Banquet Captain

• Maintain uniform appearance according to established guidelines.
• Act as a liaison between various parties, including the event host, guests, kitchen staff, and servers, and are responsible for maintaining high standards of service and safety.
• Setting/resetting room in a timely manner according to BEO, Spec Sheet and/or management instruction.
• Ensuring the event space is clean, organized, and set up according to the banquet event order (BEO), including tables, chairs, linens, and other equipment. Move and place heavy props for functions (furniture, pipe and drape, décor, etc.)
• Setting/resetting table pads, tablecloths and skirting correctly.
• Supervising banquet set up staff, coordinating food and beverage service, and ensuring all dietary needs and special requests are met. Cleaning Banquet areas. When cleaning Banquet rooms, place all trash from tables into the appropriate receptacles and collect and transport used linen to the designated area for pick-up.
• Assist other Banquet personnel as needed according to established standards and procedures.
• Adhere to policies and procedures and health laws.
• Know locations of all Golden Nugget outlets and services available to the guests.
• Relay all guest compliments and complaints to the manager on duty.
• Inform manager/supervisor/lead of items needing ordered or fixed.
• Attention to detail, i.e. informing manager/supervisor/lead of ballroom temperature adjustments, carpet cleaning needs, initiative to go the extra mile to improve guest experience.
• Deliver supplies ordered from the storeroom to the appropriate location.
• Keep all service access areas clean and organized.
• Assist with guests’ special needs, including transporting boxes, etc.
• Delivering and returning guest packages from receiving when mail room personnel are unavailable.
• Overseeing the breakdown and cleanup of the event space, ensuring all equipment is stored properly, and completing any necessary documentation.
• May be involved in managing inventory of food, beverages, and equipment.
• May be involved in training new staff members.
• Keep Banquet equipment clean.
• Complete special projects as requested by banquet management.

• Must have good people skills and a well-groomed appearance.
• Must read, write, speak and understand English.
• Must be capable of lifting and moving heavy objects, 50 pounds or more.
• Leadership and supervision skills: The ability to effectively lead and motivate a team.
• A strong focus on customer service and guest satisfaction.
• The ability to manage multiple tasks and prioritize effectively.
• The ability to think on their feet and resolve issues quickly and efficiently.
• The ability to stand for extended periods and perform physical tasks like lifting and carrying.
• Must read, write, speak and understand English.
• Must be able to perform basic math (addition, subtraction, multiplication and division).
• Excellent interpersonal and communication skills.
• Ability to work efficiently, independently and cohesively, consistently producing quality results.
• Minimum age requirement is 21.

• Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.
• Ability to sit for extended periods of time.
• Ability to express or exchange ideas verbally and perceive sound by ear.
• Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds.
• Constantly walking up to distances of 500 ft. during shift.
• Frequently stooping, reaching.

• Work performed indoors in a climate-controlled environment. Some events are outdoors at areas such as Pool, restaurant patios, plaza, garage rooftop etc. There are occasional hot and cold temperature changes.
• While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.
• Work with others in close spaces.
• Moderate to high noise levels.
• Walk/stand on tile/mats/carpet/cement.

Landry's