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Last updated: 2019-10-23
Valid to: 2019-11-09
Job Role:
Pilot, Captain / Commander
United States
Job description
Job Summary .

To serve food in a friendly, professional and efficient manner to our banquet clients, thereby enhancing their experience.In addition, to support the Shared Values of the Hotel.

? To supervise, counsel and assist our banquet wait staff on all breakfasts, lunches and dinner functions.

? To work closely with our kitchen staff and assist them in adhering to the highest standards of food quality and presentation.

? Observes guests to fulfill any additional request and to perceive when meal has been completed.

? Maintain the highest standard of sanitation and cleanliness.

? To be in charge of setup, service and breakdown of all silver, china, glassware, food, beverage and return such to the appropriate area.Responsible for dishwashing responsibilities as required.

? To follow through with any additional requests/duties assigned by immediate supervisor, including the signing of all Banquet receipts and inputting into the point of sale system.

Requirement .
  • Requires mathematical development sufficient to be able to: Add, subtract, multiply, and divide all units of measure. Inputting correct billing information into the point of sale system.
  • Ability to read, write, and communicate effectively in English language , to understand internal documents, reports, and to interact effectively with guests and associates.
  • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
  • Must be able to learn all operational aspects of Delphi and Micros point of sale systems.
  • Must be able to lift a maximum of 50 lbs. with frequent lifting and/or carrying of objects weighing up to 10 lbs.Requires walking and/or standing to a significant degree.Requires considerable repetitive motion of hands and wrists as relating to lifting, carrying and serving clients.
  • Most work is done inside with protection from weather but not necessarily from temperature changes. May require some time in walk in refrigerators and freezers as relating to the preparation of certain menu items.Some work will be performed outside and exposed to varying temperature changes.
  • Regular attendance in conformance with the standards, which may be established by Langham from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
  • Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.Incumbents must also be willing to train and learn all supervisory aspects of food and beverage operations.Associates will be required to cover shifts as a restaurant supervisor due to fluctuating hotel needs.
  • Upon employment, all employees are required to fully support with the Hotel's Shared Values for the safe and efficient operation of hotel facilities. Employees who violate the Hotel Shared Values will be subject to disciplinary action, up to and including termination of employment.
  • Any combination of education and experience equivalent to grade school or any other combination of education training or experience that provides the required knowledge, skills, and abilities.
  • Two years server experience. Must have prior experience in supervising wait staff, training and disciplining.
  • Ability to obtain any government required licenses or certificates. CPR Certification and/or First Aid training preferred.
  • TIPS Training
  • Terms of employment . Full time
    no requirements specified