Restaurant Captain jobs

Job Overview

The Banquet/Bar Captain role receives guidance from the Operations Manager, Senior Operations Manager and/or the Director of Operations. The role of the Banquet & Bar Captain is to provide exemplary customer service while supervising the staff, operations, and guests of banquet events.

RESPONSIBILITIES

• MUST be flexible/willing to accommodate irregular schedules, determined by events and/or operational requirements requiring him/her to work evenings, overnights, weekends and holidays, as required.
• Establish and maintain effective client relations, focused on providing a superior Customer Experience.
• Respond promptly to our client inquiries, requests, and complaints.
• Enforce Rogers Centre standards throughout the setup, service/execution and teardown of banquet events
• Directing Banquet Staff (servers, bartenders, cashiers/coat-check), assigning tasks and breaks
• Primary contact with the culinary team during an event to maximize the probability for ideal F&B service outcomes.
• Monitor and manage buffet/bar replenishment needs efficiently, identify shortages and ensure required client authorization is received in advance.
• Ensure that organization and cleanliness of back of house areas is maintained.
• Ensure correct use of POYNT Point of Sale terminals by appropriate staff and ensure the recording of sales is carried out in line with approved financial procedures.
• Completion of daily consumption reports and bar inventory sheets.
• Complete pre-event assignments and dietary information sheets for banquet staff.
• Prepare and deliver Daily Briefings at the start of each shift and Pre-Service Briefings prior to each meal service.
• Liaison between clients and other internal departments.
• Promote teamwork, a positive work environment, and efficient operations/service practices.
• Ensure hourly staff are following Aramark’s hygiene/grooming and uniform standards.
• Monitor staff performance, identify areas for improvement, and ensure staff receives necessary training.
• Train and educate hourly staff on all aspects of their specific role.
• Ensure all liquors, beers, and wines are stored in the secured storage areas.
• Assist with inventory of liquor, wine, beer, banquet/bar supplies and equipment, as required.
• Enforce Aramark’s policies and procedures, as well as any applicable government, regulatory and/or accrediting agency standards and codes.
• Implement, maintain and monitor use of Aramark's workplace health and safety policies/programs, and report all accidents, injuries, and unsafe work conditions as per company policy and procedures.

ESSENTIAL FUNCTIONS

• MUST be flexible/willing to accommodate irregular schedules, determined by events and/or operational requirements requiring him/her to work evenings, overnights, weekends and holidays, as required.
• Ability to walk freely and frequently, throughout a 200,000 sq. ft. facility to fulfill the responsibilities of this position
• Ability to recognize/identify hazardous situations in the workplace and react accordingly.
• Ability to frequently manipulate and lift objects weighing up to 35lbs.
• Work well under pressure, ability to multi-task and thrive in a fast-paced environment
• Ability to work independently or within a cohesive team
• Ability to manage pressure and fast paced environment, remain calm & courteous, and focus on the Customer Experience

QUALIFICATION:

• High School Diploma or equivalent.
• 2 or more years demonstrated knowledge/experience working as a Banquet Manager, Supervisor, or Captain in a large-volume, multiple and concurrent event facility such as a conference centre or a hotel.
• Knowledge and understanding of various banquet/bar techniques and standards, is preferred.
• Current/Valid Ontario Smart Serve Certification
• Experience in supervising unionized staff is preferred.
• Previous bartending experience (working knowledge of spirits, wine and mixed drinks) is considered an asset.
• Excellent oral and written communication skills.
• Must be legal drinking age and possess a current/valid Ontario Smart Serve Certification (Mandatory).
• Bilingual (English-French) is considered an asset.

BENEFITS:

Hourly rate + Gratuities
Medical
Paid Sick Leave

Pay: $24.00 per hour

Work Location: In person