Overview

The Captain assists the Catering Manager in overseeing day-to-day operations including casual, fine dining, private events, and bartending operations. The Captain coordinates with the Director of F&B Operations, the Event Sales Director, and the event host to ensure that all events are well organized and that the expectations of the group contact and/or host are exceeded.

This role pays an hourly rate of $22.00-$25.00.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until August 1, 2025.

Responsibilities

• Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
• Conducts pre-banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
• Communicates with management to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
• Checks room set-up prior to event.
• Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
• Regularly reviews banquet schedule for changes, calendar of events, and special events.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Qualifications

• Three years experience as a server, floor, or bartending supervisor in a la carte or private dining service.
• High-energy, outgoing personality with strong professional, interpersonal, and communication skills.
• Proven track record of team leadership and motivation skills.
• Attention to set up and service details are a must.
• Diplomatic team player able to foster relationships with Members, Employees, and guests.