BANQUET CAPTAIN in SOUTHFIELD, Michigan at NORTHERN HOTELS GROUP, LLC

Directs and coordinates activities of banquet staff during banquets, serves, cleans and provides customer service during meetings and banquets and ensures that food is served promptly by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

? Consults with Banquet/Service Manager or Executive Chef on such items, as serving arrangements and additional employees and equipment needed.

? Ensures sufficient banquet staff is present and prepared to service the banquet/meeting.

? Ensures that each guest is greeted, served and needs are met in a friendly, professional manner.

? Directs and participates in side work duties and prepares for future events as directed.

? Observes and serves food to ensure that food is correctly garnished and arranged on plates.

? Directs and clears all dishes and items used in the service of banquets and ensures proper storage.

? Maintains a clean and orderly work area.

NHG POLICIES: Responsible for following all NHG policies and procedures as set forth in the NHG handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

SUPERVISORY RESPONSIBILITIES: Assists in supervising 1-10 employees in Banquets. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; addressing complaints and resolving problems.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE: One-year certificate from college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating/maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to respond to complaints or inquiries from groups of managers, customers, employees and general public. Ability to communicate effectively before groups of customers or employees in person, via telephone or in writing.

MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions and percentages. Ability to accurately handle cash, credit cards and checks. Ability to use basic accounting functions to balance deposits/daily work.

REASONING ABILITY: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written or oral form.