Banquets - F&B Captain

GATE•Jacksonville, FL

About The Position

The F&B Captain is responsible for the successful operation of special events coordinated through the Catering Events Department. The role supervises and trains banquet service staff, coordinates event operations, and works closely with event coordinators to help ensure member satisfaction. The Captain also supports staffing, scheduling, inventory, facility cleaning, bar requisitions, and event-area closing procedures. The position requires a professional appearance and courteous demeanor when interacting with members, the public, vendors, and coworkers. It involves working at a quick pace on your feet for extended periods and lifting, carrying, and moving items weighing at least 50 pounds. The schedule must be flexible and include weekends and holidays. A drug screening examination is required.

Requirements

At least three years of full-service restaurant, private-club server, or banquet-server experience.
At least two years of management or supervisory experience.
Good organizational skills.
Basic understanding of food service, including fine-dining etiquette, continental cuisine, wines, and beverage service.
Ability to read, write, speak, and follow written or oral directions in English.
Ability to work on your feet and move at a quick pace for long periods.
Ability to lift, carry, and move at least 50 pounds, including furniture and food-and-beverage supplies.
Must successfully pass a drug screening examination.
Must be able to work a flexible schedule that includes weekends and holidays.
Must maintain a neat, professional appearance and a courteous approach with members, the public, vendors, and staff.

Responsibilities

Arrive punctually and maintain a professional, welcoming demeanor and appropriate appearance.
Meet and exceed the requirements of a banquet server.
Supervise banquet service staff and support their development through ongoing operational, food, beverage, and wine training.
Work cooperatively under the Director of Catering, Catering Sales Manager, and Banquets Director.
Train and orient new employees.
Complete staff scheduling for the following week no later than the preceding Monday.
Minimize labor through planning, appropriate scheduling, and proactive management.
Create new and distinctive food and beverage displays.
Communicate closely with event coordinators and attend to function-order details to support member satisfaction.
Prepare the daily operations plan before service staff arrive, including setup assignments, server duties, and closing and reset assignments.
Perform bar requisition and distribution.
Schedule and supervise weekly and monthly cleaning of banquet facilities with service staff.
Schedule and supervise monthly inventory with the Captain and/or Service Director.
Perform the closing walkthrough and lock up the Catering Events areas and/or Mansion.
Perform other duties assigned by the Assistant Director, Director of Catering, and Catering Sales Manager.