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SalaryThe Banquet Captain is responsible for supervising all food and beverage operations in the banquets departments including functions and special events. The position of Banquet Captain entails supervising all operations within the Banqueting department including set-up of banquet rooms and food service, wine service and more.
Banquet Captain will walk sets, check cleanliness, go over last minute details with Catering Manager; discuss mode of service, task lists and time lines with Sales/Banquet manager.
- Attending all BEO meetings to ensure you have a clear understanding of each BEO
- Prepare staff pre-meal information to include: mode of service, event details, sections, side work assignments, event timeline, VIP guests, and any other information that would help staff anticipate guest’s needs. Walk out assignments/details with staff to verify comprehension and check completion.
- During set-up check room for accuracy of set, do sample sets, check details. Walk room, outside, and restrooms for lighting/cleanliness/detail.
- Continually check on staff to make sure they are still on task and completing tasks efficiently.
- Introduce yourself to client . You are to always be present in the room during the event. During break or time when you need to be away from event it is essential you designate an individual to be in charge. Make sure staff knows this during pre-meal. Make sure the client knows as well. When asked to do something for the client- you should try and delegate that task so you are always present at function.
- Monitor staff breaks making sure there is always staff present during duration of event. Monitor time so staff always is able to take a break.
- Assign breakdown side work. You are to walk the entire room before releasing the staff. Shut down function room assuring all lights are off and storage areas locked.
- Ensure staff is dressed in uniform. Report to manager when individuals are not clean, crisp, and manicured.
- Monitor and maintain organization of banquet areas for weekly inspection. Hold staff accountable for cleanliness as you will be held accountable for cleanliness.
- Monitor and do monthly inventories of needs. Confer with Beverage/Banquet manager of damaged equipment/linen, etc. so replacements can be ordered in timely manner.
- Implement and insure prompt and courteous service to our guests and monitor the compliance of established standards as developed by the Food & Beverage Department; monitor the employees of Banquets to assure they provide service in accordance with the standards and take action to correct deficiencies.
- Develops ‘team” atmosphere with team members and a pro-active leadership role in both front and back of the house.
- Recommends and implement techniques to improve productivity and maintain excellent guest service.
- Ensures that all duties are performed according to company and departmental policies, procedures, and goals.
- Maintains a safe, clean and comfortable environment at all times. Must comply with sanitation standards of the AZ Health Department.
- Greet and communicate with guests in a friendly and courteous manner.
- Report to manager and resolve customer complaints.
- Knowledge of service, service etiquette, and standard service practices for Banquets & restaurants.
Candidate must be able to work flexible hours, including weekends and holidays. Prior Banquet Captain experience preferred.
