Banquet Captain - The Hotel at Auburn University

POSITION PURPOSE:

To manage and direct servers during set-up, service and clean up of the various banquet functions.

EXAMPLES OF DUTIES:

ESSENTIAL FUNCTIONS:

Responsible for guest service provided by the servers in banquet functions.

Responsible for banquet liquor inventory and issuance to bartenders.

Responsible for presenting banquet checks to guest and receiving payment for the banquet function.

Responsible for staffing of banquet functions.

Responsible for cash used on cash banquet bars.

Responsible for setup, service and clean up of banquet functions.

OTHER:

Regular attendance in conformance with the standards, which may be established by Richfield from time to time, is essential to the successful performance of this position. Employees 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, employees may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all employees are required to fully comply with Richfield's rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be suject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

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 supervisor based upon the particular requirements of the hotel.

Attend meetings such as menu meetings.

Orders supplies and linens for functions from Purchasing and Housekeeping departments. Separates, posts and distributes event order sheets.

Assist servers and captains with the execution of events according to the event order and Richfield's quality standards.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.

Knowledge of the appropriate table settings and serviceware.

Knowledge of all applicable federal, state and local health and safety regulations.

Comprehensive knowledge of the English language in order to read event orders and effectively communicate with guests and employees.

Basic mathematical skills.

Ability to grasp, lift, carry or transport up to 40 pounds.

Ability to operate various food and beverage equipment present at a function.

Ability to set realistic goals and standards.

QUALIFICATION STANDARDS

WORKING ENVIRONMENT/PHYSICAL ACTIVITIES:

Inside with protection from weather but not necessarily changes in temperature.

Physical activities include walking, talking, seeing, hearing, pushing, pulling, balancing, stooping, crouching, kneeling, handling, fingering. Must be able to grasp and hold very small objects.

Ability to walk and stand for long periods of time.

Ability to lift and carry objects up to 25 pounds.

Ability to work in a very fast paced environment with considerable noise and interruptions.

Must be able to change activity frequently.

EXPERIENCE:

Two years of banquet captain or food and beverage supervisory experience necessary.

LICENSES OR CERTIFICATES:

Ability to obtain any government required licenses or certificates. CPR training required. First aid training preferred.

GROOMING:

All employees must maintain a neat, clean and well groomed appearance (specific standards available).

OTHER:

Additional language ability preferred.