POSITION:  Banquet Captain                                      

DEPARTMENT:  Event Operations                                                                            

HOURS OF SERVICE:  less than 16       

EFFECTIVE DATE:  December 17, 2021             

HOURLY RATE OF PAY: $18.00 - 22.52                              

DATE POSTED: December 10, 2021      

APPLICATION DEADLINE: January 9, 2022                                             

All duties will be performed in accordance with The Fairmont Empress’

commitment to luxury service standards

 

RESPONSIBILITIES

• Ensure smooth and efficient functioning of the day to day operations of the Banquet department by monitoring and organizing of the duty assignments, conducting daily briefings, call in staff upon authorization.
• Assist in the management and coordination of all conference programs including box handling, arrival, departure, meeting room set ups, flips and meal functions.
• Cultivates excellent guest service through the proactive interaction and on going communication with the meeting planners and guests ie. Meeting set-up, meeting session, meal requirements, wine pairing, timelines, temperature control and upselling hotel services.
• Exceed guest satisfaction goals for the Department and follow up on all concerns and opportunities as identified through direct guest interaction.
• Develop and maintain a constructive, harmonious and communicative working relationship with all supporting departments including kitchen, stewarding, maintenance, catering and housekeeping, ie. pre service meeting with Chef to discuss meal details, dietary concerns,  verification of function timelines.
• Proactive monitoring of departmental productivity through organizing of tasks, assist in improvement of revenues and cost control, working with Banquet Team to implement procedures or programs for improvement wherever necessary.
• Assist management team in administration of Banquet Department, daily reporting on events, accurate billing and other required paperwork.
• Liaise with the Conference Services /Catering Department/VCC on an ongoing basis to ensure that our customer’s expectations are being anticipated and exceeded.
• Provide guidance and mentorship for all colleagues to enhance colleague morale.
• Assist with training and development of all colleagues and on-going recognition of the Banquet team.
• Maintain a safety culture within the department and ensure departmental adherence to and awareness of Health & Safety standards.
• Supervise and assist with room sets and service delivery.
• Ensuring that all equipment, fixtures, and furniture of the department are kept in good supply and in the best repair possible.
• Communicate all pertinent event information to the team, including the event log to share internally with the department for record keeping.
• Other duties as assigned.

QUALIFICATIONS

• Minimum one year supervisory/managing experience (within the last five (5) years) with preference given to minimum one year Food & Beverage supervisory experience in a high volume banquet/catering facility, with either minimum two years experience as a banquet server or minimum one year experience as a server in a fine dining establishment.
• Proven strong leadership ability and motivational skills with ability to communicate with a professional business manner.
• Ability to effectively understand the “big picture”, solve problems and make decisions in a personable and confident manner and with consideration to Hotel interdepartmental impact.
• Ability to calmly and efficiently manage conflicts, critical situations and challenges.
• Execute multiple tasks within strict deadlines while displaying attention to detail.
• Demonstrated ability to work well with minimal supervision.
• Demonstrated team player with proven success in relationship building.
• Previous experience training and developing co-workers.
• Demonstrated commitment to provide excellent service and exceed guests’ expectations.
• Impeccable grooming and presentation.
• Fluent English language skills; both written and verbal.
• Comprehensive knowledge of food preparation, wines, beers and mixology.
• Demonstrated excellent organizational skills – showing flexibility in handling multiple priorities and meeting deadlines.
• Demonstrated knowledge of Microsoft Office Suite (Outlook, Word, Excel etc.)
• Excellent communication and interpersonal skills.
• Current Serving it Right certification or equivalent
• Knowledge of Silverware, PM Oracle is an asset

Note: The position of Banquet Captain is physically demanding.  The successful applicant must be physically capable of performing repetitive work, including kneeling, pushing, pulling, and lifting and carrying up to 20 pounds. Must be able to stand and walk for long periods of time (for up to 8 hours), with the occasional ascending or descending of ladders, stairs and ramps.