The banquet captain manages on-the-floor operations, directs service staff, and coordinates with the kitchen during catered events and banquets. Responsibilities: Event Coordination: Review Banquet Event Orders (BEOs), inspect room setups, and run pre-shift meetings with servers. Staff Supervision: Assign stations, manage service pacing, and direct food and beverage timing with the kitchen. Client Relations: Act as the primary contact for event hosts and resolve guest issues or special requests in real time. Post-Event Wrap-Up: Oversee room breakdown, equipment storage, and final venue cleanliness. Qualifications: Experience: Minimum of 1 to 3 years of experience working in banquets, catering, or hospitality. Physical Stamina: Ability to stand for long periods and lift or move heavy event equipment. Communication: Strong leadership, multitasking, and problem-solving skills under pressure. Schedule Flexibility: Willingness to work nights, weekends, and holidays.

• Event Coordination: Review Banquet Event Orders (BEOs), inspect room setups, and run pre-shift meetings with servers. • Staff Supervision: Assign stations, manage service pacing, and direct food and beverage timing with the kitchen. • Client Relations: Act as the primary contact for event hosts and resolve guest issues or special requests in real time. • Post-Event Wrap-Up: Oversee room breakdown, equipment storage, and final venue cleanliness.