procedures; prices of specified selections of cash functions.
Prepare consumption forms in advance for all necessary event orders to ensure accurate billing.
Attends, participates or leads all meetings as prescribed by the Banquet Manager.
Maintains accurate, up to date information on the Event Orders.
Assist in the completion of “BEO Packets”, time change notification of staff, making of all necessary copies and posting all necessary sheets or communications.
Assists in the copying, posting and distributing of “Dailies.”
Maintains complete and accurate information in the accordion file according to standards.
Ensure all buffet and product signs are created for all events.
Delegates specific primary duties and side duties to respective staff members and follows up with coaching, praise or guidance.
Stays abreast of current trends in order to provide the most up to date products and services.
Other information:
SKILLS
Minimum of 19 years of age to serve alcoholic beverages
Knowledge of various food-service styles (plated, buffet, French, Russian, Table-Side, Butler Service)
Solid Microsoft Office applications, administrative, math, accounting, and supervisory skills required. Previous supervisory experience preferred.
Ability to satisfactorily communicate in English with Guests, Management, Staff and co-workers to their understanding
Ability to provide legible, written communication
Knowledge of effective office organizational practices
Ability to maintain strict confidentiality
EDUCATION/EXPERIENCE
Previous Service/leadership experience needed
3 or more years of previous banquet experience, preferably in a four-diamond property.