Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.
This position directly reports to the Food and Beverage Director. This position is responsible for ensuring standards are met in banquet service including set up, service, breakdown, staffing and equipment needs for all banquet events. Following events, the senior banquet captain will finalize all banquet checks and submit to accounting. The banquet captain will be primarily responsible for hiring and training staff. The Senior Banquet Captain will also oversee the PM banquet captain and crews.
Essential Functions and Responsibilities
- Oversees all aspects of banquet functions coordinating set up, delivery of service, equipment distribution, quality of food presentation and breakdown
- Conduct pre shift meetings to ensure all staff members are assigned duties and have clear expectations for their shift
- Maintains banquet department staffing levels to provide services based on forecast and Brand Standards
- Works with F&B Director on establishing departmental guidelines, policies and procedures
- Ensure captain’s reports and completed and submitted daily to the appropriate departments for all banquet events.
- Reviews and maintains daily payroll
- Works with F&B Director on hiring, interviewing and trains according the Loews Hotel Standards
- Conducts ongoing training, coaching, counseling and discipline as needed with guidance from the F&B Director and HR Director
- Follows New Hire Training and ongoing Star Service program in accordance with hotel policy
- Attends all BEO and required hotel meetings to keep abreast of in house activities, special promotions and upcoming events and maintains communications with other department within the hotel
- Verifies banquet counts, prepares banquet checks, presents check for signature, finalize bills in Delphi, records in spreadsheet and forwards to accounting
- Responds to guest complaints/comments in a positive, professional manner
- Works closely with the chef to plan food presentation and distribution timing needed to achieve service goals and complete banquet set up
- Monitors all banquet personnel in their duties
- Inventories smallwares and equipment monthly reporting needs to the F&B Director
- Ensures that equipment is maintained and stored securely
General
- Promotes applies teamwork skill at all times
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
- Is polite, friendly, and helpful to guests, management and fellow employees
- Attends appropriate hotel meetings and training sessions
- Complies with required safety regulations and procedures
- Complies with hotel and department standards, policies and rules
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
- Maintains cleanliness and excellent condition of equipment and work area
- Executes emergency procedures in accordance with hotel standards
Qualifications
- 4 years food and beverage experience with 1 year being supervisory
- High school diploma required
- Must be fluent in English
- Must have experience in training and motivating staff
- Must be able to work under pressure, handle multiple tasks and difficult situations
- Must be able to maintain high standards of service and be well versed in banquet set up and service
- Excellent communication skills are essential
- This position requires bending, lifting and carrying
- Must be able to lift up to 75 pounds
- Must be customer service oriented and have excellent hospitality skills
- Must be flexible to work any shift including holidays and weekends
