Banquet Captain

GENERAL SUMMARY

The banquet captain is responsible for leading the events team on the floor during member club events, private events, weddings, and more.  To be the on floor leader to ensure the servers and bartenders are professional and keeping the standard and expectation of the club.

Essential Duties and Responsibilities

• Works with the events managers to understand the needs for each banquet.
• Coordinates food service between kitchen and banquet service staff, when a manager isn’t present
• Inspects all set-ups and ensures that they follow the Banquet Event Orders (BEOs).
• Ensures that all setup, timing, and breakdowns are in accordance to the standards and guidelines.
• Directs servers, bartenders, throughout events
• Monitors all beverage consumption and addresses issues of intoxication.
• Adheres to basic personal hygiene and grooming standards.
• Reviews table and seating floorplans in order to execute and direct team members
• Manages all opening and closing side work.
• Complies with all health and safety regulations.
• Maintains banquet cleanliness in events spaces member facing and behind the scenes
• Assists in pre-service and periodic team member training.
• Implements and supports all Daniel Island Club initiatives and programs
• Responds to guests’ questions, concerns and requests.
• Perform other related duties of a comparable level/type as assigned

Job Knowledge, Skills and Abilities:

Minimum two (2) years’ experience in food service industry, preferably in catering/banquet environment.

1. Prior experience in a supervisory position.
2. Excellent leadership skills, interpersonal and verbal/written communication skills
3. Ability to manage multiple projects and work assignments with little supervision.
4. Excellent interpersonal skills both in person and by phone, with high professionalism.
5. Strong organizational skills
6. A passion for delivering exceptional levels of guest service
7. Flexibility in adapting to rapidly changing job duties/business environment
8. Ability to exert physical effort consistent with setup and breakdown of banquets events.
9. Ability to understand and carry out oral and written instructions and request clarification when needed.
10. Professional in demeanor and presentation
11. Personable, enthusiastic, self-motivated and able to work independently
12. Basic mathematical skills, handle money and give correct change.
13. Knowledge of proper chemical handling/workplace safety procedures.
14. Proficient computer skills; MS Office and Outlook desired

PHYSICAL REQUIREMENTS/ WORK ENVIRONMENT

1. Most possess the strength to lift and carry materials weighting up to 30-50lbs.
2. Ability to work in a variety of weather and temperature conditions.
3. Ability to Lift/Carry 50 pounds or less occasionally (with/without assistance)
4. Ability to Push/Pull 50 pounds or less occasionally
5. Ability to Twist, turn, reach above shoulder, reach outward, stand, walk, taste or smell, work at or above shoulder for long periods of time
6. Ability to Bend, squat, kneel, talk or hear frequently
7. Ability to Handling/flipping through paperwork while sitting

Supervisory Responsibilities:

On the floor leader when a manager or event coordinator is not present