Banquet Captains - Full-time / Part-time

Banquet Captains oversee the service and set up of a dining environment. They ensure the site is clean, in good condition and set up accordingly.  The Captain is the liaison between guests and food and beverage managers.  The Banquet Captain exhibits professionalism at all times and is able to manage relationships with customers, through constant monitoring of service and addressing concerns. They direct banquet servers and set up personnel.

ESSENTIAL DUTIES AND RESPONSIBILITIES                                             

• Prepares and breaks down a dining hall/room
• Stocks and organizes equipment and tools
• Maintains an adequate supply of inventory
• Expedites seating to efficiently serve small to large groups of guests
• Places table cloths and napkins, dish settings and utensils accordingly
• Places table décor such as flowers, candles, programs, and other similar items
• May communicate with guests to ensure satisfactory service
• Conveys customer requests for other items to supervisor/manager in charge
• Assist as needed in a variety of capacities as assigned
• This job does not exercise supervisory responsibilities
• Must follow all required safety and standard operating procedures
• Must follow all company and hotel policies and procedures and standards of conduct

Work Environment and Physical Demands

Banquet Captains work in full-service food service establishments. Prior to an event, Captains are working at a fast pace planning and preparing workers and event rooms.  During busy hours, they are under pressure to ensure the team operation is running smoothly and customers are satisfied with service.   Captains should be physically fit and have stamina as they spend most of their work time on their feet.  They perform repetitive tasks and lift heavy items.  Although the work is generally safe, injuries from lifting heavy items and slips and cuts can result from hurrying.

Training

Almost all new employees receive some basic training from their employer such as basic customer service and safety procedures. Banquet Captains very likely learned their skills working as a server and watching and working with experienced captains. They learn the operating philosophy of the restaurant on the job.  This helps new employees establish a personal rapport with other staff, learn serving techniques, and instill a desire to work as a team.

Advancement

Advancement opportunities are often limited to those who remain on the job for a long period of time. After gaining experience, some Captain advance to banquet and food service supervisors and managers. 

Skills and Specialized Knowledge

Customer service skills. Food service establishments rely on good food and customer service to keep customers and succeed in a competitive industry. As a result, Captain ensure servers are courteous and must be able to quickly attend to customers’ concerns.

Decision making skills. Because of the legal issues that come with serving alcohol, Captains must make good decisions at all times. For example, they should be able to detect intoxicated customers and follow operational procedures for handling such matters which may include denying service to those customers.

Leadership skills. Captains must have the ability to motivate their team and develop constructive and cooperative working relationships with them. Because the pace can be hectic Captains must be able to communicate their orders clearly and effectively.

Time management skills. Captains need to be able to efficiently manage their time and the time of their team. They must keep the operation running efficiently and be ready when their teams start serving waiting guests.

People skills.  Captains should be friendly, tactful, and attentive when dealing with customers and their teams while an event is occurring. For example, they should be able to laugh and make small talk with a customer to build rapport as well as watch their manner and be mindful of their surroundings when dealing employee actions.

Teamwork.  Captains must be able to work well as a team to ensure that customers feel welcomed and receive prompt service.

Stamina.  Captains must be able to spend much of their work time standing and attending to event and customers’ needs.

To perform the job successfully an individual must be able to perform each essential function satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required.

JOB REQUIREMENTS

Note: In some states, a server must be 21 years of age to serve alcoholic beverages.

• Must meet company and client hire requirements
• Must possess a true desire to satisfy the needs of customers – Service Passion
• Ability to work in a fast-paced environment
• Must be able to multi-task
• Communicates effectively
• Able to stand and move moderate distances for extensive time periods
• Must be able to lift and carry heavy trays of food, dishes, and glassware
• Must be able to lift up to 35 lbs.
• Must be able to work under pressure to serve customers quickly and efficiently
• Able to follow instructions
• Must work as part of a team and independently
• Must meet grooming standards
• Must wear safety shoes to avoid slips and falls
• Must follow all standard operating procedures
• Must adhere to company policies, procedures and standards of conduct
• Must have reliable transportation

Education and Experience

High school diploma or GED

1-2 Years customer and banquet service experience

Work Schedules

Must be able to work a flexible schedule that includes days, nights, weekends and holidays

Report for work at required time and dates and maintain a responsible attendance record

Rewards

• Competitive pay
• Eligible to participate in the health benefit program
• Upward career growth
• The opportunity to play an integral role in the growth of the business.