Catering Captain

Civic Hotel, Autograph Collection, is a bold landmark that merges BC’s artistry, culture and flavours with the spirit of entrepreneurial discovery — an independent, boutique hotel located in the heart of Surrey City and next to Surrey Central SkyTrain Station.

Civic Hotel proudly stands at the intersection of now and next, the great city center’s icon.

Why Join Our Team?

Role Summary
Primarily responsible for the supervision of the catering staff and coordinates all food and beverage services within the catering department. Train the catering team and also oversee the enforcement of hotel standards on setting up breaking down meeting rooms and upkeep of all event space. Oversee special meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day.
The Catering Captain should maintain and develop the highest level of guest relations. Manage all guest requests, complaints and queries and ensure that all aspects are communicated to the respective departments (Sales, Kitchen, and Catering).
Key Accountabilities
- Check all room sets prior to each event
- Meet with the Chef to confirm quantities of food items and timing of food leaving the kitchen
- Check all china, glassware, silverware, and linen items needed for the event
- Inform staff of specific needs for buffets and receptions
- Check staffing needs for upcoming events
- Check inventory needs for all upcoming events
- Conduct pre-function meetings to ensure personal hygiene and appearance standards of staff are met
- Allocate stations and partners for staff
- Review event orders
- Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes
- Review assigned work functions for the entire day and the next week
- Read all assigned catering menus and ask if specific items are unclear
- Complete all daily administrative tasks
- Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use
- Inform Chef of head count as soon after seating as possible
- Recommend proper maintenance and repair to the maintenance department and ensure the proper housekeeping of all function space
- Select several tables at random during the function to evaluate food and service
- Ensure that food is served at the appropriate temperature, and that the entrée is placed properly on table
- For receptions, ensure sufficient food is available and any upsell opportunities are met

Education and Experience
- A degree in Hotel & Restaurant Management is preferred, with a minimum 2 year of previous experience as a catering Captain of a boutique or luxury hotel
- Experience with CI/TY is an asset
- Serving It Right and FOODSAFE certification is mandatory

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