Banquet Events Captain
Banquet captains oversee catered events, primarily at hotels, convention centers, and other venues. They schedule banquet service personnel, assign specific tasks or services, ensure that safety and sanitation codes are followed, and train staff to recognize improper guest behavior. Banquet captains also work with the food and beverage director and coordinate with kitchen staff to get details of the menu, food preparation activities, and service standards. They also examine the cleanliness of the venue, such as the condition of the bathrooms, prior to a function.
Banquet captains ensure that elements of a venue are ready before guests arrive, including the dining tables, bar, food, and beverages. During the event, they interact with the host to respond to any special requests or last-minute adjustments. They monitor the activities of workers and guests and respond to questions, complaints, or comments that may arise.
Once an event is over, banquet captains might review the charges incurred and collect payment. They also supervise cleanup, inventory, and storage of supplies and equipment.
Job Information for Banquet Captains:
Banquet captains must have a high school diploma, a few years of experience in banquet or catering service, prior experience in a supervisory role, and strong customer service skills. It also can be beneficial to hold certification to serve alcoholic beverages.
Banquet captains must be available to work on weekends, evenings, and holidays. They must be able to stand for long periods of time, lift and carry items such as food trays and equipment and perform other duties as needed. They must also have strong organizational and decision-making skills.
A banquet captain is an important member of a catering team and must be comfortable assigning personnel with specific tasks and working closely with kitchen staff. It is up to a banquet captain to ensure dining tables, bathrooms, food, and beverages are ready prior to an event. Once an event is complete, they often supervise cleanup and storage duties.
· MUST BE TIPs Certified
· ServSafe and CPR / AED certified a plus
· Should obtain a Crowd Management Certificate
· Very good knowledge of food safety, sanitation, food preparation techniques.
· Able to work flexible hours. NIGHTS, WEEKENDS & HOLIDAYS.
· Knowledge of current and updated culinary trends.
· Ability to lead and mentor a large team of culinary professionals.
Math Ability: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
Reason Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Physical demands and abilities
· Frequently lift/carry up to 25 lbs.
· Occasionally lift/carry up to 50 lbs.
· Ability to reach with hands and arms in any direction and kneel and stoop repeatedly
· Ability to stand for long periods of time
Must be able to work nights, weekends and holidays