Food & Beverage Banquet Captain

About this role

Job Description 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 Abilit

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