POSITION SUMMARY:

The Banquet Captain is responsible for ensuring overall execution of events. The captain will oversee all banquet staff and is responsible for the daily operation of event(s). The captain is the front of house for these events, making sure floor plans are correct, the food is presented well, and service is executed perfectly. The captain is the liaison to the chefs and is the eyes and ears to the event operation.
The ideal candidate is detail-oriented, friendly, outgoing and has a true passion for executing magnificent events and exceeding guests’ expectations. This person is a leader who enjoys working with people and working as a team. The Banquet Captain should be able to work flexible hours (days, nights, weekends, holidays etc.) and has at least 1-2 years’ experience as a Banquet Captain or hospitality supervisor role.

QUALIFICATIONS:

· Proven track record of leadership in event execution
· Strong ability to multi-task
· Detail-oriented and vast attention to detail
· Customer-service oriented; friendly and outgoing personality
· Good communicator- lead contact between back of house and front of house
· Ability to lift/transport at least 50 pounds without assistance
· Must be able to stand and exert well-paced mobility for long periods of time
· RAMP Certification
· Ability to understand and comply with company safety protocols, equipment usage and sanitation requirements
· Good organizational skills and efficient time management skills

· Overall execution of event operation
· Follow event order accurately and pay attention to detail
· Serves as the point of contact for client
· Responsible for event coordination, delegation of responsibilities, execution and breakdown of event
· Resolve guest complaints, ensuring guest satisfaction
· Greets all guests with warm and welcoming demeanor
· Oversee all banquet staff and assign sections to servers
· Oversee setup and breakdown of event
· Monitor and maintain cleanliness, sanitation and organization of work areas
· Transport necessary supplies from storage areas to service areas
· Set tables according to service standards and BEO
· Ensure guest satisfaction throughout event
· Ensure a sufficient supply of silverware, glassware and chinaware for service
· During slower months (i.e. January, February, March) assist in restaurant operations
· Assign side work to staff and ensure completion
· Replenish buffet items to ensure consistency and freshness in preparation
· Attend trainings, meetings and other department events, as scheduled
· Anticipate guests and fellow team member needs, respond promptly and professionally
· Other duties as assigned by management