Job Overview

Overview Established in 1859, The Rose is a popular multi-purpose event venue located in downtown Golden, Colorado. Following a complete facility overhaul in 2018, The Rose is well-positioned to be a destination event venue in the Denver market. We offer completely customized events for our clients with the highest level of service standards.
Job Summary Part-time position, hours vary week to week based on events, seasonal.
The Event Captain is responsible for leading the team of service staff at events and ensuring client and guest satisfaction. The position requires a candidate that works as both a leader and part of a larger team to create success. The Event Captain will attend pre-event meetings, report to the Director of Special Events prior to and after events, greet event staff, and delegate work tasks as required. At the completion of the event, the Event Captain is required to oversee breakdown and staff completion of assigned tasks, communicate with the client, and complete all event paperwork and reports. The Event Captain reports directly to the Director of Special Events. Compensation includes hourly wage and tips (when applicable). Responsibilities

  • Oversee and manage events
  • Setup and breakdown of events, to include all equipment, supplies, beverages, decor, etc. (to include flipping of event space)
  • Check the overall room for accuracy in accordance with the event's floor plan - tables in their correct positions, the correct number of chairs per table, service tables and equipment are set up correctly, etc
  • Act as the point of contact for the host/client
  • Review BEO 1 week prior to the event and communicate any questions and/or concerns to the Director of Special Events
  • Hold a pre-shift meeting at events with staff to review BEO and service standard(s) - roughly 20-30 minutes prior to event start time
  • Coordinate with culinary staff (Executive and/or Sous Chef) to maximize guest experience
  • Open and pour bottled wine/champagne for guests
  • Carry plates of food and/or drink on trays
  • Bus and set tables, as needed
  • Setup and breakdown of food buffets and unique stations
  • Communicate guest, client, and staff feedback to management in a concise and timely manner
  • Supervise events to ensure they run smoothly and exceed client/guest expectations
  • Anticipate guest and host needs, respond promptly and acknowledge all guests in a friendly manner
  • Ensure compliance of safety standards and company policies and procedures
  • Maintain and exemplify high-level service standards and requirements for events
  • Organize event responsibilities and complete all preparation work
  • Lead event staff to provide an outstanding customer experience as well as compliance with all company policies and procedures
  • Coordinate breaks and/or meals for staff
  • Assign staff to various stations and work tasks at events
  • Communicate event changes and modification efficiently as they arise throughout events
  • Identify situations that compromise the company’s reputation and brand image
  • Inspect employee grooming and uniforms and rectify any deficiencies
  • Ensure replenishment of items as specified on stations, passing trays, buffets, etc. as requested and/or needed
  • Maintain an accurate cash drawer throughout your shift (if required) and be able to account for any and all discrepancies in the final drawer tally
  • Check customer identification and confirm ID meets the legal drinking age in accordance with TIPS training guidelines
  • Responsible for making sure all food leftover is returned to the kitchen or packaged for the client, when applicable
  • Ensures any "To Go" boxes, leftovers, decorations, gifts, etc. are given to the designated person/people
  • Ensure that all supplies and materials are returned to designated storage areas in a clean and organized fashion
  • Perform final site inspection with event staff to make sure that closing duties have been completed and that site is left clean
  • Work alongside staff to provide continuous training and keep morale and engagement high
  • Ensures clean-up follows specific guidelines such as all dishes to the dish pit, soiled rented laundry in designated laundry bags (keep Buffalo Rose linens separate), wiping down of all surfaces, etc.
  • Complete post-event audit and submit to Director of Special Events within 24 hours
  • Keep an accurate log and record of all alcohol or non-alcoholic inventories at the event when applicable
  • Monitor and handle all guest complaints through acknowledgment and pacification.
  • Elevate any serious problem or guest complaint to the Event Coordinator and/or Operations Manager right away to mitigate consequences
  • Attend all employee meetings when applicable
  • Follow all relevant Buffalo Rose policies and procedures outlined in the Employee Handbook
  • Perform other duties as assigned

Tools & Technology

  • Point-of-Sale systems such as Toast
  • Mobile phone applications such as 7Shifts, etc.
  • Email

Requirements

  • 21 years of age or older
  • High school diploma or equivalent
  • Minimum 2 years experience in Food/Beverage/Hospitality Management, experience in banquets a plus
  • Nights and weekends required
  • TIPS certification
  • Excellent organization and communication skills
  • Basic computer skills Fluent in English

Essential Qualifications

  • Strong customer service skills - an individual that understands what it means to go above and beyond to make a guest happy.
  • Attention to detail - it’s often the minor details that go overlooked. Those are the details that can take an event from good to extraordinary. We are looking for someone who understands the importance of those details and takes a proactive approach to ensure those details are attended to.
  • Leadership skills - a Captain must be a leader among the staff, and understand when to rally, when to reprimand, how to resolve conflict, and when to jump in to help the team with the job at hand.
  • Management skills - as a Captain you will not only manage the staff, but also the event. A Captain has to understand the timing of the food, event timelines, staff scheduling, and client coordination. The Captain must have a great working relationship with the culinary staff to collaborate towards the goal, a successful event.
  • Speaking skills - as the Captain you will often be the lead point of contact for the host and for the guests of an event. You must be able to accurately and effectively communicate standards to staff, give orders, and speak with the guests/hosts with confidence. You must be a PEOPLE PERSON!
  • Stamina - As the Captain, shifts will often be long and tiring. A Captain should be able to work long hours on your feet, lift heavy objects (up to 50 lbs), and be ready to do it all again the next day. Organizational skills - off-premise catering is often many moving parts all at the same time and requires an individual serving as the Event Captain to be highly organized and confident. An organized Captain will understand Event BEO’s, spreadsheets, and general organizing practices.

Physical Demands This position requires an individual that will regularly lift/push/pull up to 50 lbs. You must also have the ability to reach with hands and arms in any direction and kneel and stoop repeatedly. You must have the ability to work on your feet for long periods of time being very active (6-8 hours).

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