Banquet Captain

St. Ives Country Club; Johns Creek (GA); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player seeks a Banquet Captain to oversee events and ensure guest satisfaction. In this role, you'll manage event logistics, coordinate with kitchen staff, and lead a team to deliver exceptional experiences. If you're passionate about hospitality and thrive in a dynamic environment, this opportunity is perfect for you. Join a team dedicated to excellence and take your career to the next level in a vibrant setting where every detail matters.

Qualifications

• Experience in the food and beverage industry preferred.
• Professional demeanor with strong work ethics and team orientation.

Responsibilities

• Oversee all aspects of events and manage setup/breakdown.
• Serve as the primary contact for Members/Guests during events.

Skills

Customer Service

Event Management

Team Coordination

Problem-Solving

Education

High School Diploma

Tools

Point of Sale Systems

Job description

JOB TITLE: Banquet Captain

DEPARTMENT: F&B

REPORTS TO: Banquet Manager; Director of Catering

FLSA: Non-Exempt

JOB SUMMARY

The Banquet Captain oversees events, including weekend functions, manages setup and breakdown of function rooms, and ensures customer satisfaction in a courteous, efficient, and personalized manner. The role promotes teamwork to deliver seamless event experiences.

JOB RESPONSIBILITIES

1. Oversee all aspects of events.
2. Manage setup and breakdown of function rooms.
3. Serve as the primary contact for Members/Guests.
4. Hold pre-shift meetings to review Banquet Event Orders (BEO) with staff.
5. Coordinate with the kitchen (sous chef) to ensure a quality customer experience.
6. Open bottled wine for guests.
7. Bus tables and assist with setup as needed.
8. Perform buffet setup and breakdown if required.
9. Communicate effectively with support staff and management.
10. Supervise banquet functions to ensure smooth and efficient operations.
11. Ensure compliance with departmental and company policies.
12. Maintain thorough knowledge of service requirements for all functions.
13. Organize assigned functions and prepare in accordance with standards.
14. Check storage areas for supplies, organization, and cleanliness.
15. Requisition additional supplies as needed.
16. Instruct staff to address cleanliness issues.
17. Inspect function areas for cleanliness, condition, and proper setup; address deficiencies.
18. Ensure staff report to work and manage attendance issues.
19. Coordinate staff breaks and station assignments.
20. Communicate any changes or additions during shifts.
21. Identify and delegate tasks to maintain standards.
22. Perform other duties as assigned.

WORK ENVIRONMENT

• Stand for long periods, walk, climb stairs, and perform physical tasks including lifting up to 50 pounds.
• Work in hot, humid, and noisy environments.

REQUIRED QUALIFICATIONS

• Must be at least 18 years old.
• John Creek Pouring Permit.
• TIPS Certification (application provided upon employment).
• Experience in the food and beverage industry preferred.
• Professional demeanor with strong work ethics and team orientation.
• Flexible scheduling and willingness to work additional hours if necessary.
• Ability to perform tasks efficiently and calmly.
• High service standards and commitment to exceeding member expectations.
• Proficiency in entering orders into computer systems.

IMPORTANT

By submitting your resume online, you authorize St Ives Country Club to verify your information and release liability. Misrepresentation or omissions may lead to application cancellation or employment termination.