Banquet Event Captain

Department:   Conference Center 

Supervisor:    Banquet Operations Manager

FLSA Status:   Non-Exempt

Terms of Employment: At Will

Position Status:  Full-time (40 hours per week)

Annual Salary:  $25 - $27; Based on experience and qualifications

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Position Objective: 

The Banquet Event Captain is responsible for coordinating & executing events, working & planning directly with clients, and supervising banquet staff and bartenders.  The position works on all aspects of the room setup (including audiovisual), food & beverage services, and outside catering services to ensure guest satisfaction while meeting CCAE standards. The position is expected to coordinate with the Sales Team during the planning and execution of events.

Position Objective:

Key duties and responsibilities include, but are not limited to:

Administration

• Assumes responsibility and is the main point of contact for the client after finalization of the sales contract.
• Creating Banquet Event Orders (BEOs) for events as assigned.
• Assists with the Management and Distribution of BEOs.
• Serves as a point of contact for client, event, and vendor correspondence.
• Coordinate with Sales Managers for proper event hand-off.
• Monitors the event calendar and ensures accuracy
• Build vendor relationships, including, but not limited to, caterers, distributors, etc.
• Ensuring accurate guest counts for proper guest billing.
• Assisting with or conducting inventories of food, beverages, equipment, meeting supplies, and china, glass, silverware, etc., as directed by the Banquet Operations Manager.
• Following all CCAE accounting and billing procedures.
• Supervising and assisting with liquor in & out inventory.

Pre-Event

• Ensuring all setups of functions are prepared per Banquet Event Order (BEO).
• Communicating with the Banquet Operations Manager or Sales Team regarding last minute changes.
• Assists and conducts pre-function training and menu meetings.
• Following all opening procedures to ensure areas are secure and supervising the handling of equipment.

Customer Service

• Acting as a point of contact to the client, banquet staff and vendors during events.
• Performing all guest contact activities in a cordial, efficient, and professional manner, maintaining a commitment to excellent customer service.
• Handling all guest requests. As needed, request the assistance of the Banquet Operations Manager.

Post-Event

• Drafting an accurate post-function Captain’s Report (Event Evaluation).
• Ensuring all pre-set rooms are properly and completely set for the next shift.
• Following all closing procedures to ensure areas are secure and energy efficient.

Supervision

• Supervising banquet staff and bartenders.
• Ensuring proper handling and cleaning of all equipment, china, glass, and silver by Banquet staff.
• Constantly spot-checking staff performance and relating concerns to the Banquet Operations Manager.
• Adhering to all CCAE and department-specific policies and procedures and enforcing them with the  banquet staff.
• Ensuring proper LEAD procedures are followed.

Health / Safety

• Following and enforcing all sanitation procedures, including safety guidelines and OSHA requirements.
• Attending all safety meetings as required by management.

Performing other related duties as assigned.

 Knowledge, Skills, and Abilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required. 

• Minimum two years of formal experience as a Banquet Captain for a conference center, banquet facility or full service hotel operation.
• Must have experience and knowledge in all facets of banquet operations, including setting up, operating, and troubleshooting a variety of audio/visual equipment.
• Strong skills in service management, banquet operations, and employee training and motivation.
• Knowledge of Customer Relationship Manager or Event Planning Software (Caterease, Tripleseat, etc.)
• Ability to Bartend.
• Able to work overtime, weekends and holidays if needed.
• Must wear appropriate uniform at all times.
• Excellent communication skills and positive interpersonal skills.

License/Qualifications:

• Must have an up-to-date Food Handler card.
• ABC “LEAD” certified preferred. 

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

• Must be able to stand/walk for 6 or more hours, and walk for long periods of time. 
• Must be able to regularly lift and/or move up to 30 pounds, frequently lift and/or move up to 30 pounds, and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Able to reach hands and arms in any direction and kneel and stoop repeatedly
• Ability to speak and hear
• Identify and distinguish colors

Working Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Working conditions:

• May be an indoor or outdoor setting, depending on the event
• Varied weather conditions are expected
• Noise levels vary, but can be high during events, shows, etc.
• Varying schedule to include evenings, holidays, and extended hours as business dictates.

The California Center for the Arts, Escondido is proud to be an Equal Opportunity Employer and considers qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identify, age, disability, veteran status or any other protected factors under federal, state or local law.