Summary:

The Banquet captain is responsible for supervising the staff, operations, and guests of banquet experiences at restaurant or private event. Their duties include planning dining events, managing the food and beverage service, and tending to guests' requests and complaints. They may also be required to train staff.

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Responsibilities:

Welcoming guests upon their arrival and assisting them with their seating arrangements.

Assisting managers and organizers with planning the layout and logistics of events.

Setting up and managing staff shifts and timetables.

Developing and providing staff with the necessary training, including customer service and serving etiquette.

Managing the setup of events.

Running the floor and coordinating the food and drink service by liaising with the kitchen and service staff.

Monitoring the inventory of supplies, equipment, and furniture.

Tending to guests' requests, questions, and complaints.

Ensuring that the venue and facilities remain neat and clean.

Ensuring that all applicable safety regulations are communicated and adhered to.

Requirements:

High school diploma or GED.

Degree in hospitality or similar preferred.

A minimum of 3 years experience as a banquet captain or similar.

Excellent leadership abilities and the ability to manage many staff members.

Great time management and multitasking abilities.

The ability to provide an excellent level of customer service, even in stressful situations.

Physically fit with good stamina for physical tasks such as moving and lifting furniture and standing for long periods of time.

Willingness to work long hours, irregular shifts, and on weekends and holidays.