Experienced Banquet Captain with 3-5 years of experience with four or five star service standards. We are seeking an enthusiastic individual who takes work seriously, but not themselves. Le't's see if you're a fit, we hope so!
About Trilith Guesthouse
Nestled within the vibrant Town at Trilith, this 192-room boutique Tribute Portfolio hotel is designed not to rest weary travelers, but instead, to awaken the storyteller in all who visit. Trilith Guesthouse in Fayetteville, Georgia is a gathering place for artists, storytellers, and makers, surrounded by creativity and the nearby Trilith Studios, one of the largest purpose-built movie studios in North America. Featuring sophisticated accommodations, over 17,000 square feet of meeting space, a chef-driven restaurant, and a European-inspired rooftop bar and lounge, Trilith Guesthouse embraces all who seek to continue the timeless tradition of storytelling, promising an immersive experience like no other.
Overview of the role
As Banquet Captain, this position is responsible for leading and ensuring successful event and food & beverage operations at Trilith Guesthouse. This is a full-time position, and is expected to manage hotel F&B outlet operations as needed and during periods of event downtime.
What you have
A high school diploma or GED with a minimum of 2 years Banquet Manager experience in an upper, upscale or luxury hotel environment
Minimum 5 years as a salaried manager in the hospitality field (required)
3 years minimum experience in Banquet Leadership role in a high volume, high-end establishment
Marriott CI experience preffered
Prior lifestyle hotel or resort related experience a plus
What you'll do
Understands the impact of banquet operations on the overall success of our hotel, and manages our banquet team and operation to maximize customer satisfaction
Possesses the ability to provide memorable experiences and takeaways at every touch point of an event
Assists with managing and leading outlet operations for our restaurant and two bars
Leads shifts and actively participates in the servicing of events and F&B operations
Conduct daily huddles to inform team of the hotel happenings, announcements, daily specials, etc.
Ensure team is in proper uniform/approved attire
Projects supply needs for the department, (e.g., China, glass, silver, buffet presentations, props).
Applies knowledge of all laws, as they relate to an event
Adheres to and reinforces all standards, policies, and procedures
Challenges the boundaries of creativity when it comes to trends and set-up
Maintains established sanitation levels
Manages departmental inventories and maintains equipment
Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory
Schedules banquet service staff to forecast and service standards, while maximizing profits
Assists team in developing lasting relationships with groups to retain business and increase growth
Sets goals and delegates tasks to improve departmental performance
Conducts monthly department meetings with the Banquet team
Applies and continually broadens knowledge of food and wine pairings and cutting-edge cuisine with emphasis on current event trends
Acts as a liaison to the kitchen staff
Sets the positive example for guest relations
Interacts with guests to obtain feedback on product quality and service levels
Responds to and handles guest problems and complaints
Empowers team members to provide excellent customer service
Ensures team members understand expectations and parameters
Strives to improve service performance
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Reviews GSS, GXP and guest satisfaction results with team members
Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures
Observes service behaviors of team members and provides feedback to individuals
Participates in the development and implementation of corrective action plans
Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction
Attends and participates in all pertinent meetings
Physical Demand
Ability to sit or stand for extended periods of time
Ability to bend
Ability to lift, pull 50 lbs
Ability to communicate clearly
Ability to work long hours as needed
Mental Demands
Make sound judgments quickly
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the property, the resort, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high-pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
Benefits
Full-time Associate Benefits
Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees
Part-time Associate Benefits
All above listed benefits except for Medical Insurance and Holiday Pay
Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.