Banquet Captain - Raising Cane's River Center

ASM Global•Baton Rouge, LA

21d

About The Position

The Banquet Captain supervises and coordinates banquet servers to ensure prompt food service and high guest satisfaction. The role stays in contact with the event host throughout each event and works with the Food Services Manager, Chef on Duty, clients, and banquet staff to coordinate service, event timing, menus, and staffing. The captain leads staff, maintains service and cleanliness standards, oversees event spaces, and completes required reports and closing duties. Regular attendance in accordance with Legends Global policies is essential. This position includes supervisory responsibilities such as training employees, planning and assigning work, directing staff, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems. Work may take place inside or outside the facility, depending on event needs, and hours are irregular and dictated by events.

Requirements

High school diploma or GED.
One year's experience as a banquet server or banquet captain.
Current Food Handler's Certificate.
TIPS training.
Ability to communicate effectively in spoken and written English.
Ability to make quick and accurate decisions.
Ability to prioritize multiple projects and meet strict deadlines.
Ability to work with minimal supervision.
Ability to work flexible hours, including nights, weekends, and holidays, as needed.
Professional attitude and appearance.
Must be able to perform the essential duties satisfactorily, with reasonable accommodations where applicable.
Some travel may be required.

Nice To Haves

Previous supervisory experience preferred.

Responsibilities

Consult with the Food Services Manager regarding serving arrangements and additional employees or equipment required.
Supervise banquet servers.
Meet with the Chef on Duty at the start of each shift to review banquet event orders, menus, timing, special requests, and the chef's expectations.
Meet with the client before the event to review the menu and itinerary.
Anticipate and respond promptly to customer needs and acknowledge guests regardless of workload or time of day.
Lead and motivate servers, resolve conflicts, and work to exceed guest expectations.
Conduct staff lineup at the start of each shift, inspect uniforms, review menus and event itineraries, and provide a short training topic.
Prepare Captain's Reports detailing the function and comments from the host or on-site contact.
Promote and maintain the highest level of customer service for SAVOR guests.
Determine when guests should not be served additional alcoholic beverages in accordance with SAVOR policies.
Inspect function space before the event for cleanliness, organization, and ambiance.
Observe food service to ensure food is correctly garnished and arranged.
Carry out responsibilities in accordance with organizational and departmental policies and applicable laws.
Maintain consumption sheets.
Ensure front- and back-of-house areas are clean and orderly.
Ensure staff complete all closing duties before signing out.
Provide staff-performance feedback to the manager, report disciplinary problems, and participate in employee counseling.
Foster a cooperative working climate that maximizes productivity and employee morale.
Complete paperwork and closing duties in accordance with departmental standards.
Review assignment status and follow-up actions with the Banquet Manager and/or incoming supervisor.
Notify the manager when supplies such as lemons, creamers, or coffee are running low.
Perform other duties as assigned.