The Banquet Captain is a senior hospitality professional responsible for leading service staff during events—such as weddings, conferences, or banquets—in hotels, catering venues, or banquet halls. This role includes managing room setup, supervising food and beverage service, ensuring an exceptional guest experience, and serving as the main point of contact between clients and the kitchen. Responsibilities: • Event Supervision: Oversee the entire banquet process, ensuring events run smoothly, efficiently, and according to the Banquet Event Order (BEO). • Team Leadership: Supervise, train, and direct banquet servers, bartenders, and housemen, including conducting pre-shift meetings. • Setup and Breakdown: Coordinate the arrangement of tables, chairs, decorations, and equipment, and manage the post-event cleanup. • Customer Service: Act as the main contact person for clients, addressing guest requests and complaints professionally. • Service Coordination: Liaise with the kitchen staff to ensure timely and accurate food and beverage service. • Inventory & Sanitation: Check for proper inventory, such as china and glassware, and ensure compliance with sanitation and health regulations. Qualifications: • Experience: Previous experience as a banquet server or in a leadership role within the hospitality industry is typically required. • Leadership: Strong team management and supervisory skills. • Communication: Excellent interpersonal skills to interact with guests, clients, and staff. • Organizational Skills: Ability to multitask and work under pressure in a fast-paced environment. • Flexibility: Availability to work flexible hours, including weekends, evenings, and holidays. Compensation: $20 per hour

• Event Supervision: Oversee the entire banquet process, ensuring events run smoothly, efficiently, and according to the Banquet Event Order (BEO). • Team Leadership: Supervise, train, and direct banquet servers, bartenders, and housemen, including conducting pre-shift meetings. • Setup and Breakdown: Coordinate the arrangement of tables, chairs, decorations, and equipment, and manage the post-event cleanup. • Customer Service: Act as the main contact person for clients, addressing guest requests and complaints professionally. • Service Coordination: Liaise with the kitchen staff to ensure timely and accurate food and beverage service. • Inventory & Sanitation: Check for proper inventory, such as china and glassware, and ensure compliance with sanitation and health regulations.