Report to work when scheduled, on time and in proper uniform, including nametag.
Maintain complete knowledge of service requirements for assigned event: pre-function sidework, detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation; particular characteristics/description of wines/champagne being served; prices for specified bar selections on cash bars; station assignment and table set-up; group name, type of function and expected attendance; scheduled hours of service; special requests/arrangements; order of service, traffic flow in room; V.I.P.'s in attendance.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Maintain complete knowledge of correct maintenance and use of equipment; use only as intended.
Maintain complete knowledge and comply with all departmental policies and service procedures.
Upon reporting to work, receive event room assignments from Director of Food and Beverage
Ensure that all events are posted correctly on the event board in the lobby – if changes needed notify Event Manager
Maintain constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Give exact count after guests have been seated; advise as to last-minute timing
Inspect the rooms for assigned events, making certain that every detail of the set-up conforms with the BEO. Check Temperature and Lighting.
Check in servers/bartenders, assign stations and pre/post event side work duties
Inspect table place-settings, including table linen, china, glass, silverware and condiments for correct placement by set-up crew and ensure that each element is clean, undamaged and attractive
Ensure buffet tables and other food service tables are properly set.
Supervise the handling, storage, and security of all catering service equipment.
Notify the Director of Food and Beverage of any shortages in regards to equipment or personnel
Attend pre-event briefing
Ensure that all scheduled activities within each event take place on time and according to plan
Contact the person in charge to introduce him/herself and coordinate any last minute details regarding the event
Handle all guest requests to ensure a successful event.
Make note of all guest comments (both positive and negative) and prepare a Captain’s Report for each event supervised.
Supervise clearing and post-event clean-up. Lead servers to ensure all meeting space, aisles and storage areas are clean, and the equipment is cleaned and stored property
Maintains the cleanliness and organization of Banquet Office and Storage Area
Assist the Director of Food and Beverage in writing and posting of work schedules for future events
Prepare daily summary and turn in all completed banquet checks with Captain’s Report to Director of Food and Beverage
Conduct server training.
Recommend new products and/or methods of operation to increase efficiency and quality of service provided.