Banquet Captain | Atlanta Le Meridien

Description

• 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 compliance with and completion of all daily operational procedures by the Banquet Department.
• Assists in managing all aspects of employee performance to ensure productivity and a quality work environment.
• Assists in implementing short- and long-range financial objectives for the Banquet Department consistent with property objectives.
• Ensures communication with General Manager, all other Department Managers, Supervisors and Staff.

Requirements

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Bilingual English/Spanish a plus.
• Ability to accurately compute mathematical calculations and use required measurement tools.
• Knowledge of local activities and attractions appropriate for clientele.
• Ability to write routine reports and correspondence.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• 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.
• Minimum of one year of experience in banquet operations; prior supervisory experience preferred.
• Alcohol awareness training (such as TIPS).
• High school graduate or equivalent, some college preferred.
• ServSafe and/or food safety training.

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance