Food & Beverage Captain

Food & Beverage Captain at Legends Global

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Legions/ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Banquet Captain at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana. Under the direction of the Director of Food & Beverage and the Food & Beverage Manager, the Part Time Banquet Captain member's primary responsibilities include the following functions in accordance with ASM policies.

• Must be able to communicate effectively, both verbal and written, in English.
• Reports to work in proper uniform according to the scheduled time.
• Follows instructions for each event as given by the Manager and Supervisor of Food & Beverage.
• Must be able to make quick and accurate decisions.
• Consultෙක් with Food Services Manager regarding serving arrangements and additional employees and equipment required.
• Supervises and trains all food & beverage servers, cashiers, and temp labor; also serves food and beverage when needed to include all functions, cashier duties and/or assisting with plate up meals.
• Must be a leader, motivating the servers, and exceeding guest expectations.
• Determines when a guest should not be served additional alcoholic beverages in accordance with ASM Global policies.
• Must inspect function space prior to start of function to ensure cleanliness, organization and ambiance.
• Observes food being served to ensure that food is correctly garnished and arranged.
• Responsible for consumption sheets.
• Ensure front and back of the house are maintained in a clean and orderly fashion, taking part in cleaning and deep‑cleaning projects if needed.
• Foster and explanatory— (maximizing productivity and employee morale).
• Complete all paperwork, closing duties in accordance with departmental standards.
• Review status of assignments and any follow‑up action with Food & Beverage Manager and/or Food & Beverage Supervisor.
• Organize and delegate daily tasks to banquet
  
  Manual
  
  Rename staff.
• Maximize efficient production of tasks assigned by the manager on duty.
• Conduct pre‑event meetings with banquet service staff.
• Maintain proper set‑up of service hallway to maximize efficiency of food service.
• Coordinate and monitor meal breaks for service staff.
• Prepare post‑event task list with help of Food & Beverage Manager and Food & Beverage Supervisor; ensure that tasks are completed prior to relieving service staff.
• Responsible for maintaining and supervising sanitation guidelines specified by managers.
• Responsible for overseeing productivity of servers and temp workers and keeping them on task.
• Report any areas in need of maintenance or repair to the Food & Beverage Manager.
• Follow proper reporting procedures for accidents and incidents.
• Ability to prioritize multiple projects and meet strict deadlines.
• Ability to work under minimal supervision.
• Must have professional attitude and appearance.
• Thorough knowledge of liquor laws and regulations.
• Demonstrated accuracy with cash handling and Point of Sale system operation.
• Exemplary food and beverage service skills, in a fine dining atmosphere.
• Effective leadership and communication skills suited to a formal, professional environment.
• A strong commitment to exemplary customer service.
• Other duties as assigned and deemed necessary.

• Good communication skills.
• Must be 18 years of age or older.
• Ability to read signs and follow simple oral and written instructions.
• Excellent customer service skills.
• Must be able to pass a background check, including a credit history report, and meet corporate minimum requirements.
• Teamwork oriented—cooperative attitude is a must.
• Ability to work in a fast‑paced environment and meet tight deadlines.
• Must be able to adjust easily to changing priorities.
• Must be able to obtain an ABO Card and LATC Permit.

Responsibilities include training employees; assigning and directing work.

• The working hours are scheduled based on the needs of the facility. PART‑TIME ON‑CALL scheduling.
• There is no guarantee of hours Squares‑per week.
• Must have reliable…