• Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations. • Ensures compliance with and completion of all daily operational procedures by the Banquet Department. • Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. • Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. • Responsible for responding and handling all guest related issues pertaining to the department. • Ensures communication with Director of Banquets & staff. • Other duties as assigned. Responsibilities The Banquet Captain assists in all aspects of the department and must also direct, implement and maintain a service philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. Responsibilities may include training employees; planning, assigning, and directing work; addressing complaints and resolving problems. Qualifications • Minimum of one year of experience in hotel banquet operations; prior supervisory experience preferred. • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. • Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. • High school graduate or equivalent, some college preferred. • ServSafe and/or food safety training. • Alcohol awareness training (such as TIPS). • Ability to write routine reports and correspondence. • Ability to accurately compute mathematical calculations and use required measurement tools. • Knowledge of local activities and attractions appropriate for clientele.