Job Description

Job Location: Hoosick Banquet LLC - Troy, NY 12180
Position Type: Part Time
Salary Range: $19.00 - $21.00 Hourly

Job Category: Hospitality - HotelWe are pleased to share the benefit options that we offer:
- Paid Time Off
- 401K Investment
- Referral Bonus
- Associate Development Plan Opportunities
- Internal Promotion Opportunities
- Medical, Dental, Vision, Voluntary Benefits, FSA and HSA Account options available to Full-Time associates
- Associate Travel Program Discounts
The banquet captain assists the Banquet Manager in overseeing banquet staff and coordinating banquet functions to ensure that the groups using the hotel banquet facilities are completely satisfied. Reports directly to the Banquet Manager.  A college degree or related experience in the operations of banquets or cater facility. Knowledge of food and beverage operations, food handling and service techniques a must. Attention to detail; communication skills; organization skills; problem solving, reasoning, leadership, and training abilities necessary. Physical requirements include moving around or standing for long periods of time. Handling and setting up banquet equipment, which require lifting and/or carrying items weighing 15 to 60 lbs.
Job Duties include, but not limited to:
·         Maintain organization of banquet service areas.
·         Maintain banquet cleanliness in front and back of house.
·         Assist in pre-service and periodic training.
·         Coordinate food service between kitchen and banquet servers.
·         Inspect all set up and ensure that it follows BEO requirements.
·         Review and implement table and seating diagrams.
·         Manage all opening and closing side work.
·         Control transfers and stock inventory.
·         Complete event captains’ report.
·         Complete strike list and closing inspection duties.
·         Check on Customers’ I.D.
·         Enforce all rules and regulations.
·         Follow all health and safety regulations.
·         Control and limits wastage.
·         Review menu/service (BEO) with Sales Managers and Chef on a daily basis.
·         Coordinates and oversees all food requirements with kitchen, unless otherwise communicated through Banquet Supervisor.
·         Coordinates all liquor requirements with Lounge Manager.
·         Assist with all reasonable bar back duties as required.
·         Maintains up-to-date details on banquet functions and communicates changes to supervisor or captains.