Job description

The role of the Banquet Captain is to (under the direction of the Banquet Manager) ensure the successful preparation and execution of each event (Weddings, Meetings, Proms, Galas, Parties etc), as well as organization and co-ordination of all assigned functions within the department. The Banquet Captain is always present on the floor. The Banquet Captain is responsible for coaching and counseling the staff, assisting with inventories and fostering a strong relationship with the client.

Summary of Responsibilities:

Reporting to the Banquet Manager & General Manager, responsibilities and essential job functions include but are not limited to the following:

• Under the supervision of the Banquet Manager and without, the Banquet Captain coordinates the preparation and execution of all banquet functions on a daily basis, while managing the serving & bar staff, including the delegation of duties throughout
• Assists with the training and development of all banquet staff to ensure facility standards are maintained
• Maintain a liaison with convener and coordinator during events - keeping the event on time
• Coordinate with the Chef and kitchen staff the execution of meal service for all catered functions
• Maintain a liason with the sales staff to ensure that all function information is kept up to date with respect to all changes and/or revisions prior to the event
• Clients' advocate in all areas to ensure outstanding guest experiences
• Ensures every aspect of the client experience is outstanding (ie. Setup, lighting, meal service, problem resolution, timing, cleanliness)
• Organizing of inventory items such as linen, buffet labels and decor, etc
• Other duties as assigned

Requirements:

• Minimum 1 year experience as a Banquet Supervisor or Lead Server in a Banquet Venue or Restaurant environment
• Available to work days, nights & weekends
• Strong computer skills for web ordering, MS Word & Excel
• A proven leader and committed to staff development
• Excellent interpersonal and communication skills, both written and verbal in English
• Post secondary education in Hotel and Restaurant Management is preferred but not mandatory
• Legally permitted to work in Canada
• Must have own transportation

This is an hourly position - the rate is dependent on experience

Job Types: Full-time, Part-time, Permanent

Pay: From $20.00 per hour

Expected hours: 20 – 40 per week

Additional pay:

• Overtime pay

Benefits:

• Discounted or free food
• On-site parking

Flexible language requirement:

• French not required

Schedule:

• Day shift
• Night shift
• Weekends as needed

Experience:

• Banquet Serving: 1 year (required)

Work Location: In person