The Banquet Captain supervises and coordinates all banquet activities to ensure timely, efficient, and professional food and beverage service.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Consults with supervisor, manager, or Chef on serving arrangements, equipment needs, and staffing requirements.
• Supervises and schedules banquet employees.
• Requisitions table linen, china, glassware, and silverware.
• Maintains equipment inventory.
• Serves food depending on group size and service requirements.
• Establishes rapport with the client and serves as the primary point of contact throughout the event.
• Oversees the function room setup and execution as outlined in the Banquet Event Order (BEO).
• Prepares and posts banquet checks in SCS
• Addresses customer complaints appropriately and professionally.
• Maintains equipment inventory and storage areas.
• Trains employees as required.
• Performs other duties as assigned.
• Attends BEO meetings, asks questions and coordinates the banquet team to ensure a smooth event.
  

QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.