Banquet Captain at The Bartolotta Restaurants

Hartland, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Jun, 26

Salary

0.0

Posted On

17 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Guest Service, Communication, Organization, Problem-Solving, Attention To Detail, Food Knowledge, Beverage Knowledge, Time Management, Reading BEOs, POS Systems, Inventory Assistance, Reporting, Delegation, Training

Industry

Restaurants

Description

Description What are we looking for? Great food, amazing events, and a team counting on you—sound like your kind of day? As a Banquet Captain, you’ll lead your crew at celebrations, trade shows, and special events, ensuring flawless service and unforgettable experiences for our guests. Fast-paced, rewarding, and full of fun—let’s make every event a hit together! Full job description below for specific responsibilities and requirements What makes us great? We look for people who have what we call a "hospitality heart," characterized by a commitment to providing excellence, a passion for taking care of our guests, and a “can-do” attitude. We're a family-run business, and we consider our team members part of The Bartolotta Restaurants family. The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 18 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee. At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business. What do we have to offer? We offer a comprehensive benefits package designed to support our team members both personally and professionally, including: Medical, Prescription, Dental, and Vision Insurance (Full Time Only) Company-Paid Life Insurance (Full Time Only) Supplemental Life Insurance (Full Time Only) Company-Paid Short- and Long-Term Disability (Full Time Only) Supplemental Accident and Critical Illness Insurance Supplemental Hospital Insurance Employee Assistance Program (EAP) LegalShield and IDShield Protection Pet Insurance 401(k) Savings Plan Flexible Spending Account (FSA) Health Savings Account (HSA) Complimentary Workday Family Meal Dining Discounts at Bartolotta Fine Dining Locations Discounted Discovery World Passes Discounted Fiserv Forum Tickets – Look at putting in the In addition to these benefits, you will have the opportunity to work alongside world-class mentors who provide hands-on training and development opportunities to support your career growth. If you have a passion for excellence and hospitality, we would love to welcome you to our team. JOB PURPOSE: The Banquet Captain is responsible for leading the successful execution of events, ensuring exceptional guest experiences from start to finish. This role oversees the service team, providing direction and support to deliver seamless food and beverage service with attention to detail and efficiency. The Banquet Captain ensures proper food distribution, communicates allergen and dietary information to the team, and upholds the highest standards of safety, quality, and hospitality. PRIMARY DUTIES AND RESPONSIBILITIES: Delegates opening and closing side work to his/her team and supervises proper execution of it. Takes/records the food selection per table and seat numbers according to the menu served that day/evening. Leads a server team during the meal service ensuring timely and delivery and clearing of food and beverages. Ensures table maintenance according to the established standards (Bread/butter/water/cutlery reset/coffee/tea etc). Ensure that beverages are poured into the correct glassware. Ensures table setup is clean and tidy and that all operating equipment (china, glass, sliver, linen) is clean and free of spots and marks, holes and tears. Ensure that all guests have the correct silverware for the next course. Ensures crumbing and removal of debris after the desserts have been cleared. Assist guest when leaving and returning to tables. All Other Duties as Assigned Requirements QUALIFICATION REQUIREMENTS: Demonstrated initiative in pursuing and completing projects from concept to execution. Excellent project management skills, effective planning and coordinating event details while delegating responsibilities to staff in a clear and efficient manner, ensuring each team member understands their role and is set up for success. Uses strong leadership and team-management skills to motivate, train, and direct service staff so events run smoothly and efficiently. Delivers exceptional guest service through professional, attentive interaction that prioritizes a positive experience. Relies on clear communication to convey event details, instructions, and allergen or dietary information to guests, teammates, and management. Solid organizational abilities to coordinate event timelines, staff assignments, setups, and service flow. Exercises calm problem-solving and adaptability when plans change, making fast, effective decisions to keep service on track. Demonstrates a high level of attention to detail when verifying table settings, food presentation, timing, and adherence to event specifications. Exhibits practical food and beverage knowledge, including menus, service styles, allergen awareness, dietary restrictions, and safe handling practices. Strong time-management to prioritize tasks and balance multiple responsibilities during high-pressure events. Possesses the necessary technical and administrative skills to read BEOs, operate POS systems, assist with inventory, and complete basic reports. Ability to work in fast-paced, changing environment. Must be willing and able to work long hours, including nights, weekends, and holidays, depending on the events calendar. EDUCATION and/or EXPERIENCE REQUIREMENTS: High school diploma or GED required. Minimum 2 years of fine dining table service experience required; catering experience preferred. PHYSICAL REQUIREMENTS: Continuous and regular standing and walking are required for extended periods, often for an entire shift. This includes moving quickly through crowded banquet rooms. The ability to lift, carry, pull, and push heavy items is essential for setting up and breaking down events. Common weight ranges: Lift up to 50 pounds frequently or regularly. Heavier items: Handle and move heavier objects, such as carts, furniture, tables, and stage equipment, often requiring a maximum force of 50 to 100 pounds with or without assistance. Frequent bending, twisting, pulling, reaching overhead, and stooping are necessary to set up function rooms and serve guests. Must have good manual dexterity to handle food service items like trays, dishes, and utensils with precision. Must have normal vision (corrected) and hearing for verbal communication with staff and guests. Specific vision abilities may include close vision and the ability to adjust focus. ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.

Responsibilities

The Banquet Captain leads the successful execution of events, overseeing the service team to ensure seamless food and beverage delivery with high attention to detail and efficiency. This role involves delegating tasks, supervising service standards, and communicating critical information like allergen details to the team.