The Banquet Captain is first level of line leadership in Banquets. The Banquet Captain is responsible for their area of operation and will implement and maintain the vision of the hotel.
Banquets brings guests together in one of our spectacular ballrooms, modern boardrooms or an amphitheater under the stars. With a gorgeous private beach, cascading waterfalls, serene gardens, lush lawns and expansive ocean views Fairmont Orchid offers a diverse and dynamic with 110,000 square feet of flexible indoor and outdoor space.
What you will be doing:
- Act as a leader, mentor, and project a positive influence in Food & Beverage
- Must be able to effectively communicate with external departments in a timely manner to support food & beverage functions.
- Ensure a positive first impression of banquet events for our guests through detailed cleanliness, set-up and ambiance control.
- Check all room sets prior to each event. Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen. Check all china, glassware, silverware, and linen items needed for the event. Inform staff of specific needs for buffets and receptions. Check staffing needs for upcoming events. Check inventory needs for all upcoming events. Assure that food signs are ready for functions.
- Conduct pre-function meetings to ensure personal hygiene and appearance standards of staff are met. Allocate stations and partners for staff. Review banquet event orders.
- Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.
- Be aware of all upcoming groups and major conventions over upcoming 90 days. Review assigned work functions for the entire day and the next week. Read all assigned banquet menus and ask if specific items are unclear. Complete all daily administrative tasks.
- Participate in scheduled internal and external departmental meetings as required.
- Supervise the maintenance of service standards during banquet service operations
- Respond to any demands or complaints from guests with tact, sincerity and promptly. To keep Banquet Manager informed of incidents during or after the function
- Assist other Food & Beverage outlets with their operations during peak times or when required
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Be well versed in hotel fire & life safety/emergency procedures
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the Management of the Hotel