Banquet Captain

Job Description: Banquet Captain Department: Food and Beverage Location: Lake Terrace Convention Center Shift: Full-time; Varies - due to the irregular schedule of the event hours, may fall in varying patterns even within the work week.
Holidays and weekends are often busy times for events and the staff must be flexible and reliable.
Reports to: Front of House Supervisor Summary: The Banquet Captain is responsible for planning and preparing team members for events.
To ensure that exceptional service is given to clients throughout their event.
Duties and Responsibilities Works with Food and Beverage Supervisor on planning for events.
Sets and upholds standards for the food and beverage service staff Enforces cleanliness, sanitation and uniform standards.
Responsible for training development and training courses throughout year.
Receiving and stocking of food orders Maintaining organization in dry storage, coolers, and freezer Equipment maintained and detailed cleaning Plating and garnishing as required Inventory management and reporting Day-to-day food preparations Compliance with staff uniform and scheduling requirements Follow opening and closing procedures Performs other duties as assigned by Manager and Supervisor Responsible for maintaining the event documents and assigning staff duties Coordinates setup and breakdown of banquets and buffets.
Qualification Requirements Education and Work Experience Minimum (5) years’ experience in the food and beverage/service industry, banquet Serving knowledge preferred.
Bartending knowledge preferred.
Essential Job Qualifications Must retain a valid Driver’s License and meet the eligibility requirements to drive while conducting company business.
Ability to motivate and lead staff in any situation.
Must be able to take ownership of events and situations that may arise.
Must be able to communicate effectively to staff, event coordinators, and management.
Must be able to lift up to 50 pounds.
Supervise and monitor the coordination of food and beverage events within the facility and at all properties in order to maintain an excellent public image for the Commission.
Must be creative and an innovative thinker Must be able to set up, break down and serve events in the absence of employee’s.