Banquets and Catering Captain Part Time at Assiniboine Park

Park Hospitality at Assiniboine Park, Compass Group Canada; Winnipeg; On-site; CAD 25,000 - 32,000; Part time

Job summary

Park Hospitality at Assiniboine Park, part of Compass Group Canada, is seeking a Banquets and Catering Captain Part Time to join the Winnipeg Food Services Team. Reporting to the General Manager, you will oversee banquet events, manage staff, and ensure venues are prepared to the highest standards for guest experiences.

This hands-on leadership role requires staying on the banquet floor during events, coordinating with the kitchen, and delivering safe, superior service while maintaining

Qualifications

• High School Diploma or GED required.
• Serving It Safe or Smart Choices Certificate required.
• Post-Secondary Degree in Hospitality, Tourism, or Management considered an asset.
• Food Handler Certificate considered an asset.

Responsibilities

• Oversee banquet staff and event execution to ensure guest satisfaction.
• Prepare venues to specifications and set up before guests arrive.
• Maintain constant on-floor presence to assist guests and staff.
• Coordinate with Banquet Chef and culinary team during events.
• Participate in hiring, training and development of staff.
• Ensure safe food handling and hygiene standards.

Education

High School Diploma or GED

Serving It Safe or Smart Choices Certificate

Post-Secondary Degree in Hospitality, Tourism, or Management

Food Handler Certificate

Job description

Banquets and Catering Captain Part Time at Assiniboine Park

Job Category : Service & Hospitality

Requisition Number : BANQU008685

• Posted : September 29, 2026
• Part-Time
• On-site
• Rate : $18.86 CAD per hour

Locations

Showing 1 location

50358-APC - Catering PLRF | 50358
55 Pavillion Crescent
Winnipeg, MB R3P 2N6, CAN

• Travel Required : No

Description

Reporting to the General Manager, Banquets & Catering, the Banquet Captain will work with the Food Services Team to deliver great service and quality products to ensure our guests have a wonderful experience that exceeds their expectations. The Banquet Captain oversee both staff and event execution. They are responsible for assisting in the supervision and organization of the banquet events to the required standards, resulting in the complete satisfaction of guests and clients. The Banquet Captain will ensure that banquet venues are prepped to specifications, banquet staff is fully prepared, guests are well taken care of, and that functions are executed as planned. This includes setting up venues for a function or event prior to the guest’s arrival and tearing down the venue when the guests have left. The Banquet Captain may be required at times to be a Banquet Server.

KEY ACCOUNTABILITIES

Event Planning & Execution

• Ensure that all Food & Beverage items are presented and served correctly, adhering to the standards set out by Park Hospitality, noting any special requests & instructions set out on the Banquet Event Order.
• Ensure that communication is constantly maintained between the Banquet Chef/Culinary Department Representative during the event, alerting him/her of any changes in the schedule of service, challenges or adverse comments that may arise during the service of an event.
• Ensure banquet staff return all equipment to the storage areas and that all areas are left clean and tidy, including setting up Park Café to its original setup for business the next day.
• Follow the direction of the Banquet Manager, Banquets & Catering General Manager, and Executive Chef in their direction of the event/banquet.
• Make sure the room is completely set and clean for a function prior to guests’ arrival.
• Complete daily tasks and report any unfinished tasks.
• Maintain and ensure all function information is up to date with respect to last-minute changes or revisions.
• Remain constantly visible on the banquet floor during events to assist guests and staff and be a hands‑on support to staff in their duties.
• Demonstrate Park Hospitality values and standards in all interactions with guests and co‑workers.
• Resolve client and guests’ issues or complaints.

Health & Safety

• Adhere to basic hygiene procedures and grooming standards, and ensure staff adheres to the Compass Group Canada and Park Hospitality Personal Appearance and Uniform Policies.
• Maintain and organize all banquet facilities, storage areas, equipment and supplies in an orderly and safe manner.
• Ensure all work areas are clean and maintained in a safe manner free of any potential hazards.
• Take extreme caution with guest food allergies; remind kitchen the importance of cross‑contamination.
• Oversee bar function and review serving procedures with staff, review protocols for dealing with underage guests and the importance of informing a manger/leader so he/she can intercede to avoid any disruption to the event.

Administration

• Ensure effective briefing of banquet staff before the function commences.
• Ensure that bar and banquet staff know the limit of open bars and that this is not exceeded.
• Continuously provide on the job training for banquet staff.
• Submit payroll information on time.
• Participate in scheduled communication team meetings.
• Report any shortages/ deficiencies regarding inventory, equipment and supplies.
• Lead by example, encourage and enhance staff morale by creating a positive work environment.
• Assist Banquet Manager with initial hiring, training, and development of Banquet staff.
• Demonstrate initiative to make sound decisions that reflect the values and goals of Park Hospitality.

General Duties

• Adhere and comply with all Compass Group Canada and Park Hospitality policies, safety regulations and safe work practices that will ensure a safe work environment.
• Maintain a professional image while working and provide extraordinary experiences to our park visitors while performing daily work activities.
• Demonstrate the ability to establish and maintain positive and inclusive relationships with co‑workers, volunteers, and visitors.
• Demonstrate a commitment to the principles of equity and diversity, and proven ability to work effectively with a diverse population.
• Perform other related duties and responsibilities as required.

Required EDUCATION, TRAINING, LICENSES AND CERTIFICATIONS

• High School Diploma or GED equivalent required
• Serving It Safe or Smart Choices Certificate required
• Post-Secondary Degree in Hospitality, Tourism, or Management considered an asset.
• Food Handler Certificate considered an asset.