Banquet Captain

Overview: The main objective of the Banquet Captain is to supervise the floor, make sure food is presented neatly, served on time and that all functions are coordinated properly. Essential Functions: Responsible for controlling all aspects in the execution of banquet function. Effectively supervise the Banquet staff during all food and beverage service. Coordinating every aspect of the Banquet staff during all food and beverage service. Assist the Banquet Manager in the complete operation of the Banquet Department. Responsible for adhering to hotel policies and procedures. Responsible for adhering to all liquor liability laws. Must assist/conduct all designated staff/pre-function meetings. Tools and Equipment: Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart Qualifications: Must be available to work flexible hours to include nights, weekends, and holidays.