Banquet Captain

Vanderbilt University; Nashville (TN); Sur place; USD 45 000 - 65 000; Plein temps

Résumé du poste

Vanderbilt University seeks an experienced Banquet Manager to plan, coordinate, and execute campus catering events. You will lead contracted wait staff and student employees, assign duties, and ensure service standards across high-profile events.

Responsibilities include coordinating food, equipment, and deliveries, managing safety and compliance, and driving continuous improvements in event operations. Strong communication and leadership are essential for success in a fast-paced environment.

Qualifications

• A high school diploma or GED is necessary.
• Associate degree preferred in a related field is beneficial.
• Must be ServSafe certified within 3 months of hire and renew every 5 years.
• Valid driver’s license with clean driving record; Vanderbilt engages third party monitoring.
• Minimum 3 years of related catering/event experience.
• 2+ years offsite catering/food service experience preferred.
• Experience as Banquet Manager or Banquet Captain is preferred.

Responsabilités

• Coordinate and execute catering events per goals, timelines, and service standards.
• Lead, train, and supervise contracted wait staff and hourly employees.
• Coordinate food, equipment, and deliveries to event locations; manage inventory and assets.
• Oversee event setup, service, breakdown, and cleanup; ensure safety and quality.
• Maintain event documentation and evaluate outcomes for continuous improvement.

Connaissances

Event planning

Staff leadership

Team collaboration

Communication skills

Time management

Customer service

Formation

High school diploma or GED

Associate’s degree preferred

Outils

Microsoft Office

Food & Labor Management Systems

Description du poste

Event Planning, Coordination, and Execution

• Coordinate and execute catering events in accordance with established goals, timelines, and service standards.


• Collaborate with Catering Management to develop logistical plans, event timelines, staffing assignments, and operational requirements.


• Prepare daily event pull sheets and task assignments to ensure seamless event execution.


• Oversee event setup, service, breakdown, and cleanup activities, ensuring events are completed efficiently and professionally.


• Maintain accurate event documentation and evaluate outcomes to identify opportunities for continuous improvement.

Team Leadership and Staff Development

• Lead, train, coach, and supervise contracted wait staff, student employees, and hourly union employees.


• Assign work, communicate expectations, and monitor performance to ensure compliance with departmental standards and event requirements.


• Foster a positive work environment through effective communication, conflict resolution, and employee engagement.


• Support employee development through ongoing training and continuous improvement initiatives.


• Demonstrate sound judgment in task delegation, prioritization, and escalation of operational or personnel concerns.

Operational Logistics and Resource Management

• Coordinate food, equipment, and supply deliveries to event locations while ensuring quality, safety, and timeliness.


• Operate department vehicles, including box trucks, vans, and golf carts, in a safe and responsible manner.


• Manage catering inventory, including equipment, linens, uniforms, décor, alcohol, and vehicles, and recommend repairs or replacements as needed.


• Assist with departmental deliveries and special event logistics to support Campus Dining operations.


• Continuously assess operational needs and recommend strategies to improve efficiency, service quality, and program growth.

Safety, Compliance, and Quality Assurance

• Maintain a safe work environment by enforcing safety standards, conducting safety audits, and ensuring compliance with departmental policies and procedures.


• Monitor customer service, food quality, event presentation, and employee performance to maintain high operational standards.


• Ensure food deliveries, handling, and service practices meet all applicable safety and sanitation requirements.


• Promote accountability and consistency through regular review of operational processes, event outcomes, and service expectations.

Qualifications:

• A high school diploma or GED is necessary.


• An Associate’s degree from an accredited higher education institution is preferred.


• Must be ServSafe certified within 3 months of hire and expected to pass renewal every five year.


• Must have and maintain a valid driver\'s license and a satisfactory driving record. Vanderbilt University engages a third party to provide continuous up-to-date notifications regarding negative changes to motor vehicle records.


• At least 3 years of related experience is necessary.


• At least 2 years offsite catering, restaurants, or specialty events experience is strongly preferred.


• Previous experience as a Banquet Manager or Banquet Captain is preferred.


• Ability to drive a catering van and medium size box truck is necessary.


• Proficiency in Microsoft Office programs and Food and Labor Management Systems is necessary.


• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.


• Ability to make on-site decisions to resolve problems brought forth by customers, vendors, contracted wait staff, etc.


• Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.


• Demonstrated ability to deliver exceptional customer service is necessary.


• Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary.


• Proactive, enthusiastic attitude, and possess excellent customer service skills.


• Strong supervisory and interpersonal skills.


• Must be flexible, high energy and passionate in getting things done.


• Must enjoy fast-paced working environment.


• Be able to work on a team and also be a self-starter.


• Must be able to work a varied schedule, including nights and weekends.


• Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs.


• Ability to walk or stand for extended time periods, up to 6 hours.


• Ability to bend, stretch, twist and lift.


• Ability to frequently lift/transport hot food items in hotboxes (200#) onto and off box trucks and to event locations.