Banquet Captain

Job description

Key tasks

*Key responsibilities:
• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Assist in developing departmental standards and procedures to promote salesmanship, beverage creativity and profit
• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Assist in delivering daily briefings and attends other Food and Beverage meetings as scheduled
• Assist in delivering prepared training sessions in line with a departmental monthly calendar and track progress of the team on a training matrix.
• Prepares for service by ensuring the department’s:
o Grooming is impeccable and in accordance with personal presentation standards
o Equipment is clean
o Equipment is sorted and stored
o Glassware is polished
o Requirements for special occasions are ready
o Music is on
o Lighting is on
o Outlet is ready for service and guest comfort
• Carries out effective service by ensuring all staff are aware of their role in:
o Greeting and seating guests
o Explaining and up-selling daily beverage specials
o Processing food orders accurately
o Using trays and tray jacks effectively
o Quickly taking food and beverage orders
o Ensuring payment methods are handled accurately
o Ensuring working areas are cleaned and re-set quickly
o Ensuring the bar is clean
o Conversing with Guests in relation to the food and beverage products
• Carries out effective beverage service by ensuring:
o Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
o Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
o Promoting and selling cocktails to guests
o Making and presenting cocktails
o Coffee and tea is served hot and in accordance with standard
• Patron care standards are adhered to by ensuring:
o Guests are advised on alcoholic beverages
o The strengths of alcohol is advised and guests are advised as to their effect
o Compliance with legal provisions of local liquor codes
o Level of intoxication of guests is assessed and appropriate action taken
o Advise guest on the hotel’s policy of smoking
o Monitor factors which interfere with the total experience of the guest
• Cellar operations are carried out including:
o Correct use of refrigeration system
o Effective operation of the post-mix syrups bulk dispense system
o Operating the beer reticulation system
o Adhering to stock control procedures
• Take appropriate action to resolve guest complaints at the time of the issue with outcomes communicated to the outlet manager.
• Requisition bar items according to bar stocks
• Assist ongoing coaching and training
• Complete spillage report and submit to Supervisor/Manager at the Conclusion of each shift
• Assist on the promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Manager
• Closely monitors the outlet flow and proposes ideas to increase table turn over and increase overall outlet capability.
• Is personally available to assist any area of the hotel as required if available to do so

Pullman and its people

The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Food and beverage
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)

Essential and optional requirements

·  Excel
·  Power Point
·  Word
·  Micros