Banquet Captain

The Bartolotta Restaurants•Milwaukee, WI

About The Position

The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee. At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business. JOB PURPOSE: The Banquet Captain is responsible for leading the successful execution of daytime catering and events, ensuring exceptional guest experiences from start to finish. This role oversees service, delivering seamless food and beverage service with attention to detail and efficiency. The Banquet Captain ensures proper food distribution, communicates allergen and dietary information to the team, and upholds the highest standards of safety, quality, and hospitality.

Requirements

Demonstrated initiative in pursuing and completing projects from concept to execution. Excellent project management skills, effective planning and coordinating event details while delegating responsibilities to staff in a clear and efficient manner, ensuring each team member understands their role and is set up for success. Uses strong leadership and team-management skills to motivate, train, and direct service staff so events run smoothly and efficiently.
Delivers exceptional guest service through professional, attentive interaction that prioritizes a positive experience.
Relies on clear communication to convey event details, instructions, and allergen or dietary information to guests, teammates, and management.
Solid organizational abilities to coordinate event timelines, staff assignments, setups, and service flow.
Exercises calm problem-solving and adaptability when plans change, making fast, effective decisions to keep service on track.
Demonstrates a high level of attention to detail when verifying table settings, food presentation, timing, and adherence to event specifications.
Exhibits practical food and beverage knowledge, including menus, service styles, allergen awareness, dietary restrictions, and safe handling practices.
Strong time-management to prioritize tasks and balance multiple responsibilities during high-pressure events.
Possesses the necessary technical and administrative skills to read BEOs, operate POS systems, assist with inventory, and complete basic reports.
Ability to work in fast-paced, changing environment.
Must be willing and able to work long hours, including nights, weekends, and holidays, depending on the events calendar.
High school diploma or GED required.
Minimum 2 years of fine dining table service experience required; catering experience preferred.
Continuous and regular standing and walking are required for extended periods, often for an entire shift. This includes moving quickly through crowded banquet rooms.
The ability to lift, carry, pull, and push heavy items is essential for setting up and breaking down events.
Common weight ranges: Lift up to 50 pounds frequently or regularly.
Heavier items: Handle and move heavier objects, such as carts, furniture, tables, and stage equipment, often requiring a maximum force of 50 to 100 pounds with or without assistance.
Frequent bending, twisting, pulling, reaching overhead, and stooping are necessary to set up function rooms and serve guests.
Must have good manual dexterity to handle food service items like trays, dishes, and utensils with precision.
Must have normal vision (corrected) and hearing for verbal communication with staff and guests. Specific vision abilities may include close vision and the ability to adjust focus.

Responsibilities

Delegates opening and closing side work to his/her team and supervises proper execution of it.
Takes/records the food selection per table and seat numbers according to the menu served that day/evening.
Leads a server team during the meal service ensuring timely and delivery and clearing of food and beverages.
Ensures table maintenance according to the established standards (Bread/butter/water/cutlery reset/coffee/tea etc).
Ensure that beverages are poured into the correct glassware.
Ensures table setup is clean and tidy and that all operating equipment (china, glass, sliver, linen) is clean and free of spots and marks, holes and tears.
Ensure that all guests have the correct silverware for the next course.
Ensures crumbing and removal of debris after the desserts have been cleared.
Assist guest when leaving and returning to tables.
All Other Duties as Assigned