Banquet Captain/Supervisor

SUMMARY
The purpose of the Banquet Captain/ Supervisor is to provide efficient and professional catering service to guests, to ensure they receive quality experiences that reflect the Mission, Vision and Spirit of Scott Enterprises and The Ambassador Center.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Ensure function details and set up have a final work through before guest arrival.
• Set-up and breakdown tables, decorations, equipment, serving area and related activities in an accurate and timely manner.
• Ensure communication is constant between the Executive Chef and management during an event, alerting of any changes.
• Serve prepared meals to guests in an accurate and timely manner.
• Ensure that the guest's needs are met in a courteous and professional manner.
• Ensure that food service equipment is properly secured upon conclusion of function.
• Collect payment if required and give guests an accurate banquet check and receipt.

• Ensure all relevant paperwork is filled out and correct, including bar sheets, dailies and reader-boards for the next day.
• Demonstrate good judgment while instructing, coaching and encouraging staff.
• Completes staff evaluations, documentations on time and effectively.
• Ensure/oversee regulatory and professional standards for the food display, handling and storage.
• Responds to guests' questions and complaints promptly.
• Ensure communication is constant with management regarding staff issues.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 1-2 years experience in catering or full service dining is strongly desired.
• Experience and knowledge in all facets of banquet operations, convention services set-up and good understanding of AV equipment operations preferred.

Strong organizational, customer service, interpersonal and communications skills required.

• Must be able to work independently with little or no supervision.
• Ability to multitask in a fast paced environment is required.

Must have keen attention to detail.
Ability to communicate effectively with customers and associates at all levels in a courteous, caring and professional manner at all times.
Ability to read and interpret documents such as BEOs and procedure manuals.
May be required to work nights, weekends, and/or holidays.

Job Types: Full-time, Part-time

Weekly day range:

• Monday to Friday
• Weekend availability

Experience:

• Banquet experience: 1 year (Preferred)

Work Location: One location