Overview

The Captain assists the Catering Manager in overseeing day-to-day operations including casual, fine dining, private events, and bartending operations. The Captain coordinates with the Event Management teams to ensure that all events are well organized and that the expectations of the Client/Guests are exceeded.

This role will pay an hourly wage of $20.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)

job expires 9/30/2024

Responsibilities

• Effectively communicate with Department Heads and Employees to execute a high level of service at all times.
• Manage, train, and create an engaging atmosphere for Employees.
• Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
• Conducts pre-banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
• Communicates with the Executive Chef / Kitchen Manager or event coordinator to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
• Checks room set-up prior to event and meets with Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
• Conducts random audits during functions to evaluate food and service. Ensures that: food is served at appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
• Regularly reviews banquet schedule for changes, calendar of events, and special events.
• Incorporates safe work practices in job performance.
• Ability to read and understand Banquet Event Orders.
• Ability to carry at least 8 entrees per tray. 
• Provide fine dining level food and beverage service to guests for all events consistent.
• Initiate and maintain friendly and professional contact with guests ensuring that all needs are anticipated and met.
• Maintain and inventory for both food and beverage stations. 
• Maintain all event areas and front of house staging areas in a tidy and organized manner.
• Participate in both setup and cleanup of food and beverage service items.
• Have a high level of social contact. Ability to work closely with staff and deal often with patrons. 
• Ability to work a flexible schedule, including nights, weekends and select holidays. 
• Must be detail oriented to ensure that work is accurate and complete. 
• Must have a customer-focused, positive and professional attitude. 
• Ability to read with oral and written communications skills in the English language. 
• Knowledge of basic arithmetic (addition, subtraction, multiplication and division). 
• Must be able to stand for extend periods of time. 
• Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
• Must be able to lift, push, pull or carry heavy objects up to 30 lbs. and 15 lbs. often.
• Must be punctual with consistent/regular/reliable attendance. 
• Must be able to respond to simple complaints or inquiries from customers, members of the business community, and/or regulatory agencies.
• Performs other duties as required.

Qualifications

• 3 years experience as a service/floor or bartending supervisor in a la carte or private dining service.
• Previous banquet/catering experience in a multi-venue complex highly preferred.
• High-energy, outgoing personality with strong professional, interpersonal, and communication skills.
• Proven track record of team leadership and motivation skills.
• Attention to set up and service details are a must.
• Diplomatic team player able to foster relationships with Members, Employees, and guests.