Banquet Captain

About the Role

Coordinate and execute catering events in accordance with established goals, timelines, and service standards. Collaborate with Catering Management to develop logistical plans, event timelines, staffing assignments, and operational requirements.

Responsibilities

• Prepare daily event pull sheets and task assignments to ensure seamless event execution.
• Oversee event setup, service, breakdown, and cleanup activities, ensuring events are completed efficiently and professionally.
• Maintain accurate event documentation and evaluate outcomes to identify opportunities for continuous improvement.
• Lead, train, coach, and supervise contracted wait staff, student employees, and hourly union employees.
• Assign work, communicate expectations, and monitor performance to ensure compliance with departmental standards and event requirements.
• Foster a positive work environment through effective communication, conflict resolution, and employee engagement.
• Support employee development through ongoing training and continuous improvement initiatives.
• Demonstrate sound judgment in task delegation, prioritization, and escalation of operational or personnel concerns.
• Coordinate food, equipment, and supply deliveries to event locations while ensuring quality, safety, and timeliness.
• Operate department vehicles, including box trucks, vans, and golf carts, in a safe and responsible manner.
• Manage catering inventory, including equipment, linens, uniforms, décor, alcohol, and vehicles, and recommend repairs or replacements as needed.
• Assist with departmental deliveries and special event logistics to support Campus Dining operations.
• Continuously assess operational needs and recommend strategies to improve efficiency, service quality, and program growth.
• Maintain a safe work environment by enforcing safety standards, conducting safety audits, and ensuring compliance with departmental policies and procedures.
• Monitor customer service, food quality, event presentation, and employee performance to maintain high operational standards.
• Ensure food deliveries, handling, and service practices meet all applicable safety and sanitation requirements.
• Promote accountability and consistency through regular review of operational processes, event outcomes, and service expectations.

Requirements

• A high school diploma or GED is necessary.
• An Associate’s degree from an accredited higher education institution is preferred.
• Must be ServSafe certified within 3 months of hire and expected to pass renewal every five years.
• Must have and maintain a valid driver's license and a satisfactory driving record.
• At least 3 years of related experience is necessary.
• At least 2 years of offsite catering, restaurants, or specialty events experience is strongly preferred.
• Previous experience as a Banquet Manager or Banquet Captain is preferred.
• Ability to drive a catering van and medium-size box truck is necessary.
• Proficiency in Microsoft Office programs and Food and Labor Management Systems is necessary.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
• Ability to make on-site decisions to resolve problems brought forth by customers, vendors, contracted wait staff, etc.
• Strong time management, organizational, and multi-tasking skills, with an eye for detail.
• Demonstrated ability to deliver exceptional customer service.
• Ability to manage people, maintain confidentiality, and be accountable for Vanderbilt assets.
• Proactive, enthusiastic attitude, and excellent customer service skills.
• Strong supervisory and interpersonal skills.
• Must be flexible, high energy, and passionate about getting things done.
• Must enjoy a fast-paced working environment.
• Ability to work on a team and also be a self-starter.
• Must be able to work a varied schedule, including nights and weekends.
• Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs.
• Ability to walk or stand for extended time periods, up to 6 hours.
• Ability to bend, stretch, twist, and lift.
• Ability to frequently lift/transport hot food items in hotboxes (200#) onto and off box trucks and to event locations.