What are the responsibilities and job description for the Banquet Captain - Heritage at Sportsman's Park position at Craft Culinary Concepts?
Position Overview
The Banquet Captain/Flex worker is the liaison for the client under the Director of Operations (D.O.O.) and it is the Banquet Captain's responsibility to ensure that all guest requests are fulfilled or filtered through the D.O.O. Banquet Captains are responsible for ensuring the highest quality service for several areas by working with a group of Catering Attendants and or servers to complete the set-up and running of an event, including breakdown. Banquet Captain's must be familiar with all food and beverage items available to serve the guests in your area as a representative of Craft Culinary Concepts. Clear communication with the D.O.O. is critical to ensure all staff and guest needs are addressed.
Essential Job Functions
As the Banquet Captain/Flex worker you are the key for the success of each event/shift. Banquet Captain/Flex workers are responsible for ensuring all pre-event set up is completed prior to guest arrival. Banquet Captain/Flex workers will review all pre-event orders for special instructions from the guest to ensure execution prior to guest arrival. Banquet Captain/Flex workers are to lead your assigned event/shift by communicating with various points of contact (i.e., kitchens, guests, Catering Attendants/servers, D.O.O.) to ensure the satisfaction of all guests at each event/shift and that all applicable County Health Department codes are followed. At the end of each event/shift the Banquet Captain/Flex worker is to make sure all areas used for the event are cleaned and ready to use for the next event including prep, closing duties, and side work.
Requirements
Other Skills/Abilities
Craft Culinary Concepts is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
The Banquet Captain/Flex worker is the liaison for the client under the Director of Operations (D.O.O.) and it is the Banquet Captain's responsibility to ensure that all guest requests are fulfilled or filtered through the D.O.O. Banquet Captains are responsible for ensuring the highest quality service for several areas by working with a group of Catering Attendants and or servers to complete the set-up and running of an event, including breakdown. Banquet Captain's must be familiar with all food and beverage items available to serve the guests in your area as a representative of Craft Culinary Concepts. Clear communication with the D.O.O. is critical to ensure all staff and guest needs are addressed.
Essential Job Functions
As the Banquet Captain/Flex worker you are the key for the success of each event/shift. Banquet Captain/Flex workers are responsible for ensuring all pre-event set up is completed prior to guest arrival. Banquet Captain/Flex workers will review all pre-event orders for special instructions from the guest to ensure execution prior to guest arrival. Banquet Captain/Flex workers are to lead your assigned event/shift by communicating with various points of contact (i.e., kitchens, guests, Catering Attendants/servers, D.O.O.) to ensure the satisfaction of all guests at each event/shift and that all applicable County Health Department codes are followed. At the end of each event/shift the Banquet Captain/Flex worker is to make sure all areas used for the event are cleaned and ready to use for the next event including prep, closing duties, and side work.
Requirements
- Must be at least 18 years old
- Must have a valid TEAM or TIP certification card
- Must possess a County Food Service Worker certification -
- Preferred ServeSafe certified and have a County Food Service Manager Card on
- Must have a H.S Diploma or equivalent
- Must be able to work with a group as well as independently
- Must have 2 years supervisory experience in high volume restaurant environment or
Other Skills/Abilities
- Ability to communicate with and supervise team of 2-15 with varying skill levels and ability
- Ability to lift up to 30 pounds on a regular basis and be on feet for several hours
- Ability to carry serving tray above shoulder
- Ability to work non-traditional hours including nights, weekends, and holidays
- Ability to work in extreme temperature fluctuations and around excessive noise
Craft Culinary Concepts is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.