Event Captain

The Catering Captain is responsible for leading the front-of-house service team during events at the catering hall, ensuring smooth execution of all banquet and catering functions. The Captain acts as the liaison between the kitchen, serving staff, and event host/client, maintaining high standards of service, cleanliness, and customer satisfaction.

Summary:

The Event Captain is responsible for leading the front-of-house service team during events at the catering hall, ensuring smooth execution of all banquet and catering functions. The captain acts as the liaison between the kitchen, serving staff, and event host/client, maintaining high standards of service, cleanliness, and customer satisfaction.

Key Responsibilities:

Event Coordination & Leadership

• Serve as the on-site point of contact for all banquet and catering events.
• Conduct pre-event briefings with service staff.
• Coordinate with kitchen and bar staff.
• Supervise setup and breakdown of event spaces.
• Lead the service team throughout the event.

Client & Guest Relations

• Greet clients and event hosts upon arrival.
• Ensure all client expectations are being met or exceeded.
• Address and resolve guest concerns or special requests.

Team Support

• Assign stations and responsibilities to service and event staff.
• Provide hands-on support during service.
• Train and mentor new staff.
• Maintain a professional demeanor with staff and guests at all times.

Operational Support

• Ensure event space setup according to floor plans.
• Oversee correct setup of tables and service stations.
• Verify proper storage of equipment and building post-event.
• Conduct final walk-throughs after events.

Administrative Duties

• Complete event reports and service evaluations.
• Assist in inventory tracking of supplies and equipment.
• Support staff in timely timesheet correction requests.

Qualifications:

• High school diploma or GED required; hospitality or business degree preferred.
• Minimum 2 years of experience in banquet or restaurant supervisory role.
• Excellent organizational, time management, and leadership skills.
• Strong knowledge of service etiquette, wine, and food presentation.
• Ability to lift up to 50 lbs and be on feet for extended periods.
• ServSafe and/or alcohol handling certification preferred.
• Flexible schedule including nights, weekends, and holidays.

Working Conditions:

• Fast-paced event environment with varying noise and light levels.
• Standing, walking, lifting, bending throughout shifts. Set up and tear down of tables, chairs, dance floors and all other decor.
• Often requires extended hours during large or multi-day events.
• High school diploma or GED required; hospitality or business degree preferred.
• Minimum 2 years of experience in banquet or restaurant supervisory role.
• Excellent organizational, time management, and leadership skills.
• Strong knowledge of service etiquette, wine, and food presentation.
• Ability to lift up to 50 lbs and be on feet for extended periods.
• ServSafe and/or alcohol handling certification preferred.
• Flexible schedule including nights, weekends, and holidays.

Working Conditions:

• Fast-paced event environment with varying noise levels.
• Standing, walking, lifting, bending throughout shifts.
• Often requires extended hours during large or multi-day events.