Special Events Captain

Special Events Captain

Requirements

• Must be 21 years of age or older
• 2 years+ experience with customer service in a hospitality environment
• Previous banquet/catering experience in a quality establishment
• Experience in a leadership role in a fast-paced establishment
• Valid Class C Driver’s License with a clean driving record required
• Ability to work flexible shifts including weekends, holidays, and evenings
• Must be able to move quickly, stand, bend, and lift for periods of up to 4 hours
• Ability to carry large, heavy trays
• Strong communication skills and ability to maintain professionalism with both co-workers and Museum Guests
• Possess strong organizational, problem solving, and time management skills
• High level of professionalism
• Excellent written and oral communication skills
• Ability to remain calm and collected under pressure
• Ability to creatively and effectively solve problems
• Excellent people skills
• Natural leadership qualities
• Ability to work independently and as part of a group
• Ability to maintain the highest levels of confidentiality

Responsibilities

• Assist in planning the execution of events, allotting resources, and coordinating the efforts of all FOH event staff.
• Work closely with the FOH Manager and Assistant Manager for Bar/Beverage to ensure that all special event FOH needs including bar service are fully staffed and supported.
• Work under the direction of the FOH Manager during all large, complex, and/or VIP special events including weddings.
• Implement policies, procedures, and standards of operation that provide for the efficient execution of events and a high level of customer satisfaction.
• Request and monitor temporary staffing service needs with local staffing agencies.
• Responsible for managing temp staffing on day of event including serving ‘check in’ function, providing instructions regarding assigned tasks; and checking out.
• Maintain thorough knowledge of event details via the BEO and all elements of our catering menus.
• Maintain thorough knowledge of Banquet Inventory and initiate outsourced rentals when needed from local & approved vendor/s.
• Maintain monthly banquet wares inventory to be delivered to SE Manager between 1st & 5th of each month.
• During events, serve as the communication liaison between FOH & BOH interfacing with chef to ensure the team is well versed on the unique offerings, menu items, and service expectations.
• Actively participate in weekly event meetings and remain up to date on all changes to BEOs.
• Organize and execute pre-event meetings, temp staff orientations and ongoing training sessions.
• Ensure team members attendance, productivity and a positive work environment are all maintained.
• Provide Total Team Service allowing for consistency in guest satisfaction by continually observing both quality in food and service and making adjustments or reporting concerns to chef or FOH Manager as necessary.
• Resolve guest concerns and elevate any necessary issues as needed to ensure guest satisfaction.
• Act as a liaison between Culinary, Special Events, and other departments.
• Assist Special Events with service plans and floor charts.
• Produce nightly MOD/Catering Captain report on each event to be emailed to SE Manager, FOH Manager, Beverage Manager and Event Coordinator.

Preferred Qualifications

• Excellent people skills and an outgoing personality
• Possess a strong commitment to customer service
• Highest ethics in regard to honesty, integrity, and work ethic
• First-hand knowledge of service steps and dining room procedures
• Able to perform necessary inventory, point of sales, pre and post activities