Banquets - F&B Captain

About the role

The person who fills this position is responsible for the successful operation of all special events coordinated through the Catering Events Department.

Responsibilities

• Be punctual at all times and arrive to work on time, consistently.
• Work a flexible schedule, to include weekends and holidays.
• Maintain professional appearance: clothing crisp, clean, and in good repair; hair clean and cut in a becoming style (management has final approval).
• Set a proper example in personal appearance, including appropriate dress for the activity and personal hygiene.
• Meet and exceed all requirements of a banquet server as listed on the banquet server’s job description.
• Supervise banquet service staff according to their job description to maximize their ability through ongoing training programs; operational, food, beverage, and wine programs.
• Work in a cooperative and supportive manner under the Director of Catering, Catering Sales Manager, and Banquets Director.
• Train and execute orientation of new employees.
• Complete scheduling of staff for the following week no later than the preceding Monday.
• Minimize labor through creative planning, appropriate scheduling, and proactive management.
• Create new and unique food and beverage displays.
• Communicate closely with the event coordinator, paying close attention to each detail, ensuring member satisfaction.
• Prepare daily plan of operations (set up assignments, each aspect of every server’s operational duties, and closing/reset assignments) prior to the arrival of service staff.
• Perform bar requisition and distribution.
• Ring member charge tickets for Special Function Orders into the Point of Sale system.
• Schedule and perform weekly and monthly cleaning of the banquet facilities with the service staff.
• Schedule and supervise monthly inventory with the captain and/or the Service Director.
• Perform closing walk-through and lock up of the Catering Events areas and/or Mansion.
• Perform and follow up on any other duties assigned by the Assistant Director, Director of Catering, and Catering Sales Manager.
• Maintain detail-oriented focus; full attention required to every detail listed on the function order. Close communication between the Banquet Captain and Coordinator of the event is vital.

Requirements

Education: Ability to read, write, speak, and follow written and/or oral direction in English.

Experience:

• Minimum of three years full-service restaurant, private club server, or banquet server experience.
• Minimum of two years management or supervisory position experience.
• Good organizational skills.

Knowledge: Basic understanding of food service (fine dining etiquette, continental cuisine, wines and beverage service).

Physical requirements:

• Ability to work on your feet, moving about at a quick pace for long hours at a time.
• Ability to lift, carry, and move a minimum of fifty pounds, to include furniture, glasses, dishes, ice, beer, wine, liquor – individually, on racks and/or by cases.
• Must successfully pass a drug screening examination.
• Appearance must be neat and professional.
• Must maintain a courteous approach in dealing with members, public, vendors, and fellow staff members.

Schedule

Flexible schedule required, including weekends and holidays. Punctuality and consistent on-time arrival expected.

Benefits

• Vacation/Holiday/Sick Pay
• 401K
• Medical/Dental/Vision/Short Term Disability/Long Term Disability/Life Insurance
• Free Parking
• Employee Café
• Dry Clean