The Banquet Captain leads, supervises, and coordinates banquet staff to ensure seamless service, acting as the main point of contact between guests, kitchen staff, and management. They are responsible for setting up, executing, and breaking down events, reviewing Banquet Event Orders (BEOs), managing service timing, and maintaining high customer service standards. Responsibilities: • Event Coordination: Review Banquet Event Orders (BEOs) and lead pre-event meetings to confirm table setup, food service timing, and special requests. • Staff Supervision: Train, supervise, and assign tasks to banquet servers, bartenders, and housemen to ensure efficient service. • Guest Liaison: Greet clients upon arrival, review the event agenda, and proactively handle guest inquiries or complaints. • Service Management: Coordinate with the kitchen and bar to manage food and beverage service, ensuring quality standards are met. • Setup and Breakdown: Inspect room layout, decorations, and table settings for accuracy and cleanliness, and manage the room teardown afterward. • Safety & Sanitation: Enforce health and safety regulations, including food handling and alcohol service policies (e.g., TIPS certification). Qualifications: • Experience: A minimum of 3 years of experience in food and beverage service, often with previous supervisory experience. • Leadership: Strong ability to manage, train, and motivate service staff in a fast-paced environment. • Communication: Excellent verbal and written skills for coordinating with guests and staff. • Physical Stamina: Ability to stand/walk for long periods and lift or move banquet furniture. • Flexibility: Willingness to work irregular hours, including nights, weekends, and holidays. Typical Qualifications • High school diploma or GED; a degree in hospitality is preferred. • Knowledge of POS (Point of Sale) systems and banquet equipment. Compensation: $18.50 hourly

• Event Coordination: Review Banquet Event Orders (BEOs) and lead pre-event meetings to confirm table setup, food service timing, and special requests. • Staff Supervision: Train, supervise, and assign tasks to banquet servers, bartenders, and housemen to ensure efficient service. • Guest Liaison: Greet clients upon arrival, review the event agenda, and proactively handle guest inquiries or complaints. • Service Management: Coordinate with the kitchen and bar to manage food and beverage service, ensuring quality standards are met. • Setup and Breakdown: Inspect room layout, decorations, and table settings for accuracy and cleanliness, and manage the room teardown afterward. • Safety & Sanitation: Enforce health and safety regulations, including food handling and alcohol service policies (e.g., TIPS certification).