Banquet Operations Supervisor

The Salvation Army; Hawaii; On-site; USD 28,000 - 39,000; Part time

Job summary

The Salvation Army Ray and Joan Kroc Corps Community Center in Hawaii seeks a Banquet Captain to oversee banquet functions and assist in management operations, including scheduling, training, and control. The role reflects Christian principles and the center’s mission.

Ideal candidates have at least one year of banquet or restaurant service experience, strong leadership, and excellent communication skills. The position is part-time, on-call, and on-site with weekend and evening requirements.

Qualifications

• High School diploma or GED equivalent.
• Communicate effectively by reading, writing and speaking English.
• At least one-year previous banquet or restaurant service experience.
• Have valid food handler card or ability to obtain within 30 days of hire.
• Exceptional leadership skills.
• Excellent written and oral communication skills.
• Strong interpersonal skills.

Responsibilities

• Coordinate food service between kitchen and banquet service staff.
• Inspect all set up and ensure that it follows the Banquet Event Order.
• Enforce all rules and regulations of the center.
• Adhere to basic hygiene procedures and grooming standards.
• Ensure proper room sets for all events.
• Review and implement table and seating diagrams.
• Manage all opening and closing side work.
• Complete strike list and closing inspection duties.
• Follow all health and safety regulations.
• Control and limit waste.
• Maintain banquet cleanliness in front and back of house.

Skills

Leadership

Interpersonal skills

Communication

English proficiency

Education

High school diploma

Tools

Food handler card

Job description

The Salvation Army Ray and Joan Kroc Corps Community Center in Hawaii seeks a Banquet Captain to oversee banquet functions and assist in management operations, including scheduling, training, and control. The role reflects Christian principles and the center’s mission.

Ideal candidates have at least one year of banquet or restaurant service experience, strong leadership, and excellent communication skills. The position is part-time, on-call, and on-site with weekend and evening requirements.