Job Summary: The Banquet Captain is responsible for ensuring that all food and beverage service for functions in the banquet department are served according to standards. Captain provides oversight and direction to Banquet Servers. Banquet captains work in hotels and independent banquet halls to ensure the perfect execution of large dinners, receptions and events that require food and beverages. Banquet captains are the front of house for these events, making sure that the tables are decorated correctly, the food is presented well, and service goes off without a hitch. Banquet captains are in charge of floor staff, and make sure that they are in uniform and serving the clients in a speedy and friendly manner. They are the liaison to the chefs and cooking staff in the back, letting them know what food needs to be replenished. The ideal candidate is friendly, optimistic, detail-oriented, has an outgoing personality, enjoys working with people and working on a team; has a proven passion and ability to anticipate and exceed our guests' needs; has knowledge of banquet preparations and operations; can comprehend and deliver service standards; excels at guest and team member relations and etiquette; and comprehends to importance of complying with applicable federal, state, and local health and safety regulations. Has at least 2-3+ years experience as a Banquet Captain or Captain in an upscale restaurant, or full-service hotel. Banquet Captains should be available for flexible work hours (weekends and extended eight-hour days) and variable schedules (days, nights, weekends, holidays, etc.). General Requirements Primary duties and responsibilities include, but are not limited to, the following:
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