Under general supervision of the Food, Beverage & Banquet Manager, the Banquet Captain is responsible for all aspects of banquets front of house. The Banquet Captain employee will plan, prepare, and execute banquet activities with a goal of ensuring that guests have a favorable banquet experience.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

SUPERVISION RESPONSIBILITIES:

Banquet Attendant, Bartender, and F&B Tech.

MINIMUM QUALIFICATIONS:

• Must be a minimum of 21 years of age.
• High School Diploma or GED Equivalent required.
• Two years’ experience in banquet serving or high volume restaurant food serving.
• Six months Gaming, Hospitality, or Customer Service experience preferred.
• Supervisory experience preferred.
• Must obtain a food handler’s license.
• Must obtain an ABLE liquor license.
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license.
• Required to maintain a valid Driver’s License.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

GUEST SERVICE:

• Provides excellent internal and external guest services, treating all guests with courtesy and consideration at all times.
• Cooperates and communicates with all employees, always exhibiting mutual respect and consistently projecting a positive, helpful image and attitude.
• Monitors production and service levels by interacting with guest and staff.

COMMUNICATION:

• Ensures company information provided by management is effectively communicated to assigned staff and ensures staff concerns, request for information, and ideas for improvement are effectively relayed to management.
• Effectively communicates concerns and information to management and listens to communication from management.
• Effectively relates ideas for improvements to management in accordance with chain of command.
• Facilitates the flow of information throughout the area of responsibility by presiding over scheduled meetings with staff and team members as required.
• Stays informed of company information and communications by reviewing all e-mails, digital boards and SharePoint.
• Stays informed of company information and communications by reviewing all e-mails, digital boards and SharePoint.

DEPARTMENT OPERATIONS:

• Regularly attend banquet event order meetings with banquets team
• Responsible for overseeing all food and beverage is presented well, served and removed from banquet hall at the proper times
• Act as liaison to the chefs and cooking staff, letting them know what food needs to be replenished.
• Responsible for banquet setup, teardown, clean up, and decorating of banquet rooms before, during, and after all banquets, as well as the general maintenance of banquet areas.
• Read and interpret banquet event order for room setups, including but not limited to, tables, chairs, linens, stages.
• During the banquet, interact with the client to respond to any special requests or last-minute adjustments. Answers questions and resolves problems with clients during banquet.
• Banquet captains ensure that elements of a venue are ready before guests arrive, including the dining tables, bar, food, and beverages.
• Leads the work of banquet servers in supporting roles, including assigning workload.
• Trains new staff and temp workers on proper serving techniques and customer service standards.
• Relays orders to the cook and serves courses from the kitchen and service areas.
• Responsible for the cleanliness and sanitation of the entire work area.
• Performs any and all other duties as assigned including, but not limited to the following: serving, bussing and setting table, and keeping the floor clear of debris.
• Inventories and stores supplies and equipment.
• Maintains a good communication with co-workers and maintains a positive and professional work environment.
• Contributes to a team effort and accomplishes related results as required.
• Performs all other related and compatible duties as assigned.

REGULATORY COMPLIANCE:

• Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance.
• Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act. 

KNOWLEDGE, SKILLS, AND ABILITIES:

• Read, write, speak and understand the English language. Read Company or departmental reports, newsletters, and documents.
• Perform basic mathematical computations (add, subtract, multiply, divide in all units of measure, including whole numbers, common fractions, and decimals.)
• Protect the Company’s value by keeping information confidential.
• Perform assigned tasks under frequent supervision.  Follow written and verbal instructions.
• Knowledge of standard banquet and catering practices, including setup and teardown.
• Skill in interpersonal and customer relations.
• Skill in following diagrams for banquets.
• Attention to detail and strong organizational skills.
• Problem solving skills.
• Ability to service customers in a professional appearance and manner.
• Perform assigned tasks under little supervision.
• Ability to work in a timely manner and meet deadlines.
• Ability to follow instructions and work in a stressful and busy environment. 
• Establish and maintain positive relationships with managerial staff, co-workers, guests, and the general public. Work well alone or within a team.
• Exercise reasonable judgment and seek guidance for decisions in a manner consistent with the essential job duties and responsibilities.
• See problems and avoid situations that could be deemed illegal or represent a safety hazard for fellow employees and/or guests.
• Maintain physical condition and stamina appropriate to performance of assigned duties.

PHYSICAL DEMANDS:

• The employee is also regularly required to stand for extensive periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools or controls.
• Ability to sit, stoop, kneel, crawl, balance, or crouch while performing duties.
• Ability to use hands to finger, handle, or feel.
• Ability to use arms to reach and lift above shoulders.
• Must have normal auditory and good verbal communication.
• Must be able to endure heights.
• Ability to lift upwards of 75 pounds.
• Ability to drag, push, or pull up to 150 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

• Work is typically performed within Casino, restaurant, bar, and banquet settings.
• Exposure to second-hand smoke.
• Evening and weekend shifts may be required. Extended hours and irregular shifts may be required.
• Ability to work nights and weekends required.
• Noise level in the work environment is moderate to high.
• The employee is regularly exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands.
• The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult people.
• Employee may be exposed to chemicals and hazardous material.
• The employee may be exposed to risks associated with the use of tools/machinery.