Banquet Captain- Plate Above Catering-Orlando

About Second Harvest Second Harvest Food Bank of Central Florida is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed enough food for 76 million meals to partner programs such as food pantries, soup kitchens, women's shelters, senior centers, day care centers and Kids Cafes. The food bank’s 16‑week culinary training program teaches food‑service‑based technical, life and employability skills to economically hard‑pressed adults. Second Harvest is distributing enough food to feed 66,000 people a day. Department Overview Food Service and Catering Department supports Second Harvest Food Bank of Central Florida’s mission by providing high‑quality meal service, catering, and food production for internal programs, community partners, and external clients. The department focuses on operational excellence, food safety, customer service, and mission‑driven hospitality while maintaining efficient labor, cost controls, and consistent service standards. Team members collaborate across production, culinary, sales, and event operations to deliver professional, reliable, and high‑quality food service experiences. Work schedule This is a full‑time position; work schedule may vary based on event bookings and operational needs. Must be available Monday through Saturday, with occasional Sunday shifts, including early mornings, evenings, weekends, and late‑night events as needed. Job Summary The Banquet Captain serves as the lead onsite representative for Plate Above Catering, overseeing event setup, service execution, staff coordination, client communication, and event breakdown for onsite and offsite catered events. This position supports the planning, preparation, setup, execution, and breakdown of catering and food service events. Responsibilities include coordinating event needs, ensuring accurate food and equipment preparation, maintaining service standards, supporting event staff, and providing a positive customer experience. This role requires strong attention to detail, effective communication, adherence to food safety standards, and the ability to work efficiently in a fast‑paced environment. Job Responsibilities Assist with daily catering, event, and food service operations Review event orders, pull sheets, menus, timelines, and special instructions to ensure accuracy Support food preparation, packing, loading, delivery, setup, service, and breakdown as needed Ensure events are properly staged with food, beverages, equipment, supplies, and decor according to client expectations Maintain professional service standards and respond promptly to client or guest needs Follow all food safety, sanitation, and workplace safety procedures Communicate operational needs, shortages, delays, or concerns to leadership in a timely manner Support inventory control, equipment organization, and cleanliness of work areas Work collaboratively with culinary, sales, operations, and event staff to ensure successful execution Represent Second Harvest and the department in a professional, courteous, and mission‑focused manner Perform other duties as assigned to support Plate Above Catering and Second Harvest Food Bank of Central Florida Minimum Qualifications High School Diploma or equivalent 2 years previous experience in catering, banquet service, food service, hospitality, or event operations Ability to effectively manage time and stay organized Strong customer service, communication, and problem‑solving skills Ability to follow written instructions, event orders, prep lists, and service timelines Basic knowledge of food safety, sanitation, and proper food handling procedures Ability to work flexible hours, including early mornings, evenings, weekends, and holidays as business needs require Ability to lift, carry, push, or pull event equipment, food pans, supplies, and other items as needed Ability to stand, walk, bend, and move for extended periods during events and production Strong attention to detail with the ability to manage multiple priorities Professional appearance and demeanor when working with clients, guests, partners, and team members Valid driver license and an acceptable driving record required Travel Requirements Must have reliable transportation to support offsite events throughout the Orlando metropolitan area and surrounding regions. Use of a personal vehicle may be required, with eligible mileage reimbursed according to company policy. Physical requirements/environment Ability to perform physically demanding work in a fast‑paced food service, catering, and event environment. This includes standing and walking for extended periods, frequent bending, lifting, pushing, pulling, squatting, climbing stairs, and moving catering equipment, tables, chairs, carts, racks, and supplies. Must be able to lift up to 50 pounds frequently while maintaining professionalism, urgency, and a guest‑focused attitude. Desired Skills and/or Certifications Six months to one year of prior experience leading event staff, coordinating banquet setup, or serving as an on‑site event lead is strongly preferred TIPS Certification or equivalent alcohol safety certification SERV Safe Food Handler or Manager Certification, or equivalent #J-18808-Ljbffr Second-Harvest-Food-Bank-of-Central-Florid