Banquet Captain at Tacoma Country & Golf Club

Description

Banquet Captain

Direct Report: Clubhouse Manager and Food & Beverage Manager

 

Tacoma Country & Golf Club Overview

Tacoma Country & Golf Club is as proud of our past as we are excited about our future. Dating to 1894, Tacoma Country & Golf Club has been occupying this beautiful property on the shores of American Lake for well over a century. TCGC is the oldest established Golf Club West of the Mississippi.

Golf is central to the member experience at Tacoma Country & Golf Club. We feature an 18-hole championship golf course that stretches beyond 6,900-yards from the back tees. Accomplished players will love the test they find on our links, while players of all skill levels will find a playable course that is enjoyable round after round. 

Tacoma Country & Golf Club (TCGC) operates a banquet kitchen and a full service, member-only restaurant. Throughout the property there are many banquet rooms and facilities used for events. We offer a fun, energetic and welcoming culture here at the Club which helps create and maintain relationships with our members and their guests. Tacoma Country & Golf Club has a very active membership in the summer months with business levels thinning out in the Winter months as the membership heads south. The food quality here at TCGC is one of our focal points and the membership is quick to comment on their love of the restaurant and level of service we extend to them! Our Executive Chef has been with the Club for 15 years, loves to fish, and is active in changing the weekly specials and menus to reflect the seasons. 

Position Summary

The Banquet Captain is responsible for leading the banquet team as they carry out the functions laid out by the banquet party sheet, as established by the Clubhouse Manager. The Banquet Captain is expected to execute & direct all events in accordance with the Club’s policies and procedures to ensure profitability, guest satisfaction, and positive team member relations. This is not a supervisory position, and the Banquet Captain is not responsible for assigning duties, scheduling shifts, or disciplining members of the banquet team. 

Position Responsibilities, Tasks and Duties

· Coordinate with the event host on all aspects of the banquet function, receive and greets members and guests throughout entirety of event. Coordinates any day of special requests including dietary restrictions and communicates this to the correct department.

· Observe guests to fulfill any request, to perceive the flow of the event (i.e., when the next course should be served), or when the meal is complete.

· Display good customer relation skills and take initiative to greet guests.

· Respond quickly and accurately to guests’ requests.

· Lead the banquet service team according to the banquet party sheet created by the Clubhouse Manager, including ensuring the banquet team is carrying out the assigned tasks, developing team member’s skills through training, building teamwork, and helping establish positive team member morale. 

· Train staff in the set-up/breakdown of assigned banquet areas according to event contract.

· Monitor staff in the service of food and beverage according to Club standards. Monitor all food and beverage products to ensure they meet Club standards.

· Responsible for executing events: from staff arrival through the conclusion of the event, including clean up, oversees all aspects of the banquet functions ensuring that food areas and event spaces are properly set-up and ready at specified event start times. 

· Assist with buffet presentations and decor.

· Communicate and discuss last minute changes with the banquet team.

· Assist and work with the entire food and beverage team in ensuring that our guests’ expectations are exceeded by maintaining an open line of communication with management. Stay in constant contact/communication with Banquet Chef to ensure food timing aligns with event contract, also providing support to the Executive Chef, Sous Chef, Bartender, and bar staff. 

· Checks banquet areas for cleanliness at beginning and end of events.

· Ensure the facility is exceptionally clean when the event concludes, all side work is completed, and equipment is secured. Handles all equipment with care to minimize breakage.

· Perform and log inventory of necessary Banquet Items and communicates this to the Clubhouse Manager.

· Ensure compliance with health, sanitation, and safety regulations by clearly communicating and reinforcing standards and procedures for all team members, ensures the Club’s service standards are being met while maintaining personal appearance and cleanliness according to apparel standards for both self and staff.

· Bartend events when service requires the need.

· Attend weekly Food & Beverage meetings and actively participates in reviewing event contract logistics when leading an event.

· Adhere to all state and local laws and Club policies, guidelines, and procedures for serving alcoholic beverages. 

· Maintain a positive and professional demeanor during all interactions with guests, vendors, team members, and management. 

· Assist in or conduct pre-event and post-event team meetings as assigned by the Clubhouse Manager.

· Have complete knowledge of all food and beverage items on the event menu.

· Possess the ability to accept performance feedback in a professional manner.

· Arrive on time and maintain regular attendance to all scheduled shifts. 

· Responsible for securing the building after events.Assist the Clubhouse Manager with assigning duties and give input on scheduling staff for events as requested.

· When event is ongoing and issues arise, report to Clubhouse Manager or Food & Beverage Manager including reporting employee misconduct.

· Complete other duties as assigned. 

Compensation and Benefits

This is a full-time, 30+ hour weekly, with benefits including:

· Hourly Wage + Service Charge Allocation

· Paid Time Off per handbook

· Medical, Dental, Vision insurance, dependent coverage available per handbook

· 401K and 401K Match per handbook 

· Life Insurance per handbook

· Holiday Bonus Program per handbook

· Holiday Pay per handbook

· Employee Meals per handbook

· Partial Tuition reimbursement for continued education per handbook

· Golf Privileges per handbook

Requirements

Candidate Requirements and Qualifications

· Minimum High School Graduation or equivalent AND related Restaurant/Banquet experience and/or training OR equivalent combination of education/experience. 

· A minimum of 2 years banquet style service recommended, Banquet Captain experience preferred

· Thorough knowledge of food and beverage operations and industry

· Possess an outgoing, friendly, professional personality

· Possess leadership skills to motivate staff with a commitment to quality, excellence, and Club Standards

· Highly energetic, self-starter, hands-on approach to Captain position with the ability to work well in a team-oriented, fast paced, event-driven environment

· Able to provide excellent communication skills at all levels. Must be able to speak, read, write, and understand the primary language(s) used in the workplace

· Ability to monitor the work of others and provide support as needed 

· Ability to communicate with employees, co-workers, vendors and management staff in clear, business-like and respectful manner which focuses on creating a positive, enthusiastic and cooperative work environment

· Ability to effectively deal with internal customers (Members) and their guests and collect information to resolve conflict

· MAST 12 certified Required

· Pierce County issued Food Handlers Permit, or ServSafe certified Required

· CPR, AED, and/or First Aid certified preferred. 

· Flexibility to work varied shifts, including weekends and holidays, with variable overtime per business needs