Server - Captain

Bozzutos•Farmington, CT

About The Position

The Banquet Server – Captain leads the front-of-house banquet team during high-volume events, ensuring smooth service, an excellent guest experience, and adherence to event standards. The role serves as the on-floor leader and coordinates with culinary, bar, and event management teams for weddings, corporate events, galas, and member functions. The captain oversees event preparation and service, including staff briefings, assignments, room setup, service pacing, guest requests, coaching, and compliance with hospitality, safety, sanitation, and alcohol-service standards. The role also oversees post-event breakdown and cleanup and reports equipment or facility concerns to management. Days and start times are to be determined based on business needs. The schedule is a 5–6 day work week, with flexibility to work the hours required by event schedules. The work takes place in varying temperature-controlled environments and can involve extended periods of standing and walking, frequent lifting, bending, and twisting.

Requirements

Preferred: One to three years of experience as a high-volume server or relevant experience.
Preferred: Prior leadership or captain experience.
Ability to work high-volume events, including events with 150 or more guests, multiple rooms, or concurrent events (listed as preferred experience).
Ability to lift up to 35–45 pounds.
Ability to stand, bend, lift, and twist for up to 90% of a shift.
Ability to stand or walk for at least 10 hours daily.
Strong communication skills and ability to communicate clearly and effectively with peers and leaders daily.
Organizational skills, including the ability to carry out executive directions promptly, prioritize, and meet deadlines.
Ability to work independently and as part of a team.
Ability to maintain integrity and high standards.
Ability to maintain and promote safety policies and accountability for safe practices.

Nice To Haves

One to three years of experience as a high-volume server or relevant experience.
Prior leadership or captain experience.
Experience working high-volume events with 150 or more guests, multiple rooms, or concurrent events.

Responsibilities

Lead pre-event staff meetings to review the Banquet Event Order, timeline, floor plan, menu details, and service expectations.
Assign sections, side work, and service responsibilities to banquet servers and support staff.
Ensure accurate room setup according to the floor plan, including table settings, linens, décor, and staging.
Coordinate with Culinary and Bar teams to maintain proper pacing of courses and beverage service.
Oversee buffet, plated, family-style, and action-station service in high-volume environments.
Monitor service timing to ensure synchronized course delivery.
Serve as the primary on-floor contact for guests during events.
Address guest requests, dietary needs, and service concerns promptly and professionally.
Maintain a visible, polished presence throughout events and ensure service aligns with club or venue hospitality expectations.
Provide real-time coaching and direction to banquet servers and support staff, and support training of new staff.
Monitor service flow and adjust assignments as needed to maintain efficiency.
Ensure adherence to grooming standards, uniform policies, and professional conduct.
Ensure compliance with food safety, sanitation, and alcohol-service regulations.
Oversee breakdown and post-event cleanup procedures.
Confirm proper handling and storage of equipment, china, glassware, and linens.
Report equipment or facility concerns to management.
Perform other tasks assigned by leadership.
Maintain safety policies and promote accountability for safe practices throughout the shift.