Banquet Captain

SUMMARY:

As a member of the University Catering team is responsible for
managing and executing the set-up and break-down of all assigned catered events while
exhibiting professionalism, flexibility, and grace under pressure as the representative of
University Dining at a catering event.

WORKING CONDITIONS/PHYSICAL EFFORT:

QUALIFICATIONS:

• Knowledge of and ability to exercise basic management principles, including leading and training staff, and ability to work cooperatively as a part of a team
• Skilled in using effective time management, problem solving, and public relations techniques
• Ability to understand, follow written and interact given verbal instructions and procedures
• Ability to exercise flexibility, work independently without direct supervision, and work under pressure to meet deadlines in a fast paced environment with frequent interruptions
• Ability to provide a high level of customer service
• Ability to monitor and/or maintain quality control standards
• Basic knowledge of safe food handling practices
• Knowledge of culinary skills and techniques and ability to train and lead others
• Ability to use computers and learn new software

EDUCATION & EXPERIENCE:

• H.S. Diploma or GED required
• 2 to 4 years of banquet experience required
• 2-4 years supervisor experience preferred

WORK HOURS:

Full Time, Non-exempt

8 hours daily/40 hours weekly

Sunday - Saturday, hours vary (AM and PM hours), weekends vary

SALARY:

Pay grade 3 ($19.25/hour to $22.50/hour)