On-call Banquet Captain

Sofitel is the only French luxury hotel brand with a presence on five continents with 120 addresses, in almost 40 countries. Sofitel offers contemporary hotels and resorts adapted to today’s more demanding and more versatile consumers who expect and appreciate beauty, quality, and excellence. Each Sofitel property offers a genuine experience of the French “art de vivre.”

Sofitel Los Angeles at Beverly Hills is situated in West Hollywood, on the edge of Beverly Hills and just steps away from iconic landmarks; LA designer boutiques, contemporary art galleries and world famous spots. We blend Hollywood glamour, European elegance, and French style in an ambiance that combines see-and-be-seen excitement and the calm of an urban resort.

Position Summary:

The on-call Banquet Captain directly supervises catered events and reports to the Director of Banquets. This includes the planning, set-up, execution and tear down of all events. The Banquet Captain stays in contact with the host (on-site contact) throughout the event to ensure the highest quality of service. Acts a a liaison between staff, kitchen, host, sales and Director of Banquets.

Details of Job Description:

• Prepare assignments for staff assigned to each event. Includes set-up, tear down, execution, and side work for each event.
• Conducts luxury forums with the staff at the start of each shift, Inspect uniforms, review assignments, and steps of service for each event.
• Greet host (on-site contact) and stay in contact throughout the event and work closely with the Banquet Director.
• Ensure and maintain front and back of the house are clean and in an organized fashion.
• Know the menu on all BEO orders to explain and understand and dietary needs or allergies.
• Promotes and maintains the highest level of customer service and strong attention to detail.
• Determines when a guest should not be served additional alcoholic beverages in accordance with California State Laws.
• Uses cash register or POS system when needed.
• Resolves any guest complaints in a timely and professional manner.
• Performs other job duties as required.
• Attends all mandatory staff meetings and trainings required by management.
• Maintains close communication and works cooperatively with the Director of Banquets, Director of Catering & Sales, and co-workers to ensure consistency of service and the highest quality of operation.

Your experience and skills include:

• 3-5 Years experience as a supervisor in Catering, Banquet facility, or high volume restaurant
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Strong interpersonal and problem solving abilities
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collaboratively as part of a team

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift
• Constant lifting and carrying up to 50 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps

Confidentiality: All your information will be kept confidential according to EEO guidelines.

Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining work authorization documents.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Pay: $17.00 per hour, plus tips

Schedule: On-call