Country Kitchen - Ontario
Position Description
JOB TITLE: Banquet Captain
DEPARTMENT: Restaurant
REPORTS TO: Director of Food and Beverage/Restaurant Manager
The following job description pertains to the Banquet Captain at the Country Kitchen – Ontario. This job description is designed to provide the applicant information on areas of responsibility, which applies to them. Neither this description nor its contents constitute in whole or in part, a contract of employment between the hotel and any employee, and should not be construed as such by anyone.
Job Summary:
The Banquet Captain is to ensure the best possible service to all catered functions also responsible for daily paper work. Assists the Team in taking care of the Guests Every Visit, Every Day to provide Absolute Guest Satisfaction. You may also be required to do other duties as assigned that may not be listed.
Essential Functions:
- Must obtain food handler permit and OLCC permit per state and local laws.
- Has the ability to handle multiple tasks at once.
- Possesses strong Guest Service skills and communication skills.
- Works closely with the Restaurant Manager and Sales Department in coordinating all functions.
- Coordinate and supervise all banquet activities, including scheduling and reader boards.
- Maintain sanitation and cleanliness in banquet areas at all times.
- Ensure guest satisfaction in banquets.
- Ensure the proper handling, storage and usage of banquet equipment and supplies.
- Works closely with coordinators of groups having functions at the hotel.
- Coach, counsel, and train all banquet personnel on a regular basis
- Review all function sheets and ensure that each room is set up accordingly. Ensure that all items requested are provided prior to the scheduled time of function.
- Wear proper uniforms and name tags.
- Communicate any problems or questions from guests to management immediately.
- Works alongside with other banquet staff to take care of functions.
- Learns and follows sanitation and safety practices required in the Food Service Industry.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is continuously required to stand and walk. The employee is frequently lifting and/or carrying from 5 pounds and up to 50 pounds. On occasion will be required to reach with hands and arms; stoop, kneel, crouch or crawl. You will also be working with commercial grade chemicals for cleaning.
Working Conditions:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals. The noise level in the work environment is usually moderate.
Signature Date
Supervisor Signature Date
Job Type: Part-time
Pay: $13.20 - $13.50 per hour
Expected hours: 15 – 40 per week
Restaurant type:
Shift:
- 8 hour shift
- Day shift
- Evening shift
Weekly day range:
Education:
- High school or equivalent (Preferred)
Experience:
- customer service: 1 year (Required)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Work Location: In person