Banquet Captain (Brownsville)


: $25,170.00 - $34,640.00 /year *

Employment Type

: Full-Time


: Hospitality - Food Services

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DirectEmployers Association is a nonprofit HR consortium of leading global employers formed to improve labor market efficiency through the sharing of best practices, research and the development of technology. In accordance with its Corporate By-Laws, the business and affairs of the Association are managed by a Board of Directors consisting of member company representatives. Daily operations are managed by an Executive Director and operations staff at the direction of the President and Board of Directors. Officers are elected and goals and objectives are determined by member employers at DirectEmployers Associations annual meeting scheduled in the fourth quarter of each year.

Job Description

The Detroit Metro Airport Marriott strives to obtain amazing associates to join our fun, professional and team-based atmosphere.

At this busy airport property associates are constantly on the move assisting guest and fellow co-workers. The hotel features 249 guest rooms, over 6,000 sq. feet of meeting and banquet space, North Restaurant & Lounge, pool and Fitness Center, and 24-Hour airport shuttle.

If a fast-paced, high energy environment with opportunity for development and advancement is something you desire, we encourage you to apply! The hotel is managed by Chesapeake Hospitality, a growing and award winning hotel and restaurant Management currently manages 33 hotels and restaurants.

  • Assist with the management of daily banquet functions to include, but not limited to, planning, organizing and executing breakfasts, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.

  • Assist with the supervision and coordination of banquet activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals.

  • Oversee the set-up of function rooms to include, but not limited to, the placement of linens, silver, glassware and chinaware according to event specifications and a full inspection.

  • Communicate function specifications, procedures and changes with affected departments including, but not limited to, the Food and Beverage, Event Services, Property Operations, Audio Visual and Housekeeping.

  • Oversee the breakdown of the function room and ensure proper storage of equipment.

  • Ensure knowledge of menu and all food products.

  • Assist in the selection and development of event drink and food menus to ensure consistent quality.

  • Ensure that the banquet operation is in compliance with company, brand, federal, state, and local laws/regulations for example, OSHA, Wage and Hour (tip reporting), Health, Sanitation, Alcohol Beverage Control, hotel and company policies.

  • Assist in the creation of staff schedules to ensure that demand is met and that restaurant is operating efficiently.

  • Resolve guest's complaints and answer questions regarding menu items and beverages served and their contents and preparation.

  • Greet customers, take drink/food orders, create, and serve food and drinks as needed.

  • Complete and maintain up-to-date alcohol serving class, such as TIPS or other state approved classes.

  • Attend meetings/training as required by management.

  • Assist in Food & Beverage Outlets as needed.

  • Assist catering sales on all special menus and price structures

  • Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills.

  • Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.

  • General knowledge of Food and Beverage etiquette service standards.

  • Strong leadership skills to rally and motivate staff.

  • Knowledge of food and beverage principles and practices.

  • Must have extensive knowledge of Food and Beverage etiquette service standards.

  • Must be detail-oriented in reviewing final food products and general management of the operation.

  • Must be effective at listening to, understanding, and clarifying inquiries made guests, staff and corporate officers.

  • Ability to multitask, prioritize and delegate daily workload.

  • Must be energetic and able to work in a fast-paced environment.

  • Must be able to show initiative, including anticipating guest or operational needs.

  • Ability to make decisions based on independent judgment and established policies and procedures.

  • Must be able to work varying schedules that include evenings, weekends, holidays and extended hours as business dictates.

  • Perform other duties as requested by management.

  • Full time positions offers health, dental, vision and life insurance, 401k, voluntary LT & ST Disability, Paid Time Off, Professional Development and opportunities for career advancement.


    Requisition ID - Do not change: 2020-2073

    External Company URL:

    Street: 30559 Flynn Dr

    Post End Date: 2/10/2020


    Associated topics: cocinera, cocinera de la preparacion, commercial kitchen, cutter, dinner, kitchen, lunch, restaurant cook, sandwich, steakhouse * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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