Full job description

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.