Catering Captain

Major Duties/Specific Tasks

• Ensure the proper execution of catering proposals for weddings and high-end social catered events.
• Provide on-site event supervision of the facility and catering staff during catered events.
• Participate in pre-event meetings with the facility manager to review catering proposals, floorplans, and timelines.
• Ensure facility cleanliness prior to and during the event.
• Meet and greet guests in friendly and professional manner.
• Cookout with the day of point-of-contact on all aspects of the event.
• Cookout with the kitchen and service staff on catering details.
• Coordinate the set-up and breakdown of seating tables and chairs, client provided décor, and food and bar services.
• Ensure proper health code compliance and sanitation standards throughout the event.
• Train, supervise, and direct catering bartenders, servers and dishwashers.
• Provide guidance and motivation to catering service staff.
• Ensure catering service staff arrives at assigned times.
• Ensure staff arrives in proper uniforms and adheres to grooming and hygiene standards.
• Maintain constant communication with kitchen staff, servers, and bartenders.
• Adhere to set timelines and communicate any changes to the day of point of contact, kitchen staff, and service staff.
• Examine quality of food prior to distributing to event guests.
• Ability to handle alcoholic beverages.
• Ensure proper delivery and bussing of food and beverages items in a timely manner.
• Monitor bar service to ensure adherence to state alcohol laws.
• Ability to provide quick decision making.
• Communicate with management in a timely manner regarding any event concerns that require additional guidance.
• Ensure proper guests departure.
• Ensure proper post-event breakdown and clean-up in a timely manner.
• Knowledge of emergency response procedures.
• Write post-event reports detailing event execution for management review.
• Confirm that the facility is correctly armed and locked at the end of the event.
• Carry out additional duties as assigned by Management Staff.

Minimum Qualifications

• Must be age 21 or over.
• Minimum 2 years catering banquet service and supervision.
• Strong working knowledge of food and beverage service.
• Ability to motivate staff on a daily basis and quick decision making skills.
• Strength and dexterity necessary to perform all required tasks, including ability to lift 50lbs, stoop, and bend.
• Exhibit good communication and customer service skills.
• Availability to work a variable work schedule, which may include early and late hours, and weekends and holidays.
• Possession of or ability to obtain and maintain a driver’s license with a safe driving record.
• Possession or ability to obtain ServSafe and TIPS training.