Banquet Captain
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About The Position
The banquet captain assists the Banquet Manager in overseeing banquet staff and coordinating banquet functions to ensure that the groups using the hotel banquet facilities are completely satisfied. Reports directly to the Banquet Manager. A college degree or related experience in the operations of banquets or cater facility. Knowledge of food and beverage operations, food handling and service techniques a must. Attention to detail; communication skills; organization skills; problem solving, reasoning, leadership, and training abilities necessary. Physical requirements include moving around or standing for long periods of time. Handling and setting up banquet equipment, which require lifting and/or carrying items weighing 15 to 60 lbs.
