Banquet Captain

Skokie Country Club; Glencoe (IL); On-site; USD 77,366,000 - 85,962,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

401(k) after 1 year

Holiday fund

Job summary

Skokie Country Club is seeking a Banquet Service Supervisor to assist the Catering Director in executing banquet service functions and to supervise staff to ensure guest satisfaction.

You will schedule personnel for Club and private events, coordinate timing with the culinary team, and maintain professional standards in service, grooming, and equipment. Prior catering experience and strong communication are required for this role.

Qualifications

• 1–3 years experience in catering preferred.
• Strong guest-service orientation and communication skills.
• Ability to supervise banquet service staff and coordinate with culinary team.

Responsibilities

• Schedule and coordinate banquet staff requirements for Club & private member functions.
• Execute detailed plans for each private banquet and Club event.
• Serve as liaison between banquet staff and other club staff members.
• Hold pre-function meetings with servers to ensure smooth service and assign stations.
• Coordinate course timing with the Culinary team and relay updates to back of house.
• Maintain grooming and uniform standards for banquet staff.
• Assist in inventory control of banquet equipment and supplies.
• Act as head waiter at special Club functions and greet/seat guests as needed.
• Handle guest complaints professionally and train staff accordingly.
• Ensure sanitation, safety and energy-management standards are met across banquet areas.
• Oversee billing accuracy for each event and relay to accounting.

Job description

About Skokie:

Recognized as a Platinum Club of America, we are dedicated to giving our Members excellent food, beverage and service. Our team goes above and beyond to ensure our members have memorable experiences each and every day.

Job Summary:

Responsible for assisting the Catering Director in executing the banquet service functions in the Club. Supervise banquet service personnel to assure Member and guest satisfaction through proper food and beverage service and presentation.

Duties and Responsibilities:

• Works with the Catering Director to schedule and coordinate personnel requirements for Club & private member functions.
• Execute detailed plans for each private banquet and Club event.
• Serves as liaison between banquet service personnel and other staff members.
• Holds pre-function meeting with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
• Coordinates timing of courses with the Culinary team and communicates all updates to back of house in a timely manner.
• Ensures that all banquet staff are well-groomed and in proper uniform (including name tags).
• Assists in assurance of proper inventory of all banquet service equipment and supplies to meet required needs.
• Acts as head waiter at special Club functions and may greet and seat guests as necessary.
• Handles Member and guest complaints about banquet events in a professional and service-oriented manner.
• Assists in training and supervising banquet service staff.
• Regularly inspects all front- and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met.
• Assures the neatness, cleanliness and safety of all banquet areas.
• Ensures that all appropriate charges are billed correctly to each event and forwarded to the accounting department for billing.
• Assures that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
• Assures that banquet event closing procedures are followed.
• Attends weekly food and beverage meeting as required.
• Performs other tasks as requested by the Catering Director, Assistant General Manager or Food and Beverage Managers.

Reports to:

Catering Director and/or Assistant General Manager

Supervises:

All banquet staff

Benefits:

• Health, dental and vision insurance after 90 days of continual employment for full-time employees
• Employee Holiday Fund
• Short term and long-term disability
• 401(k) after 1 year of continual employment for full and regular part-time employees
• Paid vacation and PTO for full-and eligible part-time employees
• Employee Assistance Program for all employees
• Paid Holidays for all employees
• Free employee meal included per shift for all employees
• Other benefits as described in the Employee Handbook

Compensation (non-tipping):

Competitive hourly rate based on experience between $27 - $30/hr. Non-exempt.

Experience:

1 – 3 years experience in the catering field preferred.

Physical/Mental Requirements:

• Must be able to lift and carry up to 35 pounds
• Requires occasional bending, reaching, stretching
• Must be able to stand for long periods of time
• Must be able to prioritize and process multiple requests in a calm organized manner