END DATE October 15, 2016

Banquet Captain

OTO Development - Chicago, IL

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  • Company
    OTO Development OTO Development
  • Location
    Chicago, IL
  • Job Type
  • Job Classification
    Full Time
  • Experience
    Entry Level (0 - 2 years)
  • Company Ref #
  • AJE Ref #

Job Description

Banquet Captain Chicago Hyatt Place/Downtown - The Loop The Banquet Captain at the Chicago Hyatt Place/Downtown -The Loop, is responsible for executing and directing the daily Food & Beverage operations in the hotel. This includes both front of the house and back of the house functions related largely to Banquet and Catering events, with secondary focus on Breakfast and the Gallery in the evening. The hotel has approximately 2,500 square feet of modern, flexible meeting space. On days when there are no catering events, the Banquet Captain will be cross trained to operate as Operations Supervisor and Manager on Duty at the hotel. The split is approximately 60' Food & Beverage events and 40' Operations Supervisor. Specific Responsibilities Include: Executes and oversees the setup of meeting spaces for banquet and catering events to ensure compliance with banquet event orders with optimal level of service, quality and hospitality. Works with and supervises kitchen staff on the timing of food preparation to ensure that meals are ready on time in accordance with specifications on the banquet event order, and are served in a visually appealing manner. Supervises and directs the prompt, efficient and friendly serving of all food and beverage for banquets and gallery. Works closely with the Sales Team to ensure clients are happy with all aspects of their events including room set up, F&B service, A/V functions and food quality. Meet with the clients on the day of event to review the Banquet Event Order and any changes to ensure delivery of a quality product. Welcomes guests and monitors the dining area during meal time to ensure adequate supplies, that guest needs are met, and supports the hotels overall hospitality image and objectives. Follows required sanitation procedures for food handling safety. Obtains and maintains any food handling certificates that may apply. Assists in ordering of food and beverage items as well as controlling of cost and waste. Assists with scheduling staff. Responds promptly and appropriately to any guest questions or concerns Assist in the selection, training and development of team members. Work quickly and independently to resolve operation issues when necessary, ensuring proper follow through with appropriate team members. Monitor and control the maintenance/sanitation of the Banquet areas and equipment to protect the assets and ensure quality service. All associates must be professional and hospitable at all times and maintain a professional appearance Assists with gallery host (front desk) responsibilities as needed. The primary focus of this position is Food & Beverage. However, our meeting space is not always occupied five full days per week. In order to make this a full time position, our banquet captain will be cross trained to act as an Operations Supervisor (hotel Manager on Duty) primarily in the evening, on days when there are no catering events in the hotel.