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Joseph Fredo

Joseph Fredo

Banquet Captain

Adams Mark Hotel

Buffalo, NY

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Adams Mark Hotel

Banquet Captain

My duties associated with this job have included setting rooms for functions that range in size from 20 to 1100 people, and providing our guests with the standard of service they have come to expect from this hotel. My responsibilities include assigning jobs to the crew that have been assigned to me, and to meet with the contact to respond to their requests in a timely and professional manner. I have interaction with the kitchen for special requests, to keep them informed of the guest count and inform them of food inventory for our buffet stations. At the end of my shift I print all bills and give them to accounting for auditing purpose. Each week I do the ordering for any items we need in the banquet department to make the functions run smoothly, I also do the monthly inventory.

Career medium 05
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As Manager my duties were hiring and training of new employees, scheduling of employees on a weekly basis. I also handled the weekly food inventory and food ordering on a twice weekly basis. Budget analysis was also done on a monthly basis, as well as reviewing the P & L statement.

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My duties as Assistant Manager were making the schedule two weeks in advance to handle upcoming events, I also helped train new employees and made sure they were assigned to a server who could train them. I handled payments for events and gave clients their bills and explained any charges on them, as well as distributing bills to accounting and the catering and convention services departments.

Career medium 03
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As Assistant Manager I was responsible for opening and closing the restaurant, daily and weekly inventory, and banking duties. I also handled employee hiring, training, and scheduling.

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