GENERAL SUMMARY
The Catering & Banquet Captain position supervises and maintains all functions scheduled in the meeting rooms, including all conventions, meetings and social functions.


FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by Pechanga Resort and Casino.


KEY RESPONSIBILITIES
•Runs and assumes all responsibilities for multiple functions taking place at the same time.
•Inputs all checks and consumptions into the OPERA operating system.
•Communicates and clarifies all information with the various departments on set-ups and timelines for events.
•Trains and mentors all Banquet Servers and other Banquet Team Members with all Banquet Department Standards.
•Orders and maintains par levels of food and beverage not maintained by the kitchens.
•Responsible for the cleanliness and organization of all coffee rooms and storage rooms.
•Interacts with guests or clients on a one-on-one basis. It is there job to make sure that the guests expectations have been met.
•Fills out and gives team member evaluations.
•Goes over the amount of staffing needed for their events as soon as they start their shift.
•Is the acting manager when the Banquet Manager is not there.


ACCOUNTABILITY:
The Banquet Captain position has supervisory responsibilities, including hiring and corrective actions.


EXPERIENCE/TRAINING/EDUCATION: At least 5 years relative experience in high volume banquets or equivalent F&B experience is preferred to successfully perform this job.


COMMUNICATION SKILLS: This position requires the ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. This position also requires the ability to write routine reports and correspondence. Furthermore, this position also requires the ability to speak effectively before groups of customers or employees of the organization.


MATHEMATICAL SKILLS: This position requires the ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. This position also requires the ability to compute rate, ratio, and percent and to draw and interpret bar graphs.


REASONING ABILITY: This position requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. This position also requires the ability to deal with problems involving several concrete variables in standardized situations.


CERTIFICATES, LICENSES, REGISTRATIONS:
•Food Handlers Certification
•TIP’S Certification
•Scissor Lift Certification
•Pallet Jack Certification


SKILLS/ABILITIES:
•Must be proficient in using a computer.
•Must be able to use Microsoft Word, Excel and Outlook. Must be internet savvy.
•Must be able to use Stratton Warren for ordering purposes.
•Must be able to use the OPERA System.
•Must have knowledge of Micros and have other cashiering experience.


OTHER QUALIFICATIONS:
•Must know table configurations for different sized rooms.
•Must know differing table sizes and what would best fit for the different meeting room set-ups.
•Must know differing linen sizes and when to use the appropriate sizes for different meeting room set-ups.
•Must be able to communicate with other team members and guests on a high level.
•Must be able to interpret a Banquet Event Order (BEO) and ensure that all rooms are set according to the information given and requested on the BEO.
•Must know how to set up a buffet, plated, reception, continental and break function.
•Must know correct food presentation for buffets, plated, receptions, continentals and break functions.
•Must know all appropriate décor/props to be used in the room on themed buffets.
•Must maintain a high level of quality and professionalism at all times with team members and guests.
•Must be able to work in a high stressful environment.
•Must be able to read, write and communicate verbally in English.
•Organization is a must.


SPECIAL REQUIREMENTS:
Special vision requirements include close vision (clear vision at 20 inches or less), distance vision (clear vision at 20 feet or more), color vision (ability to identify and distinguish colors), peripheral vision (ability to observe an area
that can be seen up and down or to the left and right while eyes are fixed on a given point), depth perception (three-dimensional vision, ability to judge distances and spatial relationships), and the ability to adjust focus (ability to adjust the eye to bring an object into sharp focus). The above special vision requirements are required for lifting trays of plates, lifting chafers of food, lifting urns of coffee and hot water, lifting tables, chairs and Props/décor.