POSITION:           Banquet Captain  

DEPARTMENT:  Catering/Concessions

REPORTS TO:     Food & Beverage Manager & Food & Beverage Supervisor

FLSA STATUS:    Non-Exempt Part Time Hourly

Summary

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.

Essential Duties and Responsibilities   

Must be able to communicate effectively, both verbal and written, in English.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 & BeverageMust be able to make quick and accurate decisionsConsults with Food Services Manager regarding serving arrangements and additional employees and equipment requiredSupervises 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 expectationsDetermines when a guest should not be served additional alcoholic beverages in accordance with ASM Global policiesMust 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 arrangedResponsible for consumption sheetsEnsure 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 standardsReview status of assignments and any follow-up action with Food & Beverage Manager and or Food & Beverage SupervisorOrganize 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 deadlinesAbility to work under minimal supervisionMust have professional attitude and appearanceThorough 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 serviceOther duties as assigned and deemed necessary.

Qualifications

Good communication skills;Must be 18 years of age or olderAbility to read signs and follow simple oral and written instructionsExcellent customer service skillsMust 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 prioritiesMust be able to obtain a ABO Card and LATC Permit

Supervisory Responsibilities    

       

Responsibilities include training employees; assigning and directing work.

Working Conditions

The working hours are scheduled based on the needs the facility. PART-TIME ON-CALL scheduling.There is no guarantee of hours on a weekly basis.Must have reliable transportation and be able to report to work as scheduled.Maintain a client service oriented attitude.Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekends and holidays and can work flexible schedulesNON-SLIP SHOES REQUIRED.

Education and/or Experience        

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 preferredHigh school diploma or GED preferredKnowledge of Banquet Event Order (BEO) preferred

Skills and Abilities

Ability to use and maintain basic food service and kitchen equipmentAbility to train others in the use of basic food service and kitchen equipmentStrong communication skills and the ability to read, write, and understand EnglishAbility to interact with all levels of staff ability to quickly identify problems and resolve themExcellent organizational and planning skillsStrong customer service orientationExcellent communication and interpersonal skillsAbility to work with limited supervisionAbility to interact with all levels of staff including managementAbility to work flexible, irregular hours as dictated by the restaurant levels/event schedule, including nights, weekends, and holidaysMust 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

Computer Skills  

 Ability to operate a cash register & credit card machine

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.

Must be able to lift 45 pounds unaided.Must be able to carry and balance at tray with 8 entrée plates on the shoulderPerforming work through repetitive eye/hand coordinationMust be able to balance and have good manual dexterity

Note

The essential responsibilities of this position are described under the headings above.  They may be subject to change at any time due to reasonable accommodation or other reasons.  Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

To Apply

Apply at – www.shreveportcenter.com

Tracey James

Human Resource Manager

Shreveport Convention Center

400 Caddo St

Shreveport La, 71101

Applicants that need reasonable accommodations to complete the application process may contact

318-841-4243.

ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.