Summary: The Event Captain will oversee and execute private and semi-private events, ensuring seamless execution and exceptional guest experiences. The Event Captain serves as the primary point of contact between the event staff, kitchen team, and Catering Sales Manager, ensuring that service standards are met, and client expectations are exceeded. This leadership role requires strong problem-solving abilities, attention to detail, and the ability to lead a team in a fast-paced environment.

Responsibilities:

• Review event orders (BEOs) and work closely with the Catering Sales Manager, chefs, and the event team to ensure all event details are understood and executed properly.
• Oversee the setup of banquet spaces, ensuring tables, chairs, linens, place settings, and decorations align with event specifications.
• Conduct pre-event briefings with servers and bartenders to assign responsibilities and communicate event-specific details, special requests, or VIP needs.
• Lead event servers and bartenders to ensure efficient, professional, and courteous service.
• Act as the main point of contact for clients, ensuring their needs are met promptly and efficiently.
• Assist with food and beverage service as needed, ensuring proper serving techniques and timing.
• Address any service issues, guest concerns, or last-minute changes with professionalism and quick problem-solving.
• Maintain a high level of cleanliness and organization throughout the event.
• Oversee breakdown and cleanup of event spaces, ensuring proper storage of equipment and supplies.
• Conduct post-event evaluations with the team, providing feedback on performance and identifying areas for improvement.
• Report any inventory shortages, damaged equipment, or operational issues to the Banquet Manager.
• Ensure accurate documentation of event details, guest feedback, and any service issues for future reference.
• Process transactions by handling cash and credit card payments, if applicable, and maintaining accurate records of receipts.
• Follow all company policies, procedures, and health and safety guidelines.

Must Haves:

• Previous experience as a Captain in a restaurant or banquet setting.
• Knowledge of POS
• Knowledge of basic food safety and health regulations
• Customer-centric
• Ability to work flexible hours, including evenings, weekends, and holidays.

Physical Requirements:

• Ability to stand, walk, and carry trays for extended periods.
• Lift and carry items weighing up to 25 pounds.
• Ability to work in a high-demand and fast-paced work environment.

Employment Transparency

It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances.

We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the Americans with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business.  If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department.

Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.