Food & Beverage Banquet Captain

QUALIFICATIONS High school diploma or equivalent education. At least one year of progressively responsible experience in food and beverage service. Thorough knowledge of food and beverage service operational procedures. Knowledge of general business administration practices, sanitation procedures, and state liquor laws as applied to food and beverage service. RESPONSIBILITIES/DUTIES Conduct daily pre‑shift meetings prior to each event and relay relevant information for the day’s activities. Assist in training and ensuring employee proficiency within the banquet department. Maintain cleanliness and proper setup of all banquet and meeting rooms; inspect maintenance of all equipment in these areas. Oversee quantity levels of food and beverage products and maintain quality standards across production and service facilities. Participate in continuous cleaning and upkeep of all food and beverage areas. Ensure service staff provides immediate and courteous attention to members/guests. Resolve member/guest complaints promptly and professionally. Refill work stations at the start and end of each shift. Circulate in the dining room periodically to direct service personnel to newly seated members/guests. Advise supervisor of any complaints for immediate resolution. Serve food and beverages according to banquet contract specifications. Assume supervisory responsibility on the floor during all banquet functions, maintaining food and service standards. Prepare and serve wine according to standard operating procedures, using appropriate garnishes, china, and flatware. Manage labor hours for banquet service staff, ensuring appropriate staffing based on customer volume. Complete requisition forms for all supplies. Troubleshoot performance issues related to staff, menus, equipment, and point‑of‑sale systems. Ensure sanitation procedures align with local ordinances and consistent with all state and federal laws. Set up and break down banquet tables, chairs, display tables, and decorations as per reservation books, event orders, or special plans. Set up and operate audiovisual and other special presentation equipment prior to events. Close and secure the club at designated times following standard procedures. Ensure compliance with operating guidelines related to R.A.M., tips programs, and all relevant regulations concerning alcohol, cigarettes, and tobacco. Follow PGA TOUR Golf Course Properties, Inc. policies and mandatory standards for food and beverage operations. Inform the Director of Food and Beverage/ Banquet Service Manager or Captain of guests who may be intoxicated; do not serve clearly intoxicated guests. Complete additional projects or duties as assigned. PHYSICAL DEMANDS AND WORKING ENVIRONMENT Regularly stand; walk; sit; kneel; handle or feel objects; talk or hear. Must lift or move up to 25 pounds and possess close vision, depth perception, color vision, and peripheral vision. Must comply with all applicable federal, state, and local safety and health regulations. WORK SCHEDULE EXPECTATIONS Shifts are based on business levels and may vary. Travel is not expected for this position. SUPERVISORY RESPONSIBILITY The position serves as a team leader overseeing banquet service operations. BENEFITS Medical/Dental/Vision Plans Health Savings Account with employer contribution Wellness Reward Program Life and Disability Insurance 401(k) with employer match and contribution Pet Insurance Employee Assistance Program Paid Time Off and Holidays Complimentary employee meals Access to PGA TOUR golf tournaments Tuition Assistance Playing privileges and employee discounts #J-18808-Ljbffr