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Check that the bar captain has liquor inventory form filled out properly. Captain must complete a walk-through with the venue representative upon departure. The Event Captain is a critical piece in that execution.
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Follow directions as detailed from Banquet Captain, Lead Server or Banquet Manager. Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
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Obtain and maintain current food handlers and OLCC liquor license. The catering captain must write up and input a customer's bill, set-up and run audio-visual equipment, trouble-shoot events and function as a resource, professionally handle customer complaints, and communicate pertinent event information to customers, catering department managers, as well as other departments on property.
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The Banquet Captain oversees banquet functions; maps out all events with banquet staff and helps to develop a proper plan of execution with the Banquet Manager. It is imperative that the Banquet Captain keeps informed and becomes involved in the entire banquet execution process.
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Must be familiar with all menu items, their preparation and service procedure Serve guests food and drinks during event as requiredAbide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests Accommodate any needs for reasonable special requestsFollow directions as detailed from Banquet Captain, Lead Server or Banquet ManagerOther duties as assigned.
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Other job duties as assigned by the Banquet Captain or Banquet Management. Must be able to demonstrate strong liquor, beer and wine knowledge and bartending skills. We require you have at least one year bartending experience in a fast-paced and formal restaurant setting, a reputable catering provider or a high-volume conference center/convention hotel.
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The Banquet Captain is primarily responsible for seamless special event execution. FOH, Managers and Supervisor Roles need Title 4 TIPS liquor certification. From non-profit organizations, to corporate teams, to intimate weddings, we know every detail matters, every time.
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12 24 months current experience as a server or captain in a "fine-dining" environment. Certification of previous training in liquor, wine and food service. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff.
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Being aware of and abiding by food safety practices and liquor service laws, including not overserving guests or serving underage Guests. We're not your average restaurant, and we don't want your average Restaurant Manager, better known as a Hospitality Captain.
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Enjoy taking pride in your organization skills and efficient work ethic while completing pre function side work as designated by the Banquet Captain and/or Banquet Managers. Educate yourself and be familiar with and adhere to all liquor liability laws.
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Maintain a neat and clean work area and/or in liquor rooms and behind bars (bar-back) Communicate with server and captain to assure efficient seating, table utilization and member service.
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Abides by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests. Meets with crew to instruct them in banquet set up and procedures.
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Complete other duties as assigned by the Banquet & Events Manager or Captain. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
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Coborn's, Inc. also owns and operates liquor stores under the Coborn's Liquor, Cash Wise Liquor, Andy’s Liquor and Captain Jack's brands. We also have a handful of other retail entities in the markets where the fit is right: Little Dukes, Ace Hardware, Country Floral Gifts & Greenhouse, Caribou Coffee, Dunn Bros Coffee, and Erbert and Gerbert's.
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The Banquet Captain is responsible for the successful execution of banquets events. Report and maintain inventory levels of all assets in the banquet department to include equipment, linen, food, beer, wine and liquor.
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