Banquet captain job description
Job purpose of banquet captain is to ensure that his/her assigned events and activities are organized and executed, resulting in the complete satisfaction of the guests attending the event.
Key duties of Banquet Captain:
1. Ensure that any & all Food & Beverage items are presented and served correctly, adhering to the standards set out by the Resort & Club, and noting any special requests & instructions, set out on the Banquet Event Order for the event.
2. Ensuring that communication is constantly maintained between the Executive Sous Chef or Culinary Department Representative & the Banquet Beverage Captain during the event, alerting him or her of any changes in the schedule of service, challenges or adverse comments that may arise during the service of an event.
3. Ensuring that communication is constantly maintained between either the Catering Manager or the Convention Service Manager during and event, alerting them to any possible challenges or adverse comments that may arise.
4. Compile Cheque from the Banquet Event Order, at the conclusion of the event or function, ensuring that the correct numbers of items/number of persons are charged for, and that the cheque is posted to the correct master account, presenting the cheque to the clients for signature.
5. Ensuring that all relevant & applicable paperwork is filled out correctly, including the Captains Party Sheet, and copies distributed as required.
6. Ensure that staff members return all equipment to the storage areas and that the room/area is left clean and tidy. Unconsumed Liquor & Wines should be returned to the Banquet Beverage Service Bar.
7. Reporting to a function or an event.
8. Compiling the station register and assigning duties to banquet staff and supporting banquet captains, assigned to that specific event or function.
9. Ensuring that the name of every staff member assigned to an event or function appears on the banquet sign-in sheet, and that the staff sign the sheet, prior to leaving the event or function.
10. Preparation of the area or room in its entirety for a function or event, prior to the guest’s arrival.
11. Perform other related duties as assigned or requested by supervisors/managers.