The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event. Greets and welcomes guests/clients in charge and anticipates all requests.

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  Checks-in servers, assigns stations, and pre-posts function side work duties.
• Inspects proper setting of buffet tables, food service tables, table place settings, including table linen, china, glass, silverware, and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive. Confirms that table complements (salt and pepper, sugar, breadbaskets, etc.) have been properly filled.
• Continuously monitors work station, refilling beverages, removing service items and condiments.
• Responsible for all servers on the floor and supervises services received by the guests throughout each assigned function.
• Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.
• Prepares daily summary and turns it in to Night Audit with all completed banquet checks.
• Trains and develops back-up personnel for the position of Banquet Captain.
• Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated advises as to last minute timing.
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.
• Supervises clearing and post function clean-up. Checks servers out, making sure that function rooms and storage areas are clean, and equipment is cleaned and stored properly.

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  Experienced in all aspects of banquet service.
• 2 - 3 years assistant banquet experience.
• Knowledge of various food service styles.