Food & Beverage Banquet Captain

About the role

• POSITION: Banquet Captain
• DEPARTMENT: Catering / Concessions
• REPORTS TO: Food & Beverage Manager & Food & Beverage Supervisor
• FLSA STATUS: Non-Exempt Part Time Hourly

Summary

Legends / 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 the direction of the Director Food & Beverage and the Manager of Food & Beverage, the Part Time Banquet Captain member’s primary responsibilities include the following functions in accordance with Legends 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 & Beverage
• Must be able to make quick and accurate decisions
• Consults with Food Service Manager regarding serving arrangements and additional employees and equipment required
• Supervises and trains all food & 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 Legends/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 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 p0artin 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 & Beverage Manager and/or Food & Beverage Supervisor
• Organize and delegate daily tasks to banquet service staff
• Prepare post-event task list with help of Food & Beverage Manager and Food & 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 on any areas in need of maintenance or repair to the Food & 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 adeemed 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 credit 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 to easily adjust to changing priorities
• Must be able to obtain a ABO Card and LATC Permit

Supervisory Responsibilities

Responsibilities include training employees; assigning and directing work.

Working Conditiions

• The working hours are scheduled based on the needs of the facility. PART-TIME ONE 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 hours 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/ort Experience

• Minimum of 2 years banquet service experience in high volume banquets, restaurants, (with banquet facilities)
• 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

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 skills 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 Codes / Must be able to adapt to changes in the work environment, managing, competing demands, frequent changes, delays or unexpected events.

Computer Skills

Ability to operate a cash register & credit card machine

Physical Demands

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 the building, as needed by events.

• Must be able to lift 45 pounds unaided
• Must be able to carry and balance a tray with 8 entrée platers on the shoulder
• Performing work through repetitive eye/hand coordination
• Must be able to balance and have good manual dexterity
• TO APPLY: Yvonne M Young
• Human Resources Manager
• Shreveport Convention Center
• 400 Caddo Street
• Shreveport, LA 71101