Banquet Captain

Job Summary – (Role Summary)
• Assist Outlet Manager and Superviosr to deliver quality service and consistency.
• Adhere concerning to FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and policies and procedures.
Essential Duties and Responsibilities – (Key Activities of the role)
• Assist in delivering daily briefings and attends other Food and Beverage meetings as scheduled
• Assist in delivering prepared training sessions in line with a departmental monthly calendar and track progress of the team on a training matrix.
• Assist in developing departmental standards and procedures to promote salesmanship, beverage creativity and profit
• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Prepares for service by ensuring the department’s:
Equipment is sorted and stored
Requirements for special occasions are ready
Grooming is impeccable and in accordance with personal presentation standards
Lighting is on
Music is on
Outlet is ready for service and guest comfort
Equipment is clean
Glassware is polished
• Carries out effective service by ensuring all staff are aware of their role in:
Quickly taking food and beverage orders
Processing food orders accurately
Using trays and tray jacks effectively
Explaining and up- selling daily beverage specials
Ensuring payment methods are handled accurately
Ensuring the bar is clean
Conversing with Guests in relation to the food and beverage products
Ensuring working areas are cleaned and re- set quickly
Greeting and seating guests
• Carries out effective beverage service by ensuring:
Coffee and tea is served hot and in accordance with standard
Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
Promoting and selling cocktails to guests
Making and presenting cocktails
Beverages are up- sold and regularly replenished, abiding by responsible alcohol service regulations
• Patron care standards are adhered to by ensuring:
Advise guest on the hotel’s policy of smoking
Level of intoxication of guests is assessed and appropriate action taken
Compliance with legal provisions of local liquor codes
Guests are advised on alcoholic beverages
The strengths of alcohol is advised and guests are advised as to their effect
Monitor factors which interfere with the total experience of the guest
• Cellar operations are carried out including:
Adhering to stock control procedures
Operating the beer reticulation system
Correct use of refrigeration system
Effective operation of the post- mix syrups bulk dispense system
• Closely monitors the outlet flow and proposes ideas to increase table turn over and increase overall outlet capability.
• Take appropriate action to resolve guest complaints at the time of the issue with outcomes communicated to the outlet manager.
• Assist on the promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Manager
• Is personally available to assist any area of the hotel as required if available to do so
• Requisition bar items according to bar stocks
• Complete spillage report and submit to Supervisor/Manager at the Conclusion of each shift
• Assist ongoing coaching and training

Dynamic, experienced, creative.

Thỏa thuận

Cập nhật gần nhất lúc: 2026-01-09 08:25:02