Perform supervision of banquet service personnel and service of banquet events for the banquet manager. As leader of the service team, the captain is primarily responsible for ensuring that guests receive proper service, enjoy their meal, and want to return. The captain achieves this goal by providing the guest with the highest possible standard in service.
EDUCATION and/or EXPERIENCE
• One to two years related experience and/or training; or equivalent combination of education and experience.
• Previous banquet experience preferred.
• One year food and beverage experience in a high volume establishment.
*Shift Differential: Non-Exempt employees will receive a $1.00 per hour shift differential for any hours worked between 10:00pm and 6:00am.
This is not a smoke free workplace. Although we employ state-of-the-art air filtration systems, cigarette smoke is in the work environment.