Food & Beverage Banquet Captain

Job Description POSITION:                        Banquet Captain DEPARTMENT :               Catering / Concessions REPORTS TO:                  Food & Beverage Manager & Food & Beverage Supervisor FLSA STATUS:                Non-Exempt Part Time Hourly SUMMARY LEGENDS / ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Banquet Captain at the Shreveport convention Center / Municipal Auditorium in Shreveport, Louisiana.  Under the direction of the Director Food & Beverage and the Manager of Food & Beverage, the Part Time Banquet Captain member’s primary responsibilities include the following functions in accordance with Legends policies. ESSENTIAL DUTIES AND RESPONSIBILITIES Must be able to communicate effectively, both verbal and written, in English Reports to work in proper uniform according to the scheduled time. Follows instructions for each event as given by the Manager and Supervisor of Food & Beverage Must be able to make quick and accurate decisions Consults with Food Service Manager regarding serving arrangements and additional employees and equipment required Supervises and trains all food & beverage servers, cashiers, and temp labor, also serves food and beverage when needed to include: all functions, cashier duties, and/or assisting with plate up meals. Must be a leader, motivating the servers, and exceeding guest expectations. Determines when a guest should not be served additional alcoholic beverages in accordance with Legends/ASM Global policies. Must inspect function space prior to start of function to ensure cleanliness, organization and ambiance, (first impression, attractiveness, etc.) Observes food being served to ensure food is correctly garnished and arranged Responsible for consumption sheets Ensure front and back of the house are maintained in a clean and orderly fashion, taking p0artin cleaning and deep cleaning projects if needed. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Complete all paperwork and closing duties in accordance with departmental standards Review status of assignments and any follow-up action with Food & Beverage Manager and/or Food & Beverage Supervisor Organize and delegate daily tasks to banquet service staff Prepare post-event task list with help of Food & Beverage Manager and Food & Beverage Supervisor ensure that tasks are completed prior to relieving service staff. Responsible for maintaining and supervising sanitation guidelines specified by managers. Responsible for overseeing productivity of Servers and temp workers and keeping them on task. Report on any areas in need of maintenance or repair to the Food & Beverage Manager Follow proper reporting procedures for accidents and incidents Ability to prioritize multiple projects and meet strict deadlines Ability to work under minimal supervision Must have professional attitude and appearance Thorough knowledge of liquor laws and regulations Demonstrated accuracy with cash handling and Point of Sale system operation. Exemplary food and beverage service skills, in a fine dining atmosphere Effective leadership and communication skills suited to a formal, professional environment. A strong commitment to exemplary customer service. Other duties as assigned and adeemed necessary. QUALIFICATIONS Good communication skills Must be 18 years of age or older Ability to read signs and follow simple oral and written instructions Excellent customer service skills Must be able to pass a background check to include a credit history report and meet corporate minimum requirements. Teamwork oriented -- cooperative attitude is a must Ability to work in a fast-paced environment and meet tight deadlines Must be able to easily adjust to changing priorities Must be able to obtain a ABO Card and LATC Permit SUPERVISORY RESPONSIBILITIES Responsibilities include training employees; assigning and directing work. WORKING CONDITIIONS The working hours are scheduled based on the needs of the facility.  PART-TIME ONE CALL scheduling. There is no guarantee of hours on a weekly basis. Must have reliable transportation and be able to report to work as scheduled. Maintain a client service oriented attitude. Ability to work long hours and irregular hours that may vary due to functions and may include day, evening, weekends, and holidays and can work flexible schedules NON-SLIP SHOES REQUIRED EDUCATION AND/ORT EXPERIENCE Minimum of 2 years banquet service experience in high volume banquets, restaurants, (with banquet facilities) Must be able to work and lead a team independently without active management Excellent interpersonal, customer service, communications, team building and problem solving skills are required. Experience with upscale dining in a restaurant or similar type facility preferred High school diploma or GED preferred Knowledge of Banquet Event Order (BEO) preferred SKILLS AND ABILITIES Ability to use and maintain basic food service and kitchen equipment Ability to train others in the use of basic food service and kitchen equipment Strong communication skills and the ability to read, write, and understand English Ability to interact with all levels of staff ability to quickly identify problems and resolve them. Excellent organizational skills and planning skills Strong customer service orientation Excellent communication and interpersonal skills Ability to work with limited supervision Ability to interact with all levels of staff including management Ability to work flexible, irregular hours as dictated by the restaurant levels/event schedule, including nights, weekends, and holidays Must be compliant with Health Codes / Must be able to adapt to changes in the work environment, managing, competing demands, frequent changes, delays or unexpected events. COMPUTER SKILLS Ability to operate a cash register & credit ca