FT Banquet Captain

Description

• JOB DESCRIPTION
• Position : Banquet Captain
• Status : Full-Time (will guarantee a minimum of 30 hours during slow season)
• Reports To : Director of Events & Event Managers

• POSITION OVERVIEW
• The Banquet Captain will assist the Event Managers with supervising banquet staff at events, specifically midweek. This
• person will be the point of contact during set ups and oversee the operation of the event. The Banquet Captain must
• possess qualities to lead, set up under little to no supervision and be able to work closely with interns, property
• caretakers, maintenance, etc. This position will also provide office support to the events team. Schedules will be created by
• the Staffing Manager and will be dictated by the event schedule. You must be available to work multiple events mid-week,
• weekends and occasional holidays.

RESPONSIBILITIES

• SETUP/BREAKDOWN
• •Act as opening manager; greet client and planner upon arrival, ensure all rentals are delivered and correct, properly
• open the venue and begin setup, confirm all aspects of the bar (to include specialty items) are accounted for
• •Oversee breakdown at each event and ensure PPHG items are cleaned and stored aware properly in the correct place
• •Act as a closing supervisor; send event report email, review venue for damages, properly lock venue, sign out staff,
• monitor rental companies’ removal of items
• •Notify Event Manager of any purchasing needs, damage to the venue, concerns with staff, etc.

• EVENTS
• •Monitor and answer MOD phone, as necessary; inform management of any staff call-outs, late arrivals, etc.
• •Oversee sign in and sign out of all staff
• •Oversee sign in and sign out of aprons and bowties; collect collateral to ensure we receive all items back at the
• conclusion of the event
• •Enforce uniform and appearance standards for all employees, no excessive jewelry, hair pulled back, correct attire,
• etc.
• •Assist teams during plate-up and monitor stations during events
• •Ability to meet shift minimums, as outlined below:
• o Spring + Fall: minimum 2 Saturdays, 1 Friday, & 1 Sunday per month
• * 16 Banquet Captain Shifts: March 1st – June 30th
• * 12 Banquet Captain Shifts: September 1st –November30th
• o Winter + Summer: minimum 1 Saturday, 1 Friday, & 1 Sunday per month
• * 9 Banquet Captain Shifts: December 1st – February 28th/29th
• * 6 Banquet Captain Shifts: July 1st – August 31st

• LEADERSHIP/TRAINING
• •Act as a supervisor to FOH staff and alert Event Manager of any incidents and accidents involving staff
• •Supervise and guide all staff during events to ensure proper and timely service
• •Develop training system for new employees and re-train any employees that are lacking in necessary skills

• TASTINGS
• •Act as a tasting server, to include setting tables and preparing the space for each tasting, reviewing tasting Event
• Order, welcoming guests upon arrival, working closely with culinary team to serve courses in a timely manner, etc.
• •Responsible for tasting opening and closing procedures
• •Format tasting menus in Microsoft Word

• OFFICE RESPONSIBILITES
• •Create documents for Event Packets based on schedule; DOE will dictate the quantity needed to complete.
• •Oversee event inventory and provide suggested quantities for FOH items

• REQUIRED SKILLS & QUALIFICATIONS
• •Must be ServSafe Alcohol + Food Handler certified or able to obtain certification within the first 30 days of
• employment
• •Prior food and beverage experience required with leadership experience preferred
• •Possess a minimum of 1 year prior food and beverage service and office experience
• •Possess knowledge of proper table service
• •Possess knowledge of PPHG beverage and culinary menus
• •Ability to follow Patrick Properties standards, policies and procedures
• •Ability to be a clear thinker, analyze and resolve problems by exercising good judgment and solution-based thinking
• •Detail oriented with the ability to prioritize and organize work assignments, delegate work when necessary
• •Motivate and manage assigned staff while maintaining cohesive team and following up with corrections when
• necessary
• •Willingness to adapt as needed in a fast-paced office environment with the ability to multi-task
• •Ability to communicate effectively and work cooperatively and within all departments
• •Must possess mature, professional demeanor to interact with vendors and team
• •Must be a team player and be willing and able to jump in the trenches
• •Ability to be on time and have a flexible schedule
• •Ability to work without direct supervision and follow through to completion of assigned task