The Century Banquet Captain Position

Core Responsibilities

The Banquet Captain oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. You will work closely with the Event Coordinator and the Executive Chef in effort to execute a successful event.

  • Participates in client meetings with event coordinators to finalize details of each event

  • Executes floor plan layout according to the client’s requests

  • Ensures proper setting of buffet tables and other food service tables

  • Approaches all encounters with guests and colleagues in a friendly, service-oriented manner

  • Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded

  • Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction

  • Conducts staff meeting before each event to ensure colleagues are well informed on event details to ensure all functions are set and staff is prepared and organized before required time on BEO

  • Responsible for supervising and managing all banquet staff to ensure the highest level of service for clients and their guests

  • Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service

  • Maintains constant contact with bartending staff to ensure complete effective communication between beverage production and bar service

  • Arranges for and ensures proper sequence of service for each event according to the timeline

  • Supervises clearing and post function cleanup and garbage removal

  • Maintains clean and orderly back areas, pre-function areas and storage areas

  • Assures that all place settings, linen, etc are returned to their proper location after each event

  • In charge of closing down the venue at the end of the night

*Pay rate will vary based on experience

Requirements

The following items are required to be accepted for the position, no exceptions:

  • Valid Manager’s ServSafe Certification (we can assist you with this if you do not have it)

  • Valid Responsible Beverage Service Permit (we can assist you with this if you do not have it)

  • Basic computer proficiency: E-mail, Excel, Word

  • Previous supervisory experience is required

  • Knowledge of food and beverage operation and preparation is required

  • Good verbal and written communication skills

  • Must have a flexible schedule, be highly motivated and quality driven

  • Detail oriented yet able to excel while multi-tasking

  • Able to accept responsibility and lead by example

  • Team player and comfortable leading a team

  • Must be at least 21 years of age

  • Must be available at least three weekends a month

  • Must be able to work full 8 hour shifts on your feet

  • Must be able to lift up to 40 lbs