Banquet Captain

• Supervises and coordinates activities of banquet servers during banquets to ensure that food is served promptly
• Stays in contact with the host (on-site contact) throughout the event to ensure the highest guest satisfaction possible
• Consults with Food Services Manager regarding serving arrangements and additional employees and equipment required
• Supervises banquet servers
• Meets with Chef on Duty at start of every shift to review banquet event orders for menu, timing, special request and Chef's expectations
• Meet with client prior to start of event to review menu and itinerary
• Anticipate customers' needs, respond promptly and acknowledge all customers
• Conducts lineup with the staff at the start of each shift. Inspects uniforms, reviews menus and event itineraries and provides a short training topic
• Prepares Captain's Reports, detailing the function and comments of the Host (on-site contact)
• Promotes and maintains the highest level of customer service
• Determines when a guest should not be served additional alcoholic beverages in accordance with SAVOR policies
• Must inspect function space prior to start of function to ensure cleanliness, organization and ambiance
• Observes food being served to ensure that food is correctly garnished and arranged
• Carries out responsibilities in accordance with the organization's/department policies and applicable laws
• Responsible for consumption sheets
• Ensure front and back of the house are maintained in a clean and orderly fashion
• Ensure all closing duties for staff are completed before staff sign out
• Provide feedback on staff performance to manager and report disciplinary problems to manager and participate in the counseling of employees
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Complete all paperwork and closing duties in accordance with departmental standards
• Review status of assignments and any follow‐up action with Banquet Manager and/or oncoming Supervisor
• Notify Manager when low on items such as lemons, creamers, coffee etc

• Must be able to communicate effectively, both verbal and written, in English
• Must be able to make quick and accurate decisions
• Must be a leader, motivating the servers, resolving conflicts and exceeding guest expectations
• Must have professional attitude and appearance
• Ability to prioritize multiple projects and meet strict deadlines
• Ability to work under minimal supervision
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed
• High school diploma or GED
• One year's experience as a banquet server or banquet Captain
• Previous Supervisory experience preferred
• Must have a current Food Handler's Certificate and be TIPS trained
• Daily lifting and carrying up to 20 lbs. Up to 10 minutes at a time
• Performing work through repetitive eye/hand coordination
• Must be able to balance and have good manual dexterity
• Constant reaching, standing, walking and stooping

Previous Supervisory experience preferred