Banquet Captain

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POST DATE 9/9/2016
END DATE 10/8/2016

St. Regis Resort & Residences Bal Harbour, FL

Company
St. Regis Resort & Residences
Job Classification
Full Time
Company Ref #
hc.B824410205B34403
AJE Ref #
576127838
Location
Bal Harbour, FL
Experience
Mid-Career (2 - 15 years)
Job Type
Regular
Education
High School Diploma or GED

JOB DESCRIPTION

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Banquet Captain Company Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis(R), The Luxury Collection(R), Sheraton(R), Westin(R), Four Points(R) by Sheraton, W(R), Le Méridien(R), Aloft(R)and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com. Location The St. Regis Bal Harbour Who We Are Extraordinary settings, discreet recognition and the highest expression of personalization are hallmarks of the St. Regis experience. What We Believe A culture motivated by the desire to fulfill each request in an authentic and meaningful way ensures a service standard beyond expectation. What We Offer We cultivate our talent through a positive approach that is both our legacy and our touchstone. Department Banquets Job Description Check all room sets prior to each event. Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen. Check all china, glassware, silverware, and linen items needed for the event. Inform staff of specific needs for buffets and receptions. Check staffing needs for upcoming events. Check inventory needs for all upcoming events. Conduct pre-function meetings to ensure personal hygiene and appearance standards of staff are met. Allocate stations and partners for staff. Review banquet event orders. Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes. Be aware of all upcoming groups and major conventions over upcoming 90 days. Review assigned work functions for the entire day and the next week. Read all assigned banquet menus and ask if specific items are unclear. Complete all daily administrative tasks. Select several tables at random during the function to evaluate food and service. Ensure that food is served at the appropriate temperature, and that the entrée is placed properly on table. For receptions, ensure sufficient food is available and any upsell opportunities are met. Requirements The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Must possess basic computer skills. Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc. Must have excellent interpersonal and sales-related skills. Must have exceptional organizational, supervisory skills. Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer. Must have exceptional food and beverage knowledge and pricing. Physical Demands Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10&176;F) and kitchens (+110&176;F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Must be able to lift up to 15 lbs. on a regular and continuing basis. Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs. May be required to lift trays of food or food items weighing up to 30 lbs. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. QUALIFICATION STANDARDS Education High school or equivalent education required. Bachelors Degree preferred. Experience Fur to five years of food and beverage service background. Prior hospitality experience required. Prior luxury and banquet experience highly preferred. Licenses or Certificates Not applicable. Grooming All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.