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POSITION: Banquet Captain

DEPARTMENT: Food and Beverage

REPORTS TO: Food and Beverage Manager and Food and Beverage Supervisor

FLSA STATUS: Non-Exempt Part Time Hourly

Summary

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 direction of the Director of Food and Beverage and the Food and Beverage Manager, the Part Time Banquet Captain member's primary responsibilities include the following functions in accordance with ASM 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 and Beverage
• Must be able to make quick and accurate decisions
• Consults with Food Services Manager regarding serving arrangements and additional employees and equipment required
• Supervises and trains all food and 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 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 that 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 part in 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 and Beverage Manager and or Food and Beverage Supervisor
• Organize and delegate daily tasks to banquet staff.
• Maximize efficient production of tasks as assigned by the manager on duty.
• Conduct pre-event meetings with banquet service staff.
• Maintain the proper set-up of service hallway to maximize efficiency of food service.
• Coordinate and monitor meal breaks for service staff.
• Prepare post-event task list with help of Food and Beverage Manager and Food and 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 any areas in need of maintenance or repair to the Food and 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 deemed 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 cre it 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 easily adjust to changing priorities;

Supervisory Responsibilities

Responsibilities include training employees; assigning and directing work.

Working Conditions

• The working hours are scheduled based on the needs the facility. PART-TIME ON-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 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/or Experience

• Min of 2 Years banquet service experience in high volume banquets, restaurants (with banquet facilities).
• Must be 18 years of age or older
• 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
• Must be able to obtain a ABO Card and LATC Permit

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 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 CodesMust be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events

Computer Skills

Ability to operate a cash register and credit card machine

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.

• Must be able to lift 45 pounds unaided.
• Must be able to carry and balance at tray with 8 entre plates on the shoulder
• Performing work through repetitive eye/hand coordination
• Must be able to balance and have good manual dexterity

Note

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be perf