Banquet Captain

Join Spire Hospitality in helping create unforgettable guest experiences.
We are Redefining Hospitality with A Focus on People, Passion, and Purpose. If you are inSPIREd by building memorable experiences, have a passion for providing excellence in the things you do, and enjoy focusing on these strengths to foster long-lasting relationships, Join Us; a new journey awaits!

This role will provide outstanding Guest Services within our Food & Beverage - Banquets TEAM, responsible for maintaining the convention services function of the hotel. Cultivate and inSPIRE team members to grow their potential with SPIRE, by providing leadership, the tools, and resources for their success as well as the opportunities they need to grow as an individual and excel in their hospitality career but do not forget, you are a team member too! and we are here to support you.

Job Description:
Role and Responsibilities

A Banquet Captain is primarily responsible for meeting and maintaining guest satisfaction by creating remarkable and effortless experiences from the moment the guest walks into the convention/banquet area, providing a visual and palatable experience that will not be forgotten or mistaken. Provide leadership and empowering the Banquets TEAM to strive for excellence and repeat business.
* Ensure exceptional customer service by setting a positive example and providing our guests with the best service, courtesy, and care by responding promptly to guest requests, concerns, and complaints to ensure overall satisfaction.
* Assist in reviewing and sharing guest comments and scorecard results with the team members to celebrate achievements.
* Fosters strong working relationships within F&B and, equally important, with other departments by communicating effectively, verbally, and in writing to provide clear direction, assigning and instructing team members in work details. Share any relevant information with the corresponding departments to ensure a successful outcome daily.
* Your passion for service will be reflected by how you set up the ballroom and meeting rooms to include linen service/glassware and how you follow food and beverage serving and removal standards. Replenish/refresh (trash removal, etc.) the room as required by event order or as directed.
* Assist with leading and managing all aspects of banquet servicing and activities. Conducts daily pre-shift/monthly meetings, use an effective inspection program of Banquet areas, ensures the application of company policy, procedures, and service standards in coordination with the Banquet Manager.
o Train in the procedures and techniques of F&B Banquets. Training includes detailed instruction on reading a banquet event order sheet "BEO," etiquette and service standards (American, French, buffet, and parade style), food presentation, food & wine pairings, sanitation, use of chemicals for different surfaces and procedures, and how to report repairs to Engineering.
o Assist with reviewing, separating, posting, and distributing all BEO sheets as needed. Function billing information is to be entered into the appropriate system to generate the final guest check.
o Visually inspect function rooms and equipment before functions for cleanliness, room maintenance, proper inventory. Oversees the setup of function rooms to include linens, placement of silver, china, and glassware according to event order specifications.
o Ensure that all food and products are consistently prepared and served according to the banquet event order, portioning, and serving standards.
o Develop a good working relationship with function guest host and collaborate with respective TEAMS to ensure timely execution of events, quality of service, and product.
o Enter billing information into the point of sales system to generate a final guest check. Control receipts by adhering to cash handling and reconciliation procedures per banquet check policies and procedures.
o Supervise the adherence to all applicable federal, state, local safety and health regulations and corporate standards., cleanup of function rooms, and proper breakdown and storage of equipment.
o Maintain workplace safety and corporate compliance by taking proactive measures, enforcing Hotel safety standards.
o Assign and adjust team members' assignments daily to ensure staffing levels are based on current BEO's, any current or anticipated projects.
o Ensure proper cleanliness, use, repair of all banquet equipment and closet/storage areas, controls inventories of amenities, liquor, linens, chemicals, and other supplies, reorders on time.
o Improves service performance by observing Banquets team members and making recommendations to the banquet management team of any non-adherence to company standards, policies, and procedures.
* Assisted with reviewing current standards and introducing hotel-wide changes such as those affecting F&B Banquets to ensure the hotel is in compliance. Maintain and review computerized records for budgeting and forecasting department expenses and make decisions based on information to ensure maximum profitability.
* Use a daily checklist to complete projects.
* Ensure guest satisfaction includes the prompt return of lost or items accidentally left behind in our hotels; therefore, overseeing the hotel's Lost & Found procedures is critical.
* Provide instruction and guidance for guest's and team member's safety in fire or other emergencies.
* Report all suspicious persons or activities, hazardous conditions, etc., to Safety/Security Department.
* Other duties as assigned.

Specific Job Knowledge and Skills:
The individual must possess the following knowledge, skills, and abilities and explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation.
* Knowledge of food and beverage industry, current market trends, and federal, state, and local laws on the hospitality industry, i.e., OSHA, Local Liquor Commission, Department of Health and Sanitation regulation. Knowledge of chemical cleaning agents, proper labeling and operation of various industrial equipment, and knowledge of Hotel Corporate policies and basic sanitation requirements/controls and applications of relevant chemicals to safeguard our team members, guests, and hotel property.
* Ability to obtain any government-required licenses or certificates.
* Basic mathematical skills to prepare moderately complex calculations for financial reporting via a moderately complex system to meet deadlines, complete necessary reports and understand information from the hotel, regional or corporate offices.
* Ability to work the majority of the shift standing and moving about in the banquet and kitchen areas.
* Ability to grasp, lift, carry or transport up to 40 pounds and to operate various food and beverage equipment.

Physical Demands /Work Environment:
The physical demands and work environment characteristics described here represent those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Working Conditions:
* Physical Demands:
Exerting up to 10 pounds of force occasionally (occasionally: activity or condition exists up to 1/3 of the time), and/or a negligible amount of force frequently (Frequently: activity or condition exists from 1/3 to 2/3 of the time), to lift, carry, push, or pull, or otherwise move objects, including the human body. Some sedentary office work to complete reports and other computer-related projects. As business demands, ability to perform under the physical and environmental demands as the positions reporting to the Banquet Manager, see respective job descriptions.
* Environmental Conditions:
Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside.

Other Expectations:
* Due to the seasonal nature of the hospitality industry, team members may be required to work varying schedules to reflect the hotel's business needs. This includes nights, weekends, and/or holidays. Regular attendance in conformance with the standards is essential to the successful performance of this position. Irregular attendance may be subject to disciplinary action up to and including severing employment.
* To ensure a safe and healthy working environment, all team members are required to comply with health and safety standards, regulations, and procedures and take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties; training will be provided.

Qualifications:
* High school diploma or GED, 2-years' experience in banquets/food & beverage, event management or related professional area preferred, or
* 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major, 1-year experience in banquet/food & beverage, event management, or related professional area.
* Alcohol Beverage Servers and Food Handlers Certification required. Tuberculosis clearance certification (CA) required.
* CPR Certification required Frist Aide training, and AED Certification preferred.
* Given that our guests visit our hotels from all regions of the world, additional/multilingual ability is preferred to provide a personalized experience to our guests.

BENEFITS
Complete benefits package including medical, dental, vision, telemedicine, 401k, paid time off, life/disability insurance, indemnity plans, and a host of other voluntary options.

Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplements are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp\_formattedESQA508c.pdf)