Banquet Captain Job at Legends Global (Shreveport)

Job Description

Legions/ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Banquet Captain at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana. Under the direction of the Director of Food & Beverage and the Food & Beverage Manager, the Part Time Banquet Captain member's primary responsibilities include the following functions in accordance with ASM policies.

Job Responsibility

Reports to work in proper uniform according to the scheduled time
Follows instructions for each event as given by the Manager and Supervisor of Food & Beverage
Must be able to make quick and accurate decisions
Consults with Food Services Manager regarding serving arrangements and additional employees and equipment required
Supervises and trains all food & beverage servers, cashiers, and temp labor, also serves food and beverage when needed to include: all functions, cashier duties and or assisting with plate up meals
Must be a leader, motivating the servers, and exceeding guest expectations
Determines when a guest should not be served additional alcoholic beverages in accordance with ASM Global policies
Must inspect function space prior to start of function to ensure cleanliness, organization and ambiance, (first impression, attractiveness, etc.)
Observes food being served to ensure that food is correctly garnished and arranged
Responsible for consumption sheets
Ensure front and back of the house are maintained in a clean and orderly fashion, taking part in cleaning and deep cleaning projects if needed
Foster and promote a cooperative working climate, maximizing productivity and employee morale
Complete all paperwork and closing duties in accordance with departmental standards
Review status of assignments and any follow-up action with Food & Beverage Manager and or Food & Beverage Supervisor
Organize and delegate daily tasks to banquet staff
Maximize efficient production of tasks as assigned by the manager on duty
Conduct pre-event meetings with banquet service staff
Maintain the proper set-up of service hallway to maximize efficiency of food service
Coordinate and monitor meal breaks for service staff
Prepare post-event task list with help of Food & Beverage Manager and Food & Beverage Supervisor ensure that tasks are completed prior to relieving service staff
Responsible for maintaining and supervising sanitation guidelines specified by managers
Responsible for overseeing productivity of Servers and temp workers and keeping them on task
Report any areas in need of maintenance or repair to the Food & Beverage Manager
Follow proper reporting procedures for accidents and incidents
Ability to prioritize multiple projects and meet strict deadlines
Ability to work under minimal supervision
Must have professional attitude and appearance
Thorough knowledge of liquor laws and regulations
Demonstrated accuracy with cash handling and Point of Sale system operation
Exemplary food and beverage service skills, in a fine dining atmosphere
Effective leadership and communication skills suited to a formal, professional environment
A strong commitment to exemplary customer service
Other duties as assigned and deemed necessary
Training employees
assigning and directing work

Requirements

Good communication skills
Must be 18 years of age or older
Ability to read signs and follow simple oral and written instructions
Excellent customer service skills
Must be able to pass a background check to include a credit history report and meet corporate minimum requirements
Teamwork oriented -- cooperative attitude is a must
Ability to work in a fast-paced environment and meet tight deadlines
Must be able easily adjust to changing priorities
Must be able to obtain a ABO Card and LATC Permit
Min of 2 Years banquet service experience in high volume banquets, restaurants (with banquet facilities)
Must be able to work and lead a team independently without active management
Excellent interpersonal, customer service, communications, team-building and problem-solving skills are required
Experience with upscale dining in a restaurant or similar type facility preferred
High school diploma or GED preferred
Knowledge of Banquet Event Order (BEO) preferred
Ability to use and maintain basic food service and kitchen equipment
Ability to train others in the use of basic food service and kitchen equipment
Strong communication skills and the ability to read, write, and understand English
Ability to interact with all levels of staff ability to quickly identify problems and resolve them
Excellent organizational and planning skills
Strong customer service orientation
Excellent communication and interpersonal skills
Ability to work with limited supervision
Ability to interact with all levels of staff including management
Ability to work flexible, irregular hours as dictated by the restaurant levels/event schedule, including nights, weekends, and holidays
Must be compliant with Health Codes\Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events
Ability to operate a cash register & credit card machine
Must be able to lift 45 pounds unaided
Must be able to carry and balance at tray with 8 entrée plates on the shoulder
Performing work through repetitive eye/hand coordination
Must be able to balance and have good manual dexterity

Nice to have

Experience with upscale dining in a restaurant or similar type facility preferred
High school diploma or GED preferred
Knowledge of Banquet Event Order (BEO) preferred

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