Event Captain - La Serre

Event Captain - La Serre at DineAmic Hospitality Events Captains oversee the on-site execution of private dining and special events in a fast-paced, high-volume hospitality environment. Serving as the primary service coordinator during assigned events, the Events Captain translates Banquet Event Orders (BEOs) and event timelines into coordinated setup, service, and breakdown while protecting the guest experience and company standards. Successful candidates are hospitality-driven leaders who communicate clearly, remain composed under pressure, and confidently coordinate event staff without losing sight of hands‑on service. Events Captains work closely with the Events team, management, and FOH/BOH partners; conduct pre‑shift briefings; assign service responsibilities; monitor timing and quality; and resolve routine operational or guest concerns. This is a hands‑on role and does not replace management authority. Events Captains may also be scheduled for regular restaurant server shifts as business needs require. Event Preparation + Coordination Review BEOs, floor plans, menus, beverage selections, guest counts, special requests, accessibility needs, and event timelines before service. Partner with the Events team, manager on duty, kitchen, bar, and support teams to confirm event readiness and communicate changes promptly. Coordinate event setup and verify room presentation, table settings, service stations, signage, equipment, and supplies against the approved event plan. Conduct clear pre‑shift briefings covering the service plan, assignments, menu and beverage details, allergens, timing, guest priorities, and safety expectations; assign responsibilities and adjust coverage as needed. Service Execution + Guest Experience Set the pace and standard for professional, warm, and attentive service while remaining hands‑on by serving guests, clearing, resetting, replenishing, and assisting as needed. Monitor the event timeline and coordinate course pacing, beverage service, speeches, presentations, and other programmed moments. Maintain communication with the host or designated client contact, protect agreed event details, and escalat material changes for approval. Anticipate guest needs, resolve routine service concerns promptly, and involve the manager on duty when an issue requires policy, pricing, personnel, safety, or recovery decisions. Operational Standards + Closeout Verify food and beverage accuracy, presentation, temperature, and delivery timing while maintaining strong knowledge of menu items and allergens. Ensure responsible alcohol service and compliance with local and state regulations, company policies, sanitation guidelines, and food safety standards. Maintain clean, organized, and fully stocked event spaces and complete assigned opening, running, and closing duties. Coordinate event breakdown and closeout, including equipment and supply return, space reset, side‑work verification, payment processing when assigned, and communication of damages, shortages, guest feedback, service issues, or follow‑up needs. Coach team members in the moment, communicate performance concerns to management, and model calm, respectful, solutions‑oriented behavior; Events Captains do not independently administer discipline. Perform additional duties as needed within the scope of the role. Minimum Qualifications At least 2 years of serving or banquet service experience in a full‑service, high‑volume restaurant or events environment required. Demonstrated ability to lead event execution, coordinate a service team, and interpret BEOs and event timelines. Strong food, beverage, allergen, and steps‑of‑service knowledge. Experience with POS systems, preferably Toast, and accurate payment handling. Must meet minimum age requirements to serve alcohol under applicable state law. Valid alcohol service and food service certifications, or ability to obtain them within the required timeframe. Availability to work evenings, weekends, holidays, and variable event schedules as business needs require. Physical Demands + Work Environment: Ability to stand and walk for extended periods, including shifts of up to 8+ hours. Ability to frequently lift and carry up to 30 pounds, including trays, beverage racks, and event supplies. Continuous movement in a fast‑paced restaurant and event environment. Ability to bend, reach, stoop, and twist frequently throughout the shift. Ability to move safely through kitchen and event areas, including slick floors, stairs, crowded spaces, and tight passageways. Ability to work around food, beverages, cleaning products, temperature changes, and moderate‑to‑high noise levels. Core Competencies Accountability Communication Skills Integrity Personal Development Professionalism Self‑Management Teamwork and Collaboration Technical Proficiency with computers and POS systems 401K + Match Company-paid Employee Assistance Program Food & Beverage Discounts Dineamic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status. #J-18808-Ljbffr DineAmic Group