Working hours vary and include nights, weekends and overtime. Under the general direction Director of Catering Operations and Banquet Manager, provide team leadership and supervision for all aspects of served events. Oversee the successful execution of assigned banquets. Supervise, train, motivate, direct, and evaluate two full-time employees and several student employees. Marshal and deploy resources such as personnel, china, linen and trucks in an efficient and cost-effective manner. Maintain a high level of customer service for all events. Adhere to all food handling and sanitation guidelines. Follow established timelines for service of food product. Interact with team members and clients in a high-volume catering environment. Assist with product inventory as needed. In addition, the Banquet Captain will support the bar manager in the service of alcoholic beverages.
Must be available to work varying schedules; including evenings, weekends, holidays and over time in order to reflect the business needs of the department.
The target salary range for this position is between the posted minimum and $23 hourly, dependent on relevant work experience.