Banquet Captain

Job Summary – (Role Summary)
• Adhere concerning to FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and policies and procedures.
• Assist Outlet Manager and Superviosr to deliver quality service and consistency.
Essential Duties and Responsibilities – (Key Activities of the role)
• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Assist in delivering daily briefings and attends other Food and Beverage meetings as scheduled
• Assist in developing departmental standards and procedures to promote salesmanship, beverage creativity and profit
• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Assist in delivering prepared training sessions in line with a departmental monthly calendar and track progress of the team on a training matrix.
• Prepares for service by ensuring the department’s:
Glassware is polished
Requirements for special occasions are ready
Outlet is ready for service and guest comfort
Music is on
Lighting is on
Equipment is clean
Equipment is sorted and stored
Grooming is impeccable and in accordance with personal presentation standards
• Carries out effective service by ensuring all staff are aware of their role in:
Quickly taking food and beverage orders
Explaining and up- selling daily beverage specials
Greeting and seating guests
Ensuring the bar is clean
Processing food orders accurately
Ensuring payment methods are handled accurately
Conversing with Guests in relation to the food and beverage products
Using trays and tray jacks effectively
Ensuring working areas are cleaned and re- set quickly
• Carries out effective beverage service by ensuring:
Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
Making and presenting cocktails
Coffee and tea is served hot and in accordance with standard
Promoting and selling cocktails to guests
Beverages are up- sold and regularly replenished, abiding by responsible alcohol service regulations
• Patron care standards are adhered to by ensuring:
Compliance with legal provisions of local liquor codes
Guests are advised on alcoholic beverages
Level of intoxication of guests is assessed and appropriate action taken
Monitor factors which interfere with the total experience of the guest
The strengths of alcohol is advised and guests are advised as to their effect
Advise guest on the hotel’s policy of smoking
• Cellar operations are carried out including:
Correct use of refrigeration system
Operating the beer reticulation system
Effective operation of the post- mix syrups bulk dispense system
Adhering to stock control procedures
• Assist on the promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Manager
• Closely monitors the outlet flow and proposes ideas to increase table turn over and increase overall outlet capability.
• Assist ongoing coaching and training
• Take appropriate action to resolve guest complaints at the time of the issue with outcomes communicated to the outlet manager.
• Is personally available to assist any area of the hotel as required if available to do so
• Complete spillage report and submit to Supervisor/Manager at the Conclusion of each shift
• Requisition bar items according to bar stocks

Dynamic, experienced, creative.

Thỏa thuận

Cập nhật gần nhất lúc: 2025-10-18 12:20:03