Banquet Captain

Banquet Captain

Position Summary
As a Team Member of the Food and Beverage team, the Banquet Captain is a CRCR Ambassador and takes personal ownership to ensure all of their actions are in the best interest of the business. The Banquet Captain is responsible for ensuring the smooth and efficient operation of banquet events, from setup to breakdown. Oversee Team Members, coordinate with Guests, and ensure Exceptional Guest Service while leading the Banquet team, maintaining high standards of food and beverage service, and handling event logistics with precision and professionalism.
Position Functions
Essential Functions
• Provide exceptional Guest service while maintaining a positive attitude.
• Support and motivate Team Members while ensuring team responsibilities are performed according to established departmental standards.
• Oversee the setup, execution, and breakdown of banquet events, including weddings, conferences, corporate functions, and special occasions.
• Serve as the primary contact for clients during events, addressing their needs and concerns to ensure Exceptional Guest Service.
• Supervise Banquet Servers, Bartenders, and support teams to ensure efficient and timely service during events.
• Work closely with the Banquet Manager and clients to review event details such as seating arrangements, menu selections, and special requests.
• Ensure Food and Beverage presentations meet CRCR’s quality and service standards.
• Run the floor and coordinate service with the kitchen and service teams.
• Proactively address any service issues or Guest concerns, resolving them quickly and efficiently.
• Assist with scheduling Team Members, creating event reports, tracking inventory, and monitoring labor costs to maximize profitability
• Coordinate with the kitchen, bar, and event teams to ensure smooth communication and execution of events.
• Other duties as assigned.
Core Lead Competencies:
• Oversee and direct operations, serving as the subject matter expert on departmental processes and procedures.
• Train, guide and mentor Team Members to enhance processes along with facilitating training sessions.
• Provide feedback to Shift Supervisors and Management regarding Team Member performance.
• Perform supervisory duties as necessary.
Skills
• Strong listening and communication skills.
• Problem-solving and critical thinking.
• Must be able to work independently and maintain a high level of performance.
• Must be able to complete tasks in a timely and efficient manner while maintaining business standards.
• Demonstrate a flock mentality, focused on teamwork and collaboration with others.
• Provide exceptional service to internal and external Guests while leveraging the knowledge of the position and the business, ensuring a clucktastic experience for all.
• Stay engaged and motivated with the business, department, and all Team Members at all levels while encouraging growth and development of self and others.
• Build lasting relationships by demonstrating honesty, integrity, and effective communication.
• Driven to exceed expectations while remaining accountable and fair.
• Captain a 3-hour tour on the S.S. Mother Plucker.
Qualifications
Minimum requirements:
• Must be at least 21 years of age.
• 2+ years experience in banquet or catering management.
Preferred Qualifications:
• 2+ years experience in a Resort, Casino, or Hospitality banquet setting.
• 2+ years experience in a high-volume hospitality or fine dining role.
Disclaimer
This document is for informational purposes only. A formal job description, including working conditions such as physical requirements, work atmosphere, etc., will be provided for signature during the offer process.