Banquet Captain (PT)

• Must have experience managing staff at large scale banquets of 300 guests.
• High school diploma or general education degree (GED); or minimum six months related experience and/or training; or equivalent combination of education and experience.
• Frequently stands, walks, talks, hears, and uses hands to finger, handle or feel. 
• Regularly reaches with hands and arms. Occasionally climbs, balances, stoops, kneels, crawls, crouches; tastes, smells and sits. 
• Frequently lifts up to 25 pounds. Occasionally may lift up to 50 pounds. 
• Must be available to work nights, weekends and holidays as required by the DCC event schedule. 
• Food Safety and Alcohol Awareness Training is required.
• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Must meet state age requirements before handling alcoholic beverages.

• Leads banquet team to deliver catering needs for Durham Convention Center guests at a high level of service. 
• Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
• Conducts pre-banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
• Communicates with the Event Manager and Executive Chef to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• Develops banquet staff through leadership and hands-on direction.
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
• Checks room set-up prior to event and meets with Event Manager to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
• Conducts random audits during functions to evaluate food and service. Ensures that: food is served at appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
• Troubleshoots all FOH banquet. 
• Regularly reviews banquet schedule for changes, calendar of events, and special events.
• Incorporates safe work practices in job performance.
• Performs other duties as required. 

Salary : $18 - $20