Banquet Captain

Reports To: Banquet ManagerGeneral Purpose: The Banquet Captain leads the event staff during a specific event, ensuring that Banquet Servers and Bartenders can operate efficiently while providing exceptional guest-focused service.Specific Responsibilities:Meets client needs and exceeds client expectations to execute each event successfully.Creates a positive and motivated atmosphere for teammates.Provide leadership support to banquets and catering teams.Develops and maintains a good working relationship with guests, groups, and teammates from other departments.Communicate verbally and in writing with the Banquet Manager and Kitchen team to secure all details/tools necessary to execute events. Assists with maintaining lines of communication between B&C and hotel/restaurant/etc.Knows and understands procedures, terminology, and techniques used in the B&C department.Demonstrates knowledge of ingredients of all food and beverage items served and available for a function.Manages execution of on-site events in cooperation with event staff per directions of the Banquet Manager and according to standards in the B&C Standards & Tools manual.Oversees set-up/tear-down details and processes.Interacts with the on-site contact and assists with impromptu requests; confidently answers client questions and solves client problems.Confidently answers staff questions, resolves issues during events, and remains calm in chaotic situations.Monitors staffing and scheduling, making adjustments to minimize expenses while ensuring an exceptional event.Performs any task related to the execution and running of events, including filling in for event servers as necessary.Completes a walk-thru after every event.Completes end-of-event paperwork, including, but not excluded, accounting, inventory, payroll report, etc.Summarize the event in the Banquet Captain Log with a concise written report of event details.Knows and speaks knowledgeable about products, features, and services offered by hotels and restaurants.Provides excellent customer service to all hotel and restaurant guests, not just those attending the event.Reports to work on time and ready to work scheduled shifts.