Banquet Captain, Off-Premise Catering

Company Description

G3 Catering is a premier catering company based in Fort Myers, FL, specializing in bespoke catering services for weddings, galas, corporate functions, and special events. Known for its commitment to elegance and quality, G3 Catering delivers memorable culinary experiences tailored to each occasion. With a focus on exceptional service and attention to detail, the company ensures the highest standards for every event it serves.

Role Description

This is a part-time (20-40 hours/week), on-site role for a Banquet Captain, Off-Premise Catering, located in Fort Myers, FL. The Banquet Captain will oversee the execution of all off-premise events, ensuring smooth operations and adherence to high service and quality standards. Responsibilities include supervising event staff, coordinating food and beverage service, ensuring excellent customer service, and effectively communicating with clients and team members to execute events successfully.

Qualifications

1. Experience

• 3–5 years in catering, banquet, or event service—preferably off-premise (not just in-house banquets).
• Prior leadership role such as Banquet Captain, Lead Server, or Event Supervisor.
• Proven track record coordinating events from setup through breakdown.

2. Event Management Skills

• Strong understanding of event flow, service timing, and guest experience.
• Ability to read and interpret Banquet Event Orders (BEOs) and translate them into clear instructions for staff.
• Skilled at managing onsite logistics—setup, service, vendor coordination, and teardown.
• Capable of delegating tasks efficiently and maintaining service quality even with limited resources.

3. Leadership & Team Management

• Hands-on leader who can motivate and direct a team of servers, bartenders, and support staff.
• Excellent communication and problem-solving under pressure.
• Experience conducting pre-event briefings and post-event debriefs.
• Calm, professional demeanor—especially when dealing with clients or unexpected challenges.

4. Customer Service & Professionalism

• High level of hospitality and guest awareness.
• Can serve as onsite client liaison—professional appearance, composure, and diplomacy.
• Skilled in resolving client or guest concerns on the spot.

5. Technical Knowledge

• Familiarity with event setup standards (table settings, buffet layouts, décor handling).
• Working knowledge of food and beverage service standards, wine service, and safe handling practices.
• Understanding of Servsafe / DOH regulations for food safety and transport (especially important off-premise).
• Ability to drive or coordinate catering vehicles, manage load-outs, and handle event site logistics.

6. Certifications (Preferred)

• ServSafe Food Handler or Manager Certification
• TIPS / Safe Alcohol Service Certification
• Must have Valid driver’s license and clean driving record