Banquet Captain
1 week ago
JOB TITLE: BANQUET CAPTAIN
DEPARTMENT: FOOD & BEVERAGE - BANQUET
REPORTS TO: FOOD & BEVERAGE MANAGER
Living Water Resorts prides itself in its people. As a company we are committed to attracting and retaining the best talent. From part-time jobs, to co-operative education experiences, to Leadership positions, Living Water Resorts offers you the perfect place to build your resume and spread your wings.
At Living Water Resorts, we’re looking for dynamic, energetic people join a truly unique employment experience where you are expected to:
- take advantage of the many perks the resort offers
- give back to your community
- look after yourself and nurture your emotional, spiritual, and physical wellbeing
- make friends and lasting connections so that your job is fun and rewarding
We’re looking for enthusiastic people
Living Water Resorts is committed to supporting a culture of diversity and inclusiveness across the organization. We believe in equal opportunity and it is our priority to ensure a barrier-free recruitment and selection process. Should you require accommodation in relation to any of the materials or processes used during the recruitment and selection process, please notify Human Resources. Living Water Resorts will make every effort to accommodate persons with disabilities in a timely, effective and suitable manner.
The focus of the Senior Banquet Porter Team Lead/Supervisor is to supervise the daily operation of the banquet set-ups, tear down and assist the Food & Beverage Manager as and when needed in Food & Beverage to meet and exceed our Service & Culture Standards. This position reports directly to the Food & Beverage Manager..
DUTIES INCLUDE:
1.Demonstrates through their own behaviour the 10 Commandments of our Service Culture Standards at Living Water Resorts in providing a fun and caring environment for our guests / members and fellow team members which in turn will create special memories.
2.Respond to guest complaints in a positive and helpful manner. Resolve complaints in a way that ensures the guest is satisfied, will return again and that every guest departs happy.
3.Maintains and delivers a “no compromise” attitude towards providing the highest possible level of Hospitality, Quality and Value to the guest.
4.Adheres to all of the mandatory written standards of operations, policies, procedures, manuals, oral instructions, the Employee Handbook and Collective Agreement, that is in place at Living Water Resorts.
5.Communicate in a professional manner maintaining good relationships, listens and responds appropriately to our guests and fellow team members and actively works as part of a team.
6.Ensure that staff uniform, nametag and grooming standards are maintained on a daily basis.
7.Supervises and facilitates appropriate room set-up as per the Banquet Event Order (BEO) and floor plans with the other porter(s) and double checks that the room is set up with all of the required tables, chairs, linens, supplies, AV equipment (if required).
8.Consult with the Social & Event Sales Manager, Sales Manager or Food & Beverage Manager for revised BEO plans.
9.Maintains consistency, standards and efficiency by overseeing the room set-up and all porter duties.
10.Brief Servers and Bartenders on the function specifics and procedures of service.
11.Supervise all activities in banquets during meal / function periods.
Assess requirements to ensure the function is running smoothly with all required F&B supplies, takes corrective action or alerts F & B Manager to the problem if necessary.
12.Monitors staffing levels according to the needs of the business during the shift, sends extra staff home and/or assists F&B Manager in securing additional staff to ensure maximum efficiency.
13.Ensure the F&B Manager is aware of any staff performance issues such as tardiness, incomplete uniform, poor attitude, etc. Does not perform management duties such as discipline, hire or firing).
14.Assists with scheduling and staff training in Banquets.
15.Cleaning duties as necessary in the Food & Beverage areas as assigned.
16.Maintain room set-up standards so that they are presentable to guests at all times.
17.Work closely with the Kitchen team to ensure coordination between front and back of the house.
18.Exceed guest expectations at all times accommodating last minute requests and changes by the guest.
19.Ensure responsible service of alcohol to guests at all times.
20.Keep all function room doors closed and lights turned off when rooms are not in use.
21.Upkeep all equipment, tools, tables, chairs, linens and other operating supplies in good condition
22.Ensure Food & Beverage Manager is aware of any maintenance issues such as burned out light bulbs, broken equipment, etc.
23.Maintain the beverage storage rooms are secure, maintaining par stock, beverage requisitions, inventory control and consumption reports for bar at the end of the function.
24.Maintain enough stock of supplies
