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.

Prerequisites:
· 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

BANQUET EVENT CHEF

As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency always.

Additionally, responsible to develop new banquet menu's, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also, review the following day's menus and approves the store requisitions for food and supplies needed from various kitchen storerooms.

Banquet Chef Duties and Responsibilities:
1. Review Banquet Event Orders (BEO) daily and make note of any changes.
2. Brief the banquet kitchen staff daily about the upcoming and current functions.
3. Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
4. Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain.
5. Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
6. Effectively communicate both verbally and in writing to provide clear direction to staff.
7. Take physical inventory of specified food items for daily inventory.
8. Assist the hotel's sales & catering or banqueting staffs with banquets, parties and other special events.
9. Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
10. Collaboration with the Executive Chef/Chef de Cuisine in banquet menu development and execution.
11. Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
12. Responsible for managing all day-to-day operations of banquet kitchen.
13. Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
14. Responsible to maintain all equipment in a proper operational condition.
15. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen.
16. Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
17. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
18. Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.
19. Communicate the kitchen needs with the purchasing and storeroom personnel.
20. Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
21. Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
22. Banquet chef should serve as a role model to demonstrate appropriate behaviors.
23. Ensures and maintains the productivity level of all banquet cooks and supporting staffs.
24. Supervises banquet kitchen shift operations.
25. Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
26. Participates in banquet kitchen employees progress and discipline procedures.
27. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
28. Plans and manages food quantities and plating requirements for all banquet functions.
29. Maintains food preparation handling and correct storage standards.
30. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
31. Ensures compliance with all applicable laws and regulations.
32. Follows proper handling and right temperature of all food products.
33. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
34. Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
35. Able to plan and execute multiple banquet functions.
36. Able to continually enhances the culinary experience of banquet or event guests.
37. Able to understand employee's positions well enough and to perform duties in employees' absence.
38. Able to help in cooking and food preparation, as and when required.
39. Able to perform other duties as assigned by the management.

Prerequisites:
· Very good knowledge of food safety, sanitation, food preparation techniques.
· Able to work flexible hours and days.
· Knowledge of current and updated culinary trends.
· Ability to lead and mentor a large team of culinary professionals.\

Education: MUST BE SERVSAFE CERTIFIED
2-year or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Experience: Minimum of five years' experience in a high-volume banquet kitchen, and a minimum of two years' experience as an Executive Chef, Chef de Cuisines, or Sous Chef

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