Banquet Captain | Part-Time | Fort Smith Convention Center

Oak View Group•Fort Smith, AR

3d•Onsite

About The Position

The Banquet Captain coordinates and oversees entire banquet/concessions functions to ensure proper execution and ensure guest satisfaction. This role will pay an hourly rate of $16.00 - $17.50 and is tip eligible.

Requirements

High school diploma or general education degree (GED).
1-2 years' of related experience and/or training; or equivalent combination of education and experience.
Must meet state age requirements for handling alcoholic beverages.
Must have experience managing staff at large-scale banquets of 500+ guests.
Must be available to work nights, weekends, and holidays as required by the FSCC event schedule.
Food Safety and Alcohol Awareness Training and certification are required.

Responsibilities

Leads the banquet team to deliver catering/concession needs for FSCC guests at a high level of service.
Reviews assigned banquet staff functions and 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 the Catering Manager/Executive Chef/Food & Beverage Director/Event Manager to ensure that all details have been planned for and met.
Ensures that changes and further instructions are made in a timely manner.
Develops banquet staff through leadership and hands-on direction
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 setup prior to the event and meets with the Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.
Ensures proper handling of all equipment (i.e., china, glassware, silverware, linen, and props) and their proper storage after use.
Conducts random audits during functions to evaluate food and service.
Ensures that food is served at the appropriate temperature, food is placed properly on the table, and sufficient food is available.
Regularly reviews the banquet schedule for changes, the calendar of events, and special events.
Troubleshoots FOH banquet challenges.
Incorporates safe work practices in job performance.
Regular and reliable attendance.
Performs other duties as required.