FT Banquet Captain

Patrick Properties Events; Charleston (SC); On-site; USD 27,000 - 39,000; Full time

Job summary

Patrick Properties Events in Charleston, SC is seeking a Banquet Captain to support Event Managers by supervising banquet staff at midweek events. You will lead the setup, oversee service, coordinate vendors, and act as a point of contact for clients and planners.

This full-time role requires flexibility to work weekends and holidays, a professional demeanor, and strong organizational skills. Responsibilities include crew supervision, training, office support, and ensuring adherence to Patrick

Qualifications

• Must be ServSafe Alcohol + Food Handler certified or able to obtain certification within the first 30 days of employment
• Prior food and beverage experience required with leadership experience preferred
• Possess a minimum of 1 year prior food and beverage service and office experience
• Possess knowledge of proper table service and Patrick Properties standards

Responsibilities

• Act as opening manager; greet client and planner upon arrival, ensure rentals are delivered and correct, begin setup, confirm all aspects of the bar are accounted for
• Oversee breakdown at each event and ensure PPHG items are cleaned and stored properly in the correct place
• Act as a closing supervisor; send event report email, review venue for damages, lock venue, sign out staff, monitor rental companies’ removal
• Notify Event Manager of any purchasing needs, damage to the venue, concerns with staff, etc.
• Leadership/training duties: supervise FOH staff during events and train new employees; develop training system

Skills

ServSafe Alcohol

Food Handler

Staff supervision

Event coordination

Flexibility

Job description

• Location 456 King St.,Charleston, SC, 29403,United States
• Base Pay $24.00 - $24.00 / Hour

Description

JOB DESCRIPTION
Position: Banquet Captain
Status: Full-Time (will guarantee a minimum of 30 hours during slow season)
Reports To: Director of Events & Event Managers

POSITION OVERVIEW
The Banquet Captain will assist the Event Managers with supervising banquet staff at events, specifically midweek. This
person will be the point of contact during set ups and oversee the operation of the event. The Banquet Captain must
possess qualities to lead, set up under little to no supervision and be able to work closely with interns, property
caretakers, maintenance, etc. This position will also provide office support to the events team. Schedules will be created by
the Staffing Manager and will be dictated by the event schedule. You must be available to work multiple events mid-week,
weekends and occasional holidays.

RESPONSIBILITIES

SETUP/BREAKDOWN

• Act as opening manager; greet client and planner upon arrival, ensure all rentals are delivered and correct, properly
  open the venue and begin setup, confirm all aspects of the bar (to include specialty items) are accounted for
• Oversee breakdown at each event and ensure PPHG items are cleaned and stored aware properly in the correct place
• Act as a closing supervisor; send event report email, review venue for damages, properly lock venue, sign out staff,
  monitor rental companies’ removal of items
• Notify Event Manager of any purchasing needs, damage to the venue, concerns with staff, etc.

EVENTS

• Monitor and answer MOD phone, as necessary; inform management of any staff call-outs, late arrivals, etc.
• Oversee sign in and sign out of all staff
• Oversee sign in and sign out of aprons and bowties; collect collateral to ensure we receive all items back at the
  conclusion of the event
• Enforce uniform and appearance standards for all employees, no excessive jewelry, hair pulled back, correct attire,
  etc.
• Assist teams during plate-up and monitor stations during events
• Ability to meet shift minimums, as outlined below:
  • Spring + Fall: minimum 2 Saturdays, 1 Friday, & 1 Sunday per month
  • 16 Banquet Captain Shifts: March 1st – June 30th
  • 12 Banquet Captain Shifts: September 1st –November30th
  • Winter + Summer: minimum 1 Saturday, 1 Friday, & 1 Sunday per month
  • 9 Banquet Captain Shifts: December 1st – February 28th/29th
  • 6 Banquet Captain Shifts: July 1st – August 31st

LEADERSHIP/TRAINING

• Act as a supervisor to FOH staff and alert Event Manager of any incidents and accidents involving staff
• Supervise and guide all staff during events to ensure proper and timely service
• Develop training system for new employees and re-train any employees that are lacking in necessary skills

TASTINGS

• Act as a tasting server, to include setting tables and preparing the space for each tasting, reviewing tasting Event
  Order, welcoming guests upon arrival, working closely with culinary team to serve courses in a timely manner, etc.
• Responsible for tasting opening and closing procedures
• Format tasting menus in Microsoft Word

OFFICE RESPONSIBILITIES

• Create documents for Event Packets based on schedule; DOE will dictate the quantity needed to complete.
• Oversee event inventory and provide suggested quantities for FOH items

REQUIRED SKILLS & QUALIFICATIONS

• Must be ServSafe Alcohol + Food Handler certified or able to obtain certification within the first 30 days of
  employment
• Prior food and beverage experience required with leadership experience preferred
• Possess a minimum of 1 year prior food and beverage service and office experience
• Possess knowledge of proper table service
• Possess knowledge of PPHG beverage and culinary menus
• Ability to follow Patrick Properties standards, policies and procedures
• Ability to be a clear thinker, analyze and resolve problems by exercising good judgment and solution-based thinking
• Detail oriented with the ability to prioritize and organize work assignments, delegate work when necessary
• Motivate and manage assigned staff while maintaining cohesive team and following up with corrections when
  necessary
• Willingness to adapt as needed in a fast-paced office environment with the ability to multi-task
• Ability to communicate effectively and work cooperatively and within all departments
• Must possess mature, professional demeanor to interact with vendors and team
• Must be a team player and be willing and able to jump in the trenches
• Ability to be on time and have a flexible schedule
• Ability to work without direct supervision and follow through to completion of assigned task