The Banquet Captain coordinates and oversees entire banquet function to ensure proper execution and ensure guest satisfaction.

Requirements

Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
Conducts pre-banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
Communicates with the Executive Chef / Kitchen Manager or event coordinator to ensure that all details have been planned for and met.
Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events.
Checks room set-up prior to event and meets with Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.
Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
Conducts random audits during functions to evaluate food and service.
Regularly reviews banquet schedule for changes, calendar of events, and special events.
Incorporates safe work practices in job performance.
Regular and reliable attendance.

Benefits

The Banquet Captain coordinates and oversees entire banquet function to ensure proper execution and ensure guest satisfaction.

Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
Conducts pre-banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
Communicates with the Executive Chef / Kitchen Manager or event coordinator to ensure that all details have been planned for and met.
Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events.
Checks room set-up prior to event and meets with Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.
Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
Conducts random audits during functions to evaluate food and service.
Regularly reviews banquet schedule for changes, calendar of events, and special events.
Incorporates safe work practices in job performance.
Regular and reliable attendance.