Banquet Captain

1. To in charge of each function and supervise service staff to provide courteous and efficient service.
2. To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
3. To in carge and supervise the service rendered to clients and make sure of its high standards for each function which assigned.
4. Supervise the banquet staffs to perform all work in accordance with established Banquet policies and procedures.
5. Must know the banquet equipments available in the hotel as well as AV equipments.
6. To cooperate with BQ. Chef, Beverage Manager and staff in order to obtain a fine presentation of food and beverage.
7. To make sure that all drinks and food dishes are according to menu and list specification, properly presented, be hot/cold/iced or at temperature before served.
8. To check the function which stand by for preparation, lying of tables plan, cleanliness of chinaware, cutlery and glasses.
9. To accept guest complaints, be a good listener, solve such complaints in the most diplomatic manner and report to the management.
10. Daily briefing and give information through the staffs before function started.
11. Attend all training as assigned and pass on the information to the staff.
12. Dress up neatly and cleanly with name badge.
13. Ensure the hygiene, safety and efficiency of work place.
14. Check staff absence and report to Supervisor.
15. Cooperate with other Departments to make sure in charged function run smoothly.
16. Check to see location in order to give an advice to customers, outside catering only.
17. Check the accuracy of Captain Bill with event order.
18. Submit daily Captain Report on each event order to Banquet Manager.
19. To perform all duties assigned to efficiently, technically, correct, follow the management policy, hotel rules and regulations, orders or supervisors, adhere to procedure of the training manual and achieving a high standard leading to total guest satisfaction.