POSITION TITLE: Banquet Captain

ACCOUNTIBILITY: Event Producer

POSITION SUMMARY: The purpose of the position of Banquet Captain is to oversee all events (including drop offs), manage staff at events, handle and delegate set-up and breakdown of events and take care of the guests in a timely, courteous, efficient and customized manner. All functions are carried out to maintain an environment of teamwork.

JOB RESPONSIBILITIES

• Attend all BEO meetings.

• Oversee events.

• Manage the set-up and breakdown all events with regard to food service, ie buffet tables, food stations, setting tables and drink stations .

• Act as the contact person for the event coordinator, venue coordinator, and guests.

• Act in a timely manner through whatever systems are currently used (Paycor).

• Hold pre-shift meeting reviewing BEO and reviewing a selected service standard.

• Fill out and turn in Loading Duties, Venue Unloading Duties, and Kitchen Post Event Unloading Duties sheets and leave them in the BEO folder.

• Coordinate customer experience with the kitchen (sous chef), i’e. appetizer prep, plating design

• Manage staff as they bus and set tables.

• Manage Staff as they perform buffet/ food station set up and breakdown.

• Communicate with support crew and management.

• Supervise events to ensure they run smoothly and efficiently.

• Ensure compliance with all departmental and company policies and procedures.

• Maintain complete knowledge of service requirements for assigned functions

• Organize all assigned functions and complete preparation work in accordance with departmental standards (pack outs)

• Complete requisition for additional supplies needed and submit to Warehouse Manager

• Ensure that assigned employees have reported to work and report on any absent or tardy employees

• Assign stations and side work to Servers in accordance with departmental procedures

• Communicate additions or changes to the assignments as they arise throughout the shift

• Identify situations which compromise the department’s standards and delegate these tasks

• Conduct pre-function meeting with Servers and review all information pertinent to set- up and service of function

• Inspect employee grooming and uniforms and rectify any deficiencies

• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout.

• Ensure agreement with banquet event order and departmental standards and resolve any problems

• Ensure replenishment of items as specified on banquet event orders and requested by function contact

• Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc) and all banquet supplies are returned to designated storage areas

• Ensure all closing duties for staff are completed before staff sign out

• Provide feedback on staff performance to Event Producer and report disciplinary problems to Event Producer and participate in the counseling of employees. Fill out disciplinary notice and leave it in the BEO folder for Mary Ann to file in employee’s file

• Foster and promote a cooperative working climate, maximizing productivity and employee morale

• Complete all paperwork and closing duties in accordance with departmental standards

• Foster relationships with venue coordinators and event producers

• Anticipate customers’ needs, respond promptly and acknowledge all customers, however busy and whatever time of day

• Monitor and handle customer complaints to ensure customer satisfaction

• Maintains cleanliness and organization in all work areas

• Uphold appropriate departmental standards of quality/timing

• Uphold and ensure compliance with all company and departmental policies and procedures

• Report all equipment problems and maintenance issues, catering vehicle problems, known safety hazards, or unsafe practices and procedures to Event Producer immediately

• Attends all scheduled employee meetings and brings suggestions for improvement

• Perform other duties as assigned.
  

  QUALIFICATIONS/SKILLS REQUIRED: To perform this job successfully, an individual must be able to perform a number of varied, but essential, duties satisfactorily.

• High school diploma or general education degree (GED); or one to three months' related experience and/or training; or equivalent combination of education and experience.

• Ability to read and comprehend simple instructions, short correspondence, memos and to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to guests, coordinators,  and employees.

• Ability to add, subtract, multiply, and divide to perform these operations using units of American money, weight measurement, volume, and distance.

• Ability to apply common sense understanding to carry out detailed but not complicated written or oral instructions.

• Knowledge of food and alcohol/wine

• Willing and timely execution of other duties as delegated by leadership

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee is occasionally required to reach with hands and arms and taste or smell.

• The employee must regularly lift and/or  move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Job type: Hourly

Pay: $13/ hr plus gratuity in access of server gratuity