Banquet Captain

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Job Title 

Banquet Captain 

Classification 
Non-Exempt 

Reports to 
Event Manager 

Job Description 

The Banquet Captain is responsible for supervising all banquets and events. Ensure that all service standards, departmental policies, and culture are followed by the event team members. Act as a Food & Beverage contact with the sales team during the event. 

Essential Functions 

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 

Oversee in-house and off-sight catered functions. 

Responsible for consistently implementing the services standards and operating procedures in the banquet service. 

Supervise events and team members throughout setup, service, and breakdown. 

Guide the banquet servers in set up of tables and place settings. 

Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas. 

Follows procedures to maintain the safety and security of all team members, guests and company assets (building, cash, equipment, supplies). 

Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and team members. 

Maintain communication with banquet managers as well as other servers and event organizers. 

Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. 

All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests’ expectations. 

Performs other duties as directed. 

 Weekly attendance to Aloha Culture Meeting 

Competencies 

Communication Proficiency. 

Guest Focus. 

Organizational Skills. 

Stress Management/Composure. 

Time Management. 

Work Environment 

An event venue and commercial kitchen environment. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. 

Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping, and crouching. The position may require occasional lifting of products weighing up to 50 pounds. 

PHYSICAL ENVIRONMENTAL DEMANDS: 

Stand- Over 3/4th of the time 

Walk- Over 2/3rd of the time 

Sit- Under 1/3rd of the time 

Use hands to fingers, handle or feel- Over 2/3rd of the time 

Reach with arms and hands- Over 2/3rd of the time 

Climb or balance- Up to 1/3rd of the time 

Stoop, kneel, crouch or crawl- Up to 1/3rd of the time 

Talk or hear- Over 2/3rd of the time 

Lift minimum of 5lbs.-50 lbs.- Over 1/3rd of the time 

Adherence to all policy and procedures delineated in the ICONA Handbook  

Position Type/Expected Hours of Work 

This is a seasonal position. This role requires up to forty hours to include, nights weekends and holidays. 

Travel 

No travel is expected for this position. 

Required Education and Experience 

High school diploma or equivalent required. 

Must be of legal age according to state regulations to serve alcohol. 

1-2 years in Captain positions in restaurant and banquet experience. 

Additional Eligibility Qualifications 

Compliant with state Alcoholic Beverage Control regulations. 

ServSafe certified.  

Other Duties 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.  


 
 
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