Banquet Captain - FT

  • Oversee events.
  • Set-up and breakdown all function rooms.
  • Acts as the contact person for the customer.
  • Holds pre-shift meeting with service staff reviewing Banquet Event Resume
  • Coordinates timing of service experience with the kitchen (Chef and Sous
    Chef).
  • Wine service for guests.
  • Bus and set tables, as needed.
  • Perform buffet set up (if necessary) and breakdown.
  • Setup and service break stations (if necessary).
  • Resolve customer complaints about food quality or service.
  • Monitor actions of staff and customers to ensure that health and safety standards and liquor laws are obeyed.
  • Communicate with supervisors, peers, or subordinates.
  • Report to supervisors any defective equipment, facility damage, incorrect/improper set-up and areas of the facility requiring cleaning, in a timely manner.
  • Provide excellent customer service assistance to internal and external clients.

 

 

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