Banquet Captain

Banquet Captain

The Banquet Captain at Tunxis Country Club plays a pivotal role in weddings and banquets for our clients. This position requires a detail-oriented individual with exceptional organizational skills, creativity, and a passion for delivering exceptional customer service. The Banquet Captain will work closely with the Assistant Event Director and Event Director to understand the client's needs and execute flawless events that exceed expectations.

Responsible for ensuring satisfactory food and beverage to guests, event retention, and coordinating with the other Club departments. Also, responsible for ensuring successful execution of the food and beverage activities and functions happening at the club during his/her shift.

Seasonal

Start Date: May 17th

End Date: November 14

Key Responsibilities:

• Lead and supervise banquet staff during events to ensure efficient service and guest satisfaction.
• Coordinate with the kitchen to ensure timing of food and any adjustments to a timeline.
• Set up and breakdown banquet rooms according to event specifications, including tables, chairs, and any decor specified by the Event Coordinator.
• Ensure compliance with food handling and safety regulations throughout the event.
• Provide training and support to new staff members on service standards and procedures.
• Address any guest inquiries or concerns promptly to enhance their experience.

Essential Functions and Accountabilities:

• Works with Events Team daily with the current events.
• Trains, supervises, and evaluates FOH service staff.
• Ensure that all banquet staff are well-groomed and in proper uniform (including name tag) before clocking in.
• Consistently checks Banquet Event Orders and/or Floorplans for buffet tables, guest tables and other function room set-up needs for special events.
• Execute proper setup and breakdown of floorplans prior to and post event if necessary
• Acts as Lead Waiter if needed.
• Meet and greet guests upon arrival and make contact with the host of the event.
• Assures the neatness, cleanliness, and safety of all dining areas.
• Assumes Opening or Closing Manager responsibilities when assigned.
• Notify Event Director or Sales Director of guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.

Requirements:

• High School Diploma or GED
• 2-3 Years experience in the food and beverage industry
• Ability to stand and walk for extended periods
• Must be able to work weekends
• Ability to lift 50+ pounds
• Must have flexible schedule, including weekends & holidays as required by event schedule
• Strong organizational and time-management skills with the ability to multitask and prioritize effectively.
• Excellent communication skills, with the ability to build rapport with clients and vendors.
• Proficiency in TripleSeat and Microsoft Suite preferred.
• Knowledge of golf or familiarity with golf course operations is a plus.