Food & Beverage Captain - Casual

SUMMARY

The Food & Beverage Services Captain position is a key role in our Food & Beverage Services. Reporting to the Food & Beverage Services Manager, they are responsible for ensuring the banquet and suites staff are in place and exceptional customer service is being delivered to the guests. This position provides orientation and training to new banquet staff and ensures the appropriate people are scheduled.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Under the direction of the Food and Beverage Leadership, the Banquet Captain is responsible for the following:

- Having a professional, respectful, positive, and helpful manner at all times when interacting with customers.
- Solving/responding to guest/client service problems in a timely and efficient manner using tact and professionalism; knowing when to escalate a situation to the manager.
- Supervise and work with the team, ensuring the appropriate and efficient completion of job functions
- Provide orientation, training, and leadership to the catering team.
- Prepare position assignment, break schedules, event duties, and responsibilities based on event needs.
- Ensure scheduled staff arrive on time, have attended to personal hygiene and grooming, are dressed in proper uniform requirements, and are issued equipment and supplies as necessary.
- Assist the Food and Beverage Services team including kitchen in ensuring the level of sanitation and cleanliness exceeds AHS Food Safety Standards.
- Follow instructions & work independently.
- Use exceptional attention to detail; read, interpret, and expedite instructions on the BEO and diagrams precisely.
- Assist in catering set ups including dishware, glassware, silverware, linens, and other amenities.
- Maintain knowledge of policies and procedures and ensure adherence to them by food and beverage services staff
- Ensure AGLC rules are followed when alcohol is present.
- Check for any dietary requirements for the specific event and advise staff accordingly.
- Perform and fill any immediate operational voids by prompt action and mindful execution or as advised by leadership.
- Perform all other duties as assigned by Food and Beverage Leadership.

CORE COMPETENCIES
- Decision making authority
- Customer Focused
- Accountability and Dependability
- Staff Management
- Development and Continual Learning
- Communication and Teamwork
- Stress Management
- Quality Orientation
- Adaptability / Flexibility
- Creative and Innovative Thinking
- Decision Making, Judgement and Problem Solving
- Planning and Organizing

QUALIFICATION AND REQUIREMENTS
- 2-3 years of catering and banquet experience in progressively responsible positions
- Previous supervisor experience required preferably in a hospitality/banquet/catering setting
- Safe Food Handling, ServePro required or willing to obtain
- Knowledge of catering and banquet operations, or Tourism and Hospitality experience
- Excellent leadership skills with a proven ability to lead
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse emotions, collect accurate information, and resolve indifference.
- Excellent written & verbal communication skills
- Ability to work early mornings, afternoons, evenings, and weekends as per event schedule

WORK ENVIRONMENT
- This is a mobile position requiring the staff to be on their feet for the majority of their shift
- Fast paced work environment
- Some lifting required
- Handling of hot food containers and chafing dishes
- Given Westerner Park is in the Major Events industry, this individual will need the ability to be adaptable and flexible with their time. Work will include evenings and/or weekend shifts as event volume dictates.

**Job Type**: Casual - Hours of work are not guaranteed and are as scheduled

Wage: $16.32 to $18.27

Westerner Park welcomes all applicants for this position. Should you be individually selected to participate in an assessment or selection process, accommodation is available upon request in relation to the materials or processes to be used.

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