Banquet Captain at Camp Creek Resort

Job Summary

The role of banquet captain is to oversee banquet teams and ensure they have the needed bar inventory, training, materials, and staff to host a quality event to the expectations of the client. This position leads the planning for beverage service throughout the event. The beverage captain is also responsible for compiling given information to accurately prepare for upcoming events.

Primary Responsibilities & Essential Functions

• Track event times and dates to prepare accordingly
• Obtain banquet event orders (BEO)’s
• Build and maintain relationships with vendors
• Communicate with clients/guests politely and professionally
• Construct projections for the amount of inventory needed for event
• Coordinate event staff meetings to communicate the needs of the event
• Ensure the event staff is properly trained to fit the needs of each event
• Manage the event staff before, during, and after the event
• Oversee and finalize related preparations for events
• Oversee the setup and breakdown of events
• Prepares and submits alcohol orders
• Serve as liaison for the employees and guest for off premise bar events
• Control the amount of inventory dispersed for events
• Tend to guests request and complaints
• Compile the number of consumptions post event for billing and inventory
• All other duties as assigned

Education and Experience

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak, and communicate in basic English preferred.
• Bachelor’s degree in hospitality management or a related field preferred
• Prior experience in lead food & beverage positions preferred

Knowledge, Skills, Abilities

• Detail oriented and thorough
• Ability to perform consistent work to the highest of standards
• Ability to remain discreet and respect the privacy of guests
• Ability to interact with guests in a pleasant friendly way
• Quick problem-solving skills
• Basic knowledge of bar operations
• Ability to lead a team effectively and efficiently
• Excellent verbal and written communication skills
• Excellent time management skills

Physical Demands

• Ability to stand and walk for extended periods
• Frequent bending, lifting, pushing, pulling, carrying, kneeling, and stooping
• Must be able to lift to 50 lbs
• Must be able to safely deliver food and drinks on different surfaces

Working Conditions

• Exposure to slippery surfaces and stairs depending on location 
• Indoor and/or outdoor 
• Exposure to extreme heat and cold depending on season and location  
• Potential exposure to naturally occurring environmental factors such as wind, rain, red tide, etc. 
• Possibility to work 11 hour shifts