Event & Banquet - Captain

Job Description

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, A Rosewood Hotel, is looking for an Event & Banquet Captain. This role is responsible for supervising, training, and inspecting the performance of assigned Banquet Associates, ensuring that all procedures are completed to the hotel's standards. Assist where necessary to ensure optimum service to guests.

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the event.
• Maintain complete knowledge of all liquor brands, beers, and non-alcoholic selections, as well as the correct glassware and garnishes in the restaurant.
• Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Maintain complete knowledge of VIPs as determined by Hotel & Club Members. 
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain complete knowledge of P.O.S. and manual systems.
• Maintain complete knowledge of service requirements for assigned functions:
• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish, and method of presentation.
• Particular characteristics/description of wines/champagne ordered.
• Prices for specified bar selections on cash bars.
• Station assignment and table set-up.
• Group name, type of function, and expected attendance.
• Scheduled hours of service.
• Special requests/arrangements.
• Order of service, traffic flow in the room.
• V.I.P.'s.
• Communicate additional meal requirements and special requests to the kitchen.
• Clear each course following procedures laid down in the departmental manual.
• Set up and check all equipment needed for table-side service 
• Prepare all Table Side dishes and drinks 
• Check storage areas for proper supplies, organization, and cleanliness.
• Legibly document orders when the system is down and distribute food orders to the kitchen.
• Retrieve all alcoholic beverage items from the bar and serve them to guests in accordance with departmental standards.
• Open and serve wine/champagne bottles in accordance with departmental standards.
• Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Handle guest complaints following the six-step procedure and ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and assigned station and service area organization.
• Complete requisition for additional supplies needed and submit to Manager. 
• Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Inspect the scheduled function area/room for cleanliness, working condition, and proper furniture/equipment setup; rectify any deficiencies with the respective departments.
• Meet with the Chef and Stewarding to review the scheduled group's menu and equipment requirements. 
• Ensure agreement on delivery times, amounts, and special arrangements. 
• Communicate service needs throughout the function.
• Prepare station assignments for Banquet Servers according to group requirements and hotel standards.
• Ensure assigned associates have reported to work; document any late or absent employees.
• Coordinate breaks for assigned associates.
• Assign stations and side-work to Servers in accordance with departmental procedures. 
• Communicate additions or changes to the assignments as they arise throughout the shift. 
• Identify situations that compromise the department's standards and delegate these tasks.
• Conduct pre-meal meetings with Servers and review all information pertinent to the set-up and service of the group.
• Inspect grooming and attire of associates; rectify any deficiencies.
• Inspect table set-ups; check for cleanliness, neatness, and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Check bar set-ups for cleanliness, organization, and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables, receptions, and coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; and resolve any problems. 
• Ensure replenishment of items as specified on event orders and requested by group contact.
• Set out name cards and escort cards in accordance with group requirements and departmental standards.
• Organize head table assembly and assist the group's entrance into the function area.
• Meet the group coordinator/host(ess) before the function, make the introduction, and ensure all arrangements are agreeable.
• Greet guests upon arrival at the function and assist in seating as required by the group in accordance with departmental standards.
• Direct Servers on the timing of service throughout the function.
• Communicate additional meal requirements and special requests to the kitchen.
• Monitor associates’ performance in all service and job function phases constantly, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assist Banquet Associates with their job functions to ensure optimum service to guests.
• Observe guest reactions and confer frequently with service associates to ensure guest satisfaction.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six-step procedures and ensuring guest satisfaction.
• Total all charges for the group function, prepare checks, and present to group contact for payment. 
• Adhere to all cashiering procedures/policies.
• Ensure that unused food is returned to the kitchen, that designated condiments (butters, cream, dressings, etc.) are broken down and properly stored, and that all banquet supplies are returned to designated storage areas.
• Direct the final breakdown of the function room and clean up. Ensure all department standards are met.
• Ensure all closing duties for associates are completed before associates sign out.
• Conduct training of associates as assigned.
• Provide feedback on associates’ performance to the manager. 
• Report disciplinary problems to the manager and participate in the counseling of employees.
• Foster and promote a cooperative working climate, maximizing productivity and employees’ morale.
• Respond to all pages by beeper promptly.
• Complete work orders for maintenance repairs and submit them to Engineering. 
• Contact Engineering directly for urgent repairs.
• Document pertinent information in the department logbook and or captain report.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review the status of assignments and any follow-up action with the manager and/or on-coming supervisor.
• Inspect all setups and rooms for the next day's work.
• All other duties as required.

Confidentiality: While working for the company, there will be access to various confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates unless otherwise stated.

General Skills:  Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Knowledge: Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize, and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved and use all senses to meet quality standards.
• Ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions; 
• Ability to comprehend and follow recipes; perform job functions with minimal supervision; work cohesively with co-workers as part of a team.

Language:  Required to speak, read, and write English, with fluency in other languages preferred.




Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. 
• Kitchen Environment - constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, and cleaning tools.

Qualifications:

• High School Diploma or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certification.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.
• Minimum of 21 years of age to pour alcoholic beverages.

Experience:

• Minimum two years’ experience in banquet service.
• Hotel operational exposure (i.e., F&B) is preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

The pay scale for this position is between $20.26 and $20.76/hour plus service charge. This is the pay range for this position that the Hotel reasonably expects to pay.

About Us

Situated on one of the most beautiful and exclusive beaches in Southern California, Rosewood Miramar Beach is in Santa Barbara’s picturesque Montecito community and one of only 15 properties in the world to hold the coveted Forbes Five-Star title. The 16-acre residential-style estate is designed with style, grace, and glamour, featuring 153 ultra-luxury guest rooms and suites, including beachfront accommodations, a collection of signature suites, and multi-bedroom bungalows. Amenities include Forbes Five-Star Sense, A Rosewood Spa, a state-of-the-art fitness studio, two cabana-lined pools, and bespoke beach service on the sandy shores of Miramar Beach. Home to six unique dining venues, Rosewood Miramar Beach is a popular culinary destination for locals and visitors alike, with its oceanfront MICHELIN one-star and MICHELIN green star restaurant, traditional Japanese Edomae sushi experience, al fresco beach bar, sophisticated cocktail lounge, casual all-day dining as well as poolside dining, and delightful poolside ice cream shop serving classic American fare. Expansive indoor and outdoor event space, totaling approximately 28,000 square feet, includes the Chandelier Ballroom, with over 6,500 square feet, and the Great Lawn, which offers infinite ocean views. Attentive Estate-Style™ service makes Rosewood Miramar Beach the perfect destination for celebrating life’s moments in highly personalized settings. Rosewood Miramar Beach is owned by Caruso and managed by Rosewood Hotels and Resorts.