Banquet Captain – Kona Village | Rose Wood

Job Description

OVERVIEW/BASIC FUNCTION
This position requires someone that can motivate their team. A people person who shows solid leadership skills. Moreover, he/she needs to be able to train their team in all service and product relevant areas. The banquet captain would need to be a people person, intuitive and friendly with a vibrant personality. To assist the Banquet Manager and Banquet Assistant Manager in ensuring that the banquet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times. Work closely with the Food and Beverage team to ensure achievement of strategic departmental goals, especially in the area of guest satisfaction. To be prepared to work flexible shifts at designated area to create a fully multi skilled and productive Food and Beverage team with a sense of Aloha.
 
RESPONSIBILITIES
Guest Satisfaction
  • Ensures the delivery of Rosewood Relationship Hospitality and provides exceptional and memorable guest service at all times.
  • Efficiently delivers an engaging refined and intuitive high standard of service with the respect of the Hawaiian culture and tradition.
  • Provides excellent service to internal customers in other departments as appropriate.
  • Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
  • Maintains positive guest and colleague interactions with good working relationships.
  • Establishes a rapport with guests maintaining good customer relationships.
  • Effectively manage guest demands
  • Gathering and recording of guest preferences. 
Operations
  • Ensures that minimum brand standards have been implemented.
  • Ensures that all Food and Beverage Sequence of service are implemented.
  • Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
  • Works closely with other Restaurant Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
  • Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
  • Assists in conducting monthly inventory checks on all operating equipment and supplies.
  • Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up sell alternatives.
  • Ensures that the restaurant is kept clean and organised, both at the front as well as the back of house.
  • In the absence of Assistant Restaurant Manager, conduct daily pre-shift briefings to associates on preparation, service and menu.
  • Assist to liaise with the kitchen and beverage department on daily operations and quality control if appropriate.
  • Performs the function of cashier and responsible for Micros cashiering procedure.
  • Balances cash and credit card charges and remittance of cash to Front Office Safe. 
  • Makes necessary checks needed for specific events or functions.
  • Be a hands-on supervisor and be present at all times in the restaurant, especially during busy periods.
  • Assist to liaise and organize with Housekeeping Department that the cleaning schedules are strictly adhered to.
Administration
  • Assists to ensure that the Food and Beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.
  • Assists to prepare and update departmental operations manuals as appropriate.
  • Assists to conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Marketing
  • Assists with preparation of yearly marketing plan which is the basis of the Food and Beverage annual marketing plan.
  • Helps to evaluate local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
Finance
  • Assists to improve productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines.
  • Assists to ensure that the outlet is operated in line with maximising profit while delivering on the brand promise.
  • Assists the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue.
  • Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
  • Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
  • Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system
Talent and Culture
  • Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
  • Maximizes the effectiveness of associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
  • Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
  • Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.
  • Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
  • Feedbacks the results of the Associate Engagement Survey and ensures that the relevant changes are implemented.
Other Duties
  • Is knowledgeable in statutory legislation in associate and industrial relations.
  • Exercises responsible management and leadership at all times and positively represents the Kona Village management team and Rosewood Hotels & Resorts.
  • Understands and strictly adheres to rules and regulations established in the associate handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
  • Ensures high standards of personal presentation and grooming.
  • Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.
  • Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
  • Attends training sessions and meetings as and when required.
  • Carries out any other reasonable duties and responsibilities as assigned.
Group Specific
  • Contribute to ensuring that brand integrity and clarity are always maintained.
  • Is a “Brand Ambassador” at all times and ensures brand integrity and clarity are always maintained.
  • Model the company’s culture, vision, mission and core values at all times.
  • Works with a sense of Aloha and in respect of the Hawaiian culture and tradition
  • Complies to the company policies.
  • Works with pre-set budgetary limits.
  • Takes on other tasks in addition to the ones stated, in a reasonable framework.
QUALIFICATIONS & WORKING EXPERIENCE
  • 1 to 3 years experience in upscale Food and Beverage operations or freestanding restaurant
  • Background in banquet operations preferred 
  • Cross-cultural work experience preferred
  • Familiarization with Forbes standards is preferred
  • Fluent spoken and written in English  
  • High School Diploma.

Location