Banquet Captain

University of Richmond; Richmond (VA); On-site; USD 27,000 - 31,000; Full time

Job summary

The University of Richmond is seeking a Catering Team member responsible for managing and executing the set-up and break-down of all assigned catered events, while representing University Dining with professionalism, flexibility, and grace under pressure.

This full-time, non-exempt position requires strong customer service, team leadership, and the ability to work under deadlines in a fast-paced environment. Weekend work and variable hours are common.

Qualifications

• Knowledge of basic management principles, including leading and training staff.
• Time management, problem solving, and public relations techniques.
• Ability to follow written and verbal instructions.
• Ability to work under pressure in a fast-paced environment with interruptions.
• Ability to provide a high level of customer service.
• Ability to monitor and maintain quality control standards.
• Basic knowledge of safe food handling practices.
• Knowledge of culinary skills and ability to train and lead others.
• Ability to use computers and learn new software.

Responsibilities

• Manage and execute the set-up and break-down of all assigned catered events.

Skills

Leadership

Time management

Public relations

Instruction following

Under pressure

Customer service

Quality control

Food handling

Culinary skills

Computer skills

Education

HS Diploma or GED

Banquet experience 2-4 years

Supervisory experience 2-4 years

Job description

Job Description

As a member of the University Catering team is responsible for managing and executing the set-up and break-down of all assigned catered events while exhibiting professionalism, flexibility, and grace under pressure as the representative of University Dining at a catering event.

QUALIFICATIONS

• Knowledge of and ability to exercise basic management principles, including leading and training staff, and ability to work cooperatively as a part of a team
• Skilled in using effective time management, problem solving, and public relations techniques
• Ability to understand, follow written and interact given verbal instructions and procedures
• Ability to exercise flexibility, work independently without direct supervision, and work under pressure to meet deadlines in a fast paced environment with frequent interruptions
• Ability to provide a high level of customer service
• Ability to monitor and/or maintain quality control standards
• Basic knowledge of safe food handling practices
• Knowledge of culinary skills and techniques and ability to train and lead others
• Ability to use computers and learn new software

EDUCATION & EXPERIENCE

• H.S. Diploma or GED required
• 2 to 4 years of banquet experience required
• 2-4 years supervisor experience preferred

WORK HOURS

Full Time, Non-exempt 8 hours daily/40 hours weekly Sunday - Saturday, hours vary (AM and PM hours), weekends vary

SALARY

Pay grade 3 ($19.25/hour to $22.50/hour)