Banquet Captain - C. Baldwin Hotel, Curio Collection by Hilton

Sage Hospitality - Houston, TX

Full-time - Entry Level

Houston, TX

Accommodation

About the position

The Banquet Captain at C. Baldwin Hotel is responsible for overseeing the setup, maintenance, and breakdown of buffet services for various meals, ensuring a safe and efficient dining experience for guests. This role requires strong organizational skills, attention to detail, and the ability to work flexible shifts, including mornings, evenings, weekends, and holidays. The Banquet Captain will assist guests, maintain cleanliness in service areas, and communicate effectively with the management team.

Responsibilities

• Set-up, maintain, and break down buffet for breakfast, lunch, and/or dinner in a safe manner.
• Assist guests to ensure all foods are properly served.
• Read BEO and know how to complete a set-up.
• Set tables in assigned area correctly and uniformly.
• Keep station neat and clean while servicing guests per established policies and procedures.
• Use proper in-room clearing and tray jacks.
• Break down buffets or other special food service tables and equipment.
• Assist Banquet Captain in setting up/breaking down buffet or other special food service tables and equipment.
• Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.
• Maintain kitchen area and all storage areas clean according to policies set forth by management.
• Clearly and timely communicate needs and concerns to Banquet Captain and/or Manager/Director.
• Complete all set-up and closing duties.
• Maintain buffet table throughout the day, ensuring all food items and utensils are out on time.
• Assist guests; help serve as needed and respond to questions using suggestive selling techniques.
• Clean off buffet table including putting all utensils, food, and other items back in the appropriate place in the kitchen.

Requirements

• High school education or equivalent.
• One to two years in a related position with this company or other organization(s).
• Basic knowledge of customer service principles, food service function, and restaurant and kitchen operations.
• Ability to use tact and understanding when dealing with customer service problems.