Hotel Banquet Captain/Supervisor

About the Job:
Join a Legacy of Excellence in Hospitality. We’re looking for a strategic, guest-focused leader who thrives on innovation, inspires teams, and is committed to delivering exceptional dining experiences.

Hotel Banquet Supervisor/Captain.

The position is work in hotels and independently managing the entire staff to ensure the high-quality execution of large receptions and events-involving food service; he or she also serves as a liaison between the FOH service staff a and otherwise assists in management operations.
This position starts with hourly and the possibility of salary in 3 months.
A banquet leader oversees and coordinates all aspects of special events, from weddings to corporate galas, ensuring client satisfaction and smooth operations. Key responsibilities include event planning, venue setup, food and beverage coordination, staff management

• Event Planning & Coordination: Meet with clients to understand event requirements, then coordinate with sales directors and chefs to meet client needs and budget. 
• Staff Management: Determine the number of wait staff needed, schedule shifts, and supervise staff to ensure high-quality service and a positive guest experience. 
• Venue Setup: Plan the layout and setup of the event space to maximize efficiency and create a welcoming atmosphere. 
• Food & Beverage Oversight: Coordinate the selection and service of food and beverages, ensuring quality and client satisfaction. 
• Client Communication: Act as the primary contact for clients, ensuring all contractual terms are met and any issues are resolved promptly. 

Essential Duties and Responsibilities in Management:

• Coordinates the quality of food service between cooking staff and floor staff.
• Slices, garnishes and prepares decorative arrangements.
• Enforces all employer rules and food service regulations.
• Adheres to all health and safety regulations.
• Review seating diagrams for acceptability and accuracy.
• Delegates duties to team members for each event.
• Helps validate customers’ IDs and monitors all beverage consumption in order to address severe intoxication.
• Resolves guests’ concerns, inquiries, and complaints.
• Maintains detailed reports for management and develops an accurate bill for service.
• Enforces an atmosphere of culture and refinement.
• Monitors food service to limit food wastage or contamination.
• Manages transfers and stock inventory.
• Manages food materials, inventory, and all operating materials.
• Inspect the uniforms of all floor staff prior to the event to ensure propriety.
• Adheres to and enforces standards for hygiene and grooming.
• Maintains the cleanliness of the banquet floor, the kitchen, and the storage areas.
• Works as a bartender or server, when necessary.

Required Knowledge, Skills, and Abilities:

• Demonstrates friendliness, courtesy, and respect, especially when serving others.
• Has the ability to communicate effectively, both verbally and in print.
• Possesses extensive knowledge of food preparation and service.
• Has the stamina to handle heavy objects, prolonged periods of standing and other moderately strenuous activities.
• Demonstrates the ability to solve problems and delegate tasks.