Event Captain/Off-Site Catering Manager
At Harvest Moon Catering (HMC) we give consistent and thoughtful attention to details. We provide exceptional food AND exceptional service and we believe the best way to serve our current and future clients is to add talented and high-performing employees to our team to help create and execute our clients visions for their events. The Event Captain is a critical piece in that execution.
Responsibilities
- Discuss event details with the event producer to ensure all specifics and special needs are covered prior to the event.
- Arrive on time to Harvest Moon Catering to check all packout items, connect with the event chef, make sure all necessary inventory is loaded on specified event van, and drive HMC vehicles to events.
- Check-in all FOH staff as they report to the job site and make sure staff assignments are posted where the FOH team are able to see them
- Keep track of all facets of event execution to ensure all service staff are performing delegated tasks.
- Make sure all event details are communicated to service staff by conducting a staff meeting including; menu items, proper timing of kitchen, and specific duties for staff throughout the event.
- Check that all service personnel have a professional appearance (i.e. uniforms and grooming).
- Work closely and keep constant communication with planners and vendors to ensure all needs are met
- Ensure all timelines are kept
- Supervise the proper breakdown of the dining room. Ensure all equipment is utilized properly and stored appropriately.
- Make proper use of staff and cut accordingly. Ensure that all areas are cleaned and the rules of the venue are being followed. Captain must complete a walk-through with the venue representative upon departure.
- Attend job site visits for planning purposes as needed.
- Check that the bar captain has liquor inventory form filled out properly. Complete relevant event paperwork and turn into the Adrienne's office at the end of each shift.
- Attend meetings and training sessions as scheduled.
- Conduct training on site as well as in the field.
- Other relevant tasks as assigned by management.
Qualifications
- 1-3 years of experience in management of Front of House preferred.
- Knowledge of service and fine dining.
- Must be 21 or over with a clean driving record
- Familiar with the sequence of service and off-premise events.
- Ability to interact with diverse groups and foster a cooperative work environment.
- Excellent leadership abilities and the ability to manage many staff members.
- Dependable and responsible.
- Able to work well under pressure in a fast paced environment.
- Excellent interpersonal communication skills.
- Time management skills.
- Physically fit with good stamina for physical tasks such as moving and lifting furniture and standing for long periods of time.
- Willingness to work long hours, irregular shifts, and on weekends and holidays.
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