FT Banquet Captain

Patrick Properties Events LLC•Charleston, SC

About The Position

The Banquet Captain assists Event Managers with supervising banquet staff, particularly at midweek events. The role serves as the point of contact during setups and oversees event operations, including opening and closing the venue, coordinating staff, and supporting event service. The Banquet Captain must be able to lead, work independently, and collaborate with interns, property caretakers, maintenance staff, and other teams. The position also provides office support to the events team. Schedules are created by the Staffing Manager and are based on the event schedule. The role requires availability for multiple midweek events, weekends, and occasional holidays. Full-time status guarantees a minimum of 30 hours during the slow season.

Requirements

Must hold ServSafe Alcohol and Food Handler certifications or be able to obtain them within the first 30 days of employment.
Prior food and beverage experience is required.
At least one year of prior food and beverage service and office experience.
Knowledge of proper table service.
Knowledge of PPHG beverage and culinary menus.
Ability to follow Patrick Properties standards, policies, and procedures.
Ability to think clearly, analyze and resolve problems, exercise good judgment, and use solution-based thinking.
Detail-oriented, with the ability to prioritize and organize assignments and delegate work when necessary.
Ability to motivate and manage assigned staff, maintain a cohesive team, and follow up with corrections when needed.
Willingness to adapt in a fast-paced office environment and multitask.
Ability to communicate effectively and cooperate across departments.
Mature, professional demeanor when interacting with vendors and team members.
Team-oriented and willing and able to assist with hands-on work.
Punctuality and schedule flexibility.
Ability to work without direct supervision and complete assigned tasks.

Nice To Haves

Leadership experience.

Responsibilities

Open the venue, greet clients and planners, verify rentals, begin setup, and confirm bar items are accounted for.
Oversee event breakdown and ensure PPHG items are cleaned and stored in the correct locations.
Close the venue, send event report emails, check for damages, lock the venue, sign out staff, and monitor rental company item removal.
Notify the Event Manager of purchasing needs, venue damage, staff concerns, and other issues.
Monitor and answer the MOD phone as needed and inform management about staff call-outs and late arrivals.
Oversee staff sign-in and sign-out, as well as apron and bowtie sign-in and return of those items.
Enforce employee uniform and appearance standards.
Assist teams during plate-up and monitor event stations.
Meet the stated monthly event shift minimums and seasonal Banquet Captain shift requirements.
Supervise and guide front-of-house staff during events, report staff incidents and accidents, and support timely, proper service.
Develop a training system for new employees and retrain employees who need to improve their skills.
Serve tastings, including setting tables, preparing the space, reviewing the tasting Event Order, welcoming guests, and coordinating timely course service with the culinary team.
Handle tasting opening and closing procedures.
Format tasting menus in Microsoft Word.
Create event packet documents according to the schedule and quantity directed by the DOE.
Oversee event inventory and recommend quantities for front-of-house items.