Banquet Captain - Spire Hospitality LLC

Responsibilities and Duties:
• Assigns servers to go to the kitchen after each meal to pick up equipment, food and beverage and make sure it is properly stored.
• Keeps work area clean and in an orderly condition for next shift’s banquet captain.
• Make sure that there is enough banquet wait staff scheduled.
• Prepares departmental reports for management.
• Provides supervision to banquet staff and verifies their arrival times and relief periods.
• Carves and disjoints meats; makes special dishes in guests’ presence (table-side service).
• Ensures that a banquet wait server is nearby to take care of each guest and is on the alert at all times to see that the guests are given every attention.
• Works closely with kitchen personnel to coordinate cooking, food presentation and delivery times for each function.
• At the beginning of each shift, reviews the menu book to be aware of all functions scheduled for that day.
• Must be in proper, clean uniform and wearing a nametag at all times.
• Handles all hotel equipment carefully.
• Performs job duties in a safe manner to minimize the probability of accidents.
• Maintains a friendly, courteous manner with fellow employees and hotel guests at all times.
• Adheres to, is knowledgeable of, and complies with, all departmental rules, side work assignments, and departmental procedures.
• Reports any occurrences of an unusual or critical nature to his/her supervisor
• Performs other duties as assigned
Specific Job Knowledge and Skills:
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.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of the appropriate table settings and service-ware.

• Basic knowledge of the English language sufficient to understand inquiries from customers and
communicate simple instructions.
• Ability to comprehend and apply written product-labeling instructions to enable the safe
application of products and processes within the hotel.
• Ability to remember, recite and promote the variety of menu items.
• Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the
shift.
• Ability to operate beverage equipment, e.g., coffee maker.
Other Expectations:
• Regular attendance in conformance with the standards, which may be established from time to time,
is essential to the successful performance of this position.
• 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. This includes nights, weekends and/or holidays.
• All employees must maintain a neat, clean and well-groomed appearance (specific standards
available).
• Employee is always required to take on the responsibility and wear appropriate Personal
Protective Equipment (PPE) as determined by position and duties.
• Complies with health and safety rules, regulations and procedures to maintain a safe environment.

Working Conditions:
Physical Demands:
The physical demands and work environment characteristics described here are representative of those
that must be met by an employee to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.

Environmental Conditions:
Inside: Protection from weather conditions but not necessarily from temperature changes. A job
is considered “inside” if the worker spends approximately 75 percent or more of the time inside.

Qualifications:
Education:
Any combination of education and experience equivalent to graduation from high school or any
other combination of education, training or experience that provides the required knowledge of
skills and abilities.
Experience:
Prior hospitality experience preferred. Supervisory experience in hotel industry. Previous hotel
experience in banquet department preferably in hotels.
Licenses or certificates:
Ability to obtain any government required licenses or certificates.
Grooming:
All employees must maintain a neat, clean and well-groomed appearance (specific standards
available).
Other:
Additional language ability preferred.