SUMMARY
The Banquet Captain directly supervises catered events. This includes the planning, set-up, execution and tear down of all events. The Banquet Captain stays in contact with the Event Coordinator and Banquet Manager throughout the event to ensure the highest guest satisfaction possible.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1. Pre post BEO meeting ensuring all changes are noted, side work assignments, clean up assignments and a timeline of events prior to staff arrival to ensure staff awareness of responsibilities and requirements.

2. Check staff in and direct to assigned room-Temps do not sign themselves in or out. It is our responsibility as supervisors to ensure that temporary staff is signed in and out at correct times; we cannot assume that everyone will be honest.

3. Oversee event set up; inspect table place settings, including table linen, china, glassware, silverware and condiments for correct placement and ensure that each element is clean, undamaged and attractive.

4. Conduct pre-meal meeting with service staff to ensure their complete understanding of service needs.

5. Contact the Event Coordinator in charge of the event and coordinate any last minute details regarding function.

6. Oversee service of event ensuring service standards are met.

7. Supervise clearing and post function clean up making sure that function rooms, promenade, isles and storage areas are clean and equipment is cleaned and stored properly.

8. Check out staff- Again, temporary staff do not sign themselves in or out. Please match a face with a name when signing staff out, record breaks and sign sheet. All timesheets are to be placed in their appropriate folders.

Event Coverage:

9. Obtain change logs and record changes for events.

10. Check voice mail for cancellations from staff.

11. Check with Event Coordinator and Chef for any additional changes.

12. Inspect rooms for proper placement of tables and buffets and that they are set according to final guarantees.

13. Complete staff assignments to include section assignments, side work and cleanup assignments, and timeline of events and post with copy of BEO at each room.

14. Sign in all staff and ensure all staff members are in clean, complete uniforms and have good hygiene and are well groomed according to the Food & Beverage Standards. Temporary employees should not be allowed to sign themselves in or out. Match a face with every name.

15. Oversee the setting up of events, ensuring that they are set according to the Banquet Service Standards and BEO reports.

16. Conduct pre-meal meeting with staff to ensure their understanding of menu, any special meal requests, section assignments, order of service and to answer any questions staff may have.

17. Oversee the service of the meal ensuring that staff is serving properly and according to the Steps of Service as laid out in the Banquet Training Manual.
To view a the Job Description, please visit: https://chesapeakeconference.com/job-opportunities/

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

VenuWorks of Chesapeake Virginia