Banquet Captain

Benefits:

• Flexible schedule
• Opportunity for advancement
• Training & development

Banquet Captain Summary: Direct the activities of wait staff during events and ensure that assigned job expectations are completed while policy, procedure, and company standards are maintained.

Description: The banquet captain assists in overseeing banquet staff and coordinating banquet functions to ensure that the groups using our facilities are completely satisfied. Reports directly to Management. Related experience in the operations of banquets/hospitality is required. Knowledge of food and beverage operations, food handling and service techniques a must. Attention to detail; communication skills; organization skills; problem solving, reasoning, leadership, and training abilities necessary. Physical requirements include moving around, using serving trays to deliver meals to guests, and/or standing for long periods of time. Handling and setting up banquet equipment, which require lifting and/or carrying items weighing 15 to 50 lbs.

Job Duties include, but not limited to:

• Maintain organization of banquet service areas and cleanliness in front/back of house.
• Responsible for providing training and creating work schedules.
• Evaluating the performance of workers, rewarding high performers and disciplining employees who fail to meet reasonable standards of work performance or completion assigned tasks.
• Coordinate food service between kitchen and banquet servers.
• Inspect all set up and ensure that it follows BEO requirements.
• Review and implement table and seating diagrams as needed, review menu/service (BEO) with Sales Manager and Chef on a daily basis.
• Manage all opening/closing tasks as well as side work in down times and complete inspection duties to ensure satisfactory state of banquet facilities per company standards.
• Stock/Organize/Account for inventory as needed.
• Check on Customers I.D. and ensure wait staff are as well.
• Enforce all rules and regulations including all health and safety regulations.
• Control and limit wastage.
• Communicate with Management when/as needed.
• May act as a mentor, develop employees and encourage workers to set goals and strive for advancement within the organization.
• Perform other duties as assigned.

Qualifications:

• Organization and attention to detail, with the ability to multitask in a fast-paced environment.
• Strong written and verbal communication skills with a friendly and professional demeanor.
• Strong work ethic, guest-focused attitude and professional appearance.
• Ability to manage/supervise wait staff teams of up to 10-15 members.
• Ability to lift 15-50 pounds and stand for at least 8 hours.
• Ability to use serving trays to deliver meals to guests.
• Flexibility; working varying shifts, including evenings, weekends and holidays, as required.
• Ability to work effectively in a team-oriented environment while maintaining individual responsibilities.
• A background in banquets & events/hospitality operations are a must.
• Must have reliable transportation.
• Ability to pass background checks.
• Weekend availability is required* *Must have reliable transportation*
• $20/hour + tips as left by events*
• Pay to commensurate with experience*