Banquet Captain

Banquet Captain - Orlando, FL

About Second Harvest

If you dont know about Second Harvest Food Bank of Central Florida, let us start by saying this is a BIG operation! We are a private, nonprofit organization that collects, stores and distributes donated food to more than 870 feeding partners in seven Central Florida counties: Brevard, Lake, Marion, Orange, Osceola, Seminole and Volusia. Last year, with the help of numerous donors, volunteers and a caring, committed community, the food bank distributed nearly 82 million meals to partner programs such as food pantries, soup kitchens, womens shelters, senior centers, day care centers and Kids Cafes.

In addition to getting food to those in our community who need it, Second Harvest transforms dozens of lives directly every year through several innovative programs. Economically-challenged adults who graduate from our 16-week culinary training program are placed in better than minimum wag jobs that set them and their families on a path to self-sustainability. We provide assistance to connect people who are eligible to receive SNAP food assistance benefits with the resources they need to access the program and get help. We collaborate with many social service agencies to address the broad spectrum of needs facing many members of our community.

Department Overview

Second Harvest Food Banks Plate Above Catering caters on and offsite events for various needs and organization. These include conferences, parties, socials, etc. Our front and back of the house staff in our Plate Above department work hand in hand for all events to ensure the best product and services are received by our guests during events. All proceeds from catering go back to support our 16-week culinary training program, where we bring students in at no cost to them and teach them culinary skills that help them secure jobs and long term stability.

Job Summary

The Banquet Captain serves as the main point of contact and service supervisor for all on and offsite catered events. They direct and participate in setup and cleanup, as well as help ensure that food service flows smoothly.

Core Responsibilities

• Prioritizes daily activities, applies judgment in coordinating tasks and projects.
• Receives general instruction on daily work and detailed instructions on new assignments.
• Performs and completes a wide array of tasks and work assignments without immediate supervision.
• Review all daily BEOs to ensure staying on schedule
• Manage set-up, preparation, execution of events, ensuring it is completed according to guests specifications
• Work to accommodate special requests or needs for guests before and/or during an event to include decor, A/V equipment, event timeline, and etc.
• Coordinate equipment pulls for offsite events and deliveries
• Coordinate with General Manager for event staffing needs, equipment repair/maintenance
• Monthly Inventory maintenance
• Communicate with chefs, stewards, servers, and managers about immediate challenges and forecast concerns
• Communicate with guests during events to answer questions about food and/or any other concerns they may have
• Monitor event spaces to enforce sanitation, cleanliness, presentation, and client needs
• Coordinate with event staff, clients, chefs, maintenance, and other groups to ensure smooth operations during setup and breakdown of events
• Lead banquet staff, including training, presentation, and policies, especially around alcohol and food allergies
• Oversee and coordinate organization of all catering equipment storage areas
• Shared responsibility of some deliveries in company vehicle
• Other duties as needed. Not limited to these responsibilities

Physical requirements/environment

• Ability to continuously stand or walk for long periods of time
• Ability to bend, climb stairs, lift, and squat frequently
• Ability to lift 50 pounds frequently

Travel Requirements

Must have reliable transportation and have the ability to travel within Orlando area and surrounding area for off-site events (personal vehicle required mileage reimbursement provided).

Work Schedule

Hours will vary in accordance with scheduled events. Monday- Saturday (with a very occasional Sunday); possible early mornings and/or late evenings.

Qualifications

• Minimum of one year of directly related experience ((banquet service, management, and/or off-site catering)
• Knowledge of administrative systems, budgeting, and/or resource allocation
• Awareness of methods for resolving disputes and fostering collaboration
• Proficiency with advanced tools for project management, communication, and/or data analysis
• Familiarity with project lifecycles, methodologies, and resource allocation
• Comprehensive knowledge of practices, regulations, and trends relevant to the department
• Understanding techniques for managing and facilitating organizational change
• Expertise in handling multiple priorities, complex schedules, and tight deadlines with efficiency
• Excellent verbal and written communication skills for liaising with stakeholders, presenting reports, and facilitating meetings
• Ability to identify potential risks and implement effective mitigation strategies
• Self-motivated to lead initiatives and projects independently while managing team input
• Flexibility to pivot strategies or workflows based on new priorities or challenges
• Keen observation and focus to ensure accuracy and completeness in all aspects of work
• Ability to foster strong, collaborative relationships across departments and with external partners
• Ability to align tasks and initiatives with the broader departmental vision and goals
• Experience with both banquet and off-site catering
• Ability to be spatially aware of banquet space and adjust event setup to accommodate clients needs
• Valid drivers license, clean driving record and ability to drive to and from offsite events in personal or company vehicle.

Desired but not required experience

• Tips Certification, or equivalent
• ServSafe Food Handler or Manager Certification, or equivalent