Banquet Captain

Job DetailsDescriptionPOSITION SUMMARYThe Banquet Captain acts as the direct supervisor and operational lead for catering events, ensuring seamless execution from setup to break down. They oversee service staff, coordinate with kitchen, Food and Beverage Manager and Events Specialist, manage event timelines (BEOs), and ensure high quality guest service, directly affecting guest satisfaction and event success.Education / Experience/ Skills And RequirementsMust be at least 21 years of ageMust have or be able to obtain a current Alcohol Awareness Certification1 year experience in banquets or high volume food service.Must be able to lift, balance, and carry serving trays with drinks/ appetizers.Excellent communication and customer service skills requiredMust be able to organize and prioritize under pressure while maintaining a calm and pleasant demeanor.CONTACTSINTERNAL: Employees and management staff from all Mt. Rose departmentsEXTERNAL: Resort guestsEssential Duties & ResponsibilitiesProvide excellent and efficient guest service, with a positive attitudeSupervise and organize Banquet team during eventsWork with Event Specialist, Food Manager, and Kitchen Manager to organize eventsAssist food manager with ordering and procurement of productsAttend BEO Meetings with Event Specialist, Food Manager, and Kitchen ManagerFocus on the job while staying on their feet and moving freely for an extended period of time accommodating guests politely and effectively.Organize set up and tear down of weddings and special events, including placing table cloths, place settings, glassware, setting up buffets and bussing tables.Knowledge of all menu items, including food and drink selectionsMaintain professional uniform and appearance standardsDevelop and maintain positive communication and teamwork with co-workers and supervisorsMaintain a clean and safe work areaMarginal Duties & ResponsibilitiesSet the example by actively contributing to department and company goals.Clarify expectations and seek additional training as needed.Build quality into work. Ensure processes are consistent with quality objectives. Be aware of current quality levels versus target levels.