Job Title : Banquet Captain

Department : Food and Beverage Service

Division : Food and Beverage
Property : Almont Hotels and Resorts

Organization Structure

Reports to : Banquet Supervisor, Food & Beverage Manager

This Job : Banquet Captain
Direct Subordinates : Waiter/ Waitress
Indirect Subordinates : Stewards, Florist/Gardener, Housekeeping Public
Areas
Backs-up/ Supports for : Restaurants

Job Scope

Responsible for supervising associates, ensuring orderliness in the department, and

ensuring that services are tendered with utmost courteousness and adherence to
objectives and performance and quality standards of the Hotel.

Primary Responsibilities

Operation Services & Support

0 Ensures implementation of operational processes; coordinates with the event’s

organizer to ensure appropriateness of preparation for functions; monitors
workflow in the outlet such as set-up plan according to the Banquet Event Order,
set-up of tables and buffet, food refill and buffet replenishments; checks linen,
change of table cloth as per event and function, watches over coffee stations and
room conditions; A/V and other technical requirements in place, while ensuring
efficient service delivery.

1 Coordiantes with other concerned departments as regards requirements to

ensure efficient and smooth flow of service

Prepared By Reviewed by Approved By Date of Effective

Issue Date

Ma. Consuelo Galang- Yabut Adelfa Pace

F&B Service Department HR Department VP for Operations 31 Jan 2018 31 Jan 2018

[Page 1]
 2 Performs administrative and clerical functions such as billing arrangement,
distributing bills to respective functions, reviewing collections, endorsing all
room charges and cash to Front Office, preparing daily and monthly revenue
reports and inventory, requisition of linens and all needed equipment, par
stocking and organizing stocks, responding to phone calls, makes signage, buffet
tags, and place cards.

People Management, Continuing Employment & Support

1. Understanding, continuing update and compliance of the relevant policies,

procedures and service delivery standards of the above specified
department/division, this position and its direct subordinates.

2. Understanding, continuing update and implementation of the human resources

policies, procedures and code of conduct; while promoting management, team
and cross department support, leadership, professionalism and good relations.

3. Monitors and supervises staff performance and provides departmental training

for new hires and subordinates; conducts daily briefing to the
waiters/waitresses to facilitate acquisition and retention of skills; while
maintaining performance appraisal for associates’ growth and movement.

4. Plans and administers duty roster to ensure balanced manning and productivity.

Other Responsibilities

Performs other related duties which may be assigned by the Banquet Supervisor
and or Food & Beverage Manager.

Relationships

Internal: F&B Culinary Department, Front Office Department, Housekeeping

Department, Human Resources Department, Sales and Marketing
Department, Security Department, Technical Department

External: Hotel Guests, Events Organizers

Qualifications

Education: Bachelor’s Degree in Hotel and Restaurant Management or its

equivalent.

Prepared By Reviewed by Approved By Date of Effective

Issue Date

Ma. Consuelo Galang- Yabut Adelfa Pace

F&B Service Department HR Department VP for Operations 31 Jan 2018 31 Jan 2018

[Page 2]
 Experience: Minimum of 2 years’ experience, preferably in hotel and restaurant,
food and beverage service operations.

Competencies

1. Exceptional Service. Understands that value can be created with every encounter and
this is reflected in superior standard of service.

2. Integrity. Honest and straightforward in interactions with our owners, guests,

colleagues and the community in which we operate.

3. Respect. Respects the objectives of our stakeholders, the values of our guests, and the
cultural difference in the locations that we operate.

4. Teamwork. Understands that in our business it is only working together as one team
that we can really excel and provide to our guests an overall exceptional experience.

5. Passion. Believes our passion to provide the best hospitality experience comes from
caring for our guests, our business and ourselves – this is the driving force of the Marco
Polo Way.

6. Continuous Improvement. Innovative and utilizes best practices to continually

improve management techniques, and the quality of our products and services.

7. Technical Skills

8. Communication

9. AMUMA. Comprehensive and able to deliver the mantra of all Almont Properties.

Prepared By Reviewed by Approved By Date of Effective

Issue Date

Ma. Consuelo Galang- Yabut Adelfa Pace

F&B Service Department HR Department VP for Operations 31 Jan 2018 31 Jan 2018

[Page 3]