Catering Captain

Job Overview The Catering Captain is responsible for ensuring the proper execution of weddings and high-end social catered events. Work is performed under the general direction of the Facility Manager and Catering Chef, with some latitude for independent judgment. Due to the service of alcohol, applicants must be at least 21 years of age or older. Pay Rate: $25.00 per hour Major Duties/Specific Tasks Ensure the proper execution of catering proposals for weddings and high-end social catered events. Provide on-site event supervision of the facility and catering staff during catered events. Participate in pre-event meetings with the facility manager to review catering proposals, floorplans, and timelines. Ensure facility cleanliness prior to and during the event. Meet and greet guests in friendly and professional manner. Coordinate with the day of point-of-contact on all aspects of the event. Coordinate catering details with kitchen and service staff. Direct and participate in the set-up and breakdown of seating tables and chairs, client provided décor, and food and bar services. Ensure proper health code compliance and sanitation standards throughout the event. Train, supervise, and direct catering bartenders, servers and dishwashers. Provide guidance and motivation to catering service staff. Ensure catering service staff arrives at assigned times. Ensure staff arrives in proper uniforms and adheres to grooming and hygiene standards. Maintain constant communication with kitchen staff, servers, and bartenders. Adhere to set timelines and communicate any changes to the day of point of contact, kitchen staff, and service staff. Examine quality of food prior to distributing to event guests. Ability to handle alcoholic beverages. Ensure proper delivery and bussing of food and beverages items in a timely manner. Monitor bar service to ensure adherence to state alcohol laws. Ability to provide quick decision making. Communicate with management in a timely manner regarding any event concerns that require additional guidance. Ensure proper guests departure. Ensure proper post-event breakdown and clean-up in a timely manner. Knowledge of emergency response procedures. Write post-event reports detailing event execution for management review. Confirm that the facility is correctly armed and locked at the end of the event. Carry out additional duties as assigned by Management Staff. Minimum Qualifications Must be age 21 or over. Minimum 2 years catering banquet service and supervision. Strong working knowledge of food and beverage service. Ability to motivate staff on a daily basis and quick decision making skills. Strength and dexterity necessary to perform all required tasks, including ability to lift 50lbs, stooping, and bending. Exhibit good communication and customer service skills. Availability to work a variable work schedule, which may include early and late hours, and weekends and holidays. Possession of or ability to obtain and maintain a driver’s license with a safe driving record. Possession or ability to obtain ServSafe and TIPS training. #J-18808-Ljbffr Northern Virginia Regional Park Authority