Banquet Captain Part-time

The St. James Hotel is an iconic, boutique hotel providing modern conveniences, yet steeped in rich history and Victorian charm. The Hotel offers luxurious amenities and culinary delights delivered by remarkable hospitality professionals.

The targeted hiring range for this position is $18.17 - $23.65 per hour depending on qualifications; however, the expanded salary range provides opportunities for advancement. Our salary ranges are determined by role, level, and job location. Within the range, individual pay is determined by factors including job-related skills, competencies, experience, and relevant education, training or a combination of these things and market demand. More information about the specific salary range and benefits for your location will be discussed during the hiring process.

Our benefits package for part-time employees includes a 401(k) match, employee discounts and valuable well-being benefits like free EAP services, financial planning assistance, and well-being coaching, all designed to support your health and financial security.

We are seeking a dedicated and experienced Banquet Captain to join our team at the prestigious St. James Hotel. The successful candidate will be responsible for organizing and assisting in the supervision of banquet servers, bartenders, and house personnel to ensure all banquet events are executed smoothly and provide exceptional guest service, ensuring 100% satisfaction.

Associate’s degree (A.A.) or equivalent from a two-year college or technical school and 6 months to one year of related experience/training in a premier banquet and conference facility, or an equivalent combination of education and experience.

Responsibilities

Execute and supervise the duties of banquet servers, bartenders, and house personnel.; Ensure staff effectiveness through effective communication, coaching, counseling, and performance appraisal.; Enforce systems, policies, and procedures, providing educational and development opportunities.; Act as the department head in the manager’s absence, representing the hotel to clients, guests, and vendors.; Investigate and resolve service complaints to maintain high guest satisfaction and peak staff performance.; Ensure all banquet spaces are clean, organized, and prepared according to daily, weekly, and monthly schedules.; Master and utilize Point of Sale, Sales & Catering, and Inventory Management programs for billing, stock requisition, and inventory management.; Assist in recruitment, selection, orientation, and training of new staff, maintaining a safe, secure, and legal work environment.; Comply with all Health Code guidelines to ensure safe handling of consumables.; Coordinate activities with all departments to provide efficient and timely services.

Requirements

Proficient in Word, Excel, Outlook, and Internet applications.; Excellent verbal, written, and communication skills, with strong attention to detail and interpersonal relationships.; Strong critical thinking, problem-solving, and prioritization skills.; Ability to follow instructions in written, oral, or diagram form.

Nice to have

Previous supervisory experience.; Experience with Point of Sale, Inventory Management, and Sales & Catering systems.

Benefits

Be part of a historic and prestigious establishment.; Engage in a dynamic and rewarding work environment.