The Banquet Captain is a senior-level hospitality professional who leads service staff to execute events, such as weddings and conferences, in hotels, banquet halls, or catering venues. They manage room setup, oversee food and beverage service, ensure guest satisfaction, and act as the primary liaison 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.