Banquet Captain

A Banquet Captain is a senior‑level hospitality professional who leads front‑of‑house service teams during catered events, such as weddings, galas, and corporate meetings. They act as the primary on‑site liaison between clients, event planners, and kitchen staff to ensure seamless execution and guest satisfaction. Responsibilities Pre‑Event Preparation: Review Banquet Event Orders (BEOs) to understand menu details, layout requirements, and guest expectations. Team Leadership: Conduct pre‑shift meetings (or \"line‑ups\") to assign stations, train staff on service etiquette, and cover special dietary requirements. Floor Management: Coordinate with the culinary team (e.g., the sous chef or executive chef) to ensure food is prepared, plated, and served on time. Client Relations: Welcome hosts, address real‑time requests or complaints, and ensure an overall high‑end guest experience. Closing & Breakdown: Oversee the clearing of tables, assign end‑of‑shift cleaning duties, secure inventory, and prepare the venue for the next event. Qualifications Experience: Typically requires 1 to 3+ years of experience in high‑end customer service, catering, or the wedding and events industry. Leadership & Communication: Strong capability to direct, motivate, and manage multi‑staff teams. Physical Stamina: Ability to stand and walk for 10+ hours and lift/move heavy banquet equipment (up to 50 lbs). Certifications: Often requires a valid food handler’s card and/or an alcohol certification (e.g., TIPS or ServSafe), depending on local state guidelines in Pennsylvania. #J-18808-Ljbffr