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)

• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Assist in developing departmental standards and procedures to promote salesmanship, beverage creativity and profit
• Communicates to his/her superior any difficulties, guest comments and other relevant information
• 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.
• Prepares for service by ensuring the department’s:

o Grooming is impeccable and in accordance with personal presentation standards

o Equipment is clean

o Equipment is sorted and stored

o Glassware is polished

o Requirements for special occasions are ready

o Music is on

o Lighting is on

o Outlet is ready for service and guest comfort

• Carries out effective service by ensuring all staff are aware of their role in:

o Greeting and seating guests

o Explaining and up-selling daily beverage specials

o Processing food orders accurately

o Using trays and tray jacks effectively

o Quickly taking food and beverage orders

o Ensuring payment methods are handled accurately

o Ensuring working areas are cleaned and re-set quickly

o Ensuring the bar is clean

o Conversing with Guests in relation to the food and beverage products

• Carries out effective beverage service by ensuring:

o Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations

o Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine

o Promoting and selling cocktails to guests

o Making and presenting cocktails

o Coffee and tea is served hot and in accordance with standard

• Patron care standards are adhered to by ensuring:

o Guests are advised on alcoholic beverages

o The strengths of alcohol is advised and guests are advised as to their effect

o Compliance with legal provisions of local liquor codes

o Level of intoxication of guests is assessed and appropriate action taken

o Advise guest on the hotel’s policy of smoking

o Monitor factors which interfere with the total experience of the guest

• Cellar operations are carried out including:

o Correct use of refrigeration system

o Effective operation of the post-mix syrups bulk dispense system

o Operating the beer reticulation system

o Adhering to stock control procedures

• Take appropriate action to resolve guest complaints at the time of the issue with outcomes communicated to the outlet manager.
• Requisition bar items according to bar stocks
• Assist ongoing coaching and training
• Complete spillage report and submit to Supervisor/Manager at the Conclusion of each shift
• Assist on the promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Manager
• Closely monitors the outlet flow and proposes ideas to increase table turn over and increase overall outlet capability.
• Is personally available to assist any area of the hotel as required if available to do so

•A qualification in Hotel Management, Food & Beverage, or a related field..

•At least 1 year of experience in a similar position.

•Languages: English, and a third language would be a plus.

Only shortlisted candidates will be contacted.