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Private Dining Captain at Grande Colonial / NINE-TEN Restaurant
San Diego, California, United States -
Full Time

Start Date

Immediate

Expiry Date

06 Mar, 26

Salary

0.0

Posted On

06 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervision, Coordination, Customer Service, Event Management, Food Service, Beverage Service, Inventory Management, Training, Communication, Problem Solving, Scheduling, Setup, Rapport Building, Complaint Resolution, Team Coordination, Attention to Detail

Industry

Hospitality

Description
Description The Banquet Captain supervises and coordinates all banquet activities to ensure timely, efficient, and professional food and beverage service. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Consults with supervisor, manager, or Chef on serving arrangements, equipment needs, and staffing requirements. Supervises and schedules banquet employees. Requisitions table linen, china, glassware, and silverware. Maintains equipment inventory. Serves food depending on group size and service requirements. Establishes rapport with the client and serves as the primary point of contact throughout the event. Oversees the function room setup and execution as outlined in the Banquet Event Order (BEO). Prepares and posts banquet checks in SCS Addresses customer complaints appropriately and professionally. Maintains equipment inventory and storage areas. Trains employees as required. Performs other duties as assigned. Attends BEO meetings, asks questions and coordinates the banquet team to ensure a smooth event. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Responsibilities
The Private Dining Captain supervises and coordinates all banquet activities to ensure efficient food and beverage service. They serve as the primary point of contact for clients and oversee event execution according to the Banquet Event Order.