A Banquet Captain is a senior-level hospitality professional who leads front-of-house service teams during catered events, such as weddings, galas, and corporate meetings. They act as the primary on-site liaison between clients, event planners, and kitchen staff to ensure seamless execution and guest satisfaction. Responsibilities: • Pre-Event Preparation: Review Banquet Event Orders (BEOs) to understand menu details, layout requirements, and guest expectations. • Team Leadership: Conduct pre-shift meetings (or "line-ups") to assign stations, train staff on service etiquette, and go over special dietary requirements. • Floor Management: Coordinate with the culinary team (e.g., the sous chef or executive chef) to ensure food is prepared, plated, and served on time. • Client Relations: Welcome hosts, address real-time requests or complaints, and ensure an overall high-end guest experience. • Closing & Breakdown: Oversee the clearing of tables, assign end-of-shift cleaning duties, secure inventory, and prepare the venue for the next event. Qualifications: • Experience: Typically requires 1 to 3+ years of experience in high-end customer service, catering, or the wedding and events industry. • Leadership & Communication: Strong capability to direct, motivate, and manage multi-staff teams. • Physical Stamina: Ability to stand and walk for 10+ hours and lift/move heavy banquet equipment (up to 50 lbs). • Certifications: Often requires a valid food handler's card and/or an alcohol certification (e.g., TIPS or ServSafe), depending on local state guidelines in Pennsylvania.

• Pre-Event Preparation: Review Banquet Event Orders (BEOs) to understand menu details, layout requirements, and guest expectations. • Team Leadership: Conduct pre-shift meetings (or "line-ups") to assign stations, train staff on service etiquette, and go over special dietary requirements. • Floor Management: Coordinate with the culinary team (e.g., the sous chef or executive chef) to ensure food is prepared, plated, and served on time. • Client Relations: Welcome hosts, address real-time requests or complaints, and ensure an overall high-end guest experience. • Closing & Breakdown: Oversee the clearing of tables, assign end-of-shift cleaning duties, secure inventory, and prepare the venue for the next event.