Banquet Captain

Job Summary:

• Handle all Banquet related events and functions – Seminars, Meetings, Lunch, High-tea, Dinner, Outside Catering
• To serve all guests in banquet function and provide excellent service at all time
• To supervise banquet waiters and all casual workers working in banqueting events
• Handle all aspect of function event and coordinating with event organizer
• Liaise with organizers on their program agenda and timing for each meal break and room set up requirements
• Do monthly inventory and maintenance for all banquet furniture and O.E.

Banquet Captain – Empowerment Practice:

• Making decisions regarding any matter that relates to banquet events for the best outcome for the organization
• Service recovery, handle complaints or incidents occurring in the banquet events and provide service recovery immediately. Report to Banquet Manager of any incidents for Manager to follow up with a report

Strategic Responsibilities/ Duties:

Banquet Operations

• Ensure all room set up is set according to hotel standard at all times
• Ensure room set up is completed in time and meet all hotel standards
• To take care all banquet furniture and equipment
• Conduct daily checks on function room maintenance
• Conduct roll calls every day and brief all waiters and casual workers on events and function programs
• Delegate and supervise all waiters and casual workers handling event functions in   banqueting
• Handle event turnover and do weekly planning for casual staffing.

Guest and Employee Relationship Management

• Work closely with catering sales team and various operations department to fulfil and meet the expectations of guests with special requests or related to service recovery
• Perform related duties and special projects for the banquet and other department when necessary
• Develop and maintain close business contact with regular bookers as well as provide personalize service whenever possible
• Develop and maintain close liaison with all supporting departments and employees through good inter-departmental and inter-personal relationship
• Establish and maintains effective employee relations through intelligent interpretation and conscientious application of hotel personnel policies
• Maximises all employees' productivity through the use of multi-skilling, multi-tasking and innovative technology to meet the expectations of the diners.

Key Skills and Requirements:

• Genuine, passionate, polite, tactful and friendly attitude
• A self-starter and good team player
• Excellence interpersonal skill and communication skills
• Ability to be flexible, decisive and quick-thinking
• Have the ability to handle complaints and difficult situations in a patient, calm and effective way
• Able to deal with changing priorities and work demands positively