Title:  Banquets & Catering Captain, Assiniboine Park

Job Summary

Reporting to the General Manager Banquets & Catering, the Banquet Captain will work with the Food Services Team to deliver great service and quality products to ensure our guests have a wonderful experience that exceeds their expectations.  The Banquet Captain oversee both staff and event execution. They are responsible for assisting in the supervision and organization of the banquet events to the required standards resulting in the complete satisfaction of guests and clients. The Banquet Captain will ensure that banquet venues are prepped to specifications, banquet staff is fully prepared, guests are well taken care of and that functions are executed as planned. This includes set-up venues for a function or event prior to the guest’s arrival and tear down the venue when the guests have left. The Banquet Captain may be required at times to be a Banquet Server.

Essential Duties and Responsibilities:

• Ensure that all Food & Beverage items are presented and served correctly, adhering to the standards set out by Park Hospitality, noting any special requests & instructions set out on the Banquet Event Order.
• Ensure that communication is constantly maintained between the Banquet Chef/Culinary Department Representative during the event, alerting him/her of any changes in the schedule of service, challenges or adverse comments that may arise during the service of an event.
• Make sure room is completely set and clean for a function prior to guests’ arrival.
• Remain constantly visible on the banquet floor during events to assist guests and staff and being a hands-on support to staff in their duties.
• Resolve client and guests’ issues or complaints.
• Maintain and organize all banquet facilities, storage areas, equipment and supplies in an orderly and safe manner.
• Take extreme caution with guest food allergies; remind kitchen the importance of cross-contamination.
• Continuously provide on the job training for banquet staff.
• Lead by example, encourage and enhance staff morale by creating a positive work environment.
• Demonstrate a commitment to the principles of equity and diversity, and proven ability to work effectively with a diverse population.

Qualifications:

• High School Diploma or GED equivalent required
• Serving It Safe or Smart Choices Certificate required
• Minimum 3 years experience in a fast-paced hospitality/serving industry
• Minimum 1 year experience in a supervisory role, developing, training, coaching, and taking corrective action with employees
• Excellent customer service and communication skills with the ability to resolve customer issues or complaints
• Ability to motivate, guide, and direct banquet staff in a dynamic and changing environment
• Strong attention to detail with the ability to handle and prioritize multiple tasks at once
• Must be able to work varied shifts including weekdays, weekends, evenings, holidays and have a flexible schedule as well as work past midnight
• Candidates must be physically capable of safely performing the duties of the position which includes standing for long periods of time and lifting up to 35 lbs regularly
• Must demonstrate strong communication skills with the ability to follow directions, demonstrate a high sense of urgency, and be a friendly, team player