Banquet Captain

Department: Food & Beverage

Reports To: Senior Banquet Manager

Supervises: Banquet Service Staff

Classification: Full-Time/Year-Round

Creation Date: January 2022

Updated: December 2024

Job Summary (Essential Functions): To consistently achieve the service and product delivery standards with a high degree of member care and service throughout the banqueting experience and to provide an exceptional and memorable guest experience. The Banquet Captain is responsible for assisting the Banquet Manager in the direction and operation of the Banquet Department in accordance with Oak Hill Country Club standards.

Job Knowledge, Core Competencies, and Expectations:

• Oak Hill Country Club's Acorns of Excellence.
• Neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards.
• Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships.
• Works harmoniously and professionally with co-workers.
• Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts if needed. Expected to work 40-60 hours per week throughout the year and additional hours during event weeks.
• All other duties as needed.

Duties & Responsibilities:

• Exceptional knowledge of all Oak Hill banquet standards and operating procedures.

• Under general supervision, coordinates and supervises banquet events based on client specifications documented in the Banquet Event Order.
• Works with Senior Banquet Manager, Senior Catering Manager, Executive Chef, Banquet Chef, and other F&B Managers to coordinate personnel requirements for banquet functions.
• Supervises and directs banquet staff during all phases of a banquet event.
• Ensures that all event setups including furniture, linen, food and beverage, AV, etc. are accurate and ready within time guidelines. Assures the neatness, cleanliness and safety of all banquet areas.
• Acts as the point-person for banquet contact at the beginning of events and during scheduled breaks to ensure all needs are being exceeded.
• Participates in or conducts pre-function meeting with servers to ensure smooth, efficient service.
• Ensures that all banquet staff are well-groomed and in proper uniform.
• Effectively and regularly communicates expectations and service goals to staff.
• Coordinates food service between kitchen and banquet service staff.
• Assists with training, supervising, scheduling and evaluating of banquet service staff.
• Assists in the creation and implementation of employee incentives and morale-boosting programs.
• Assists in the development and execution of short- and long-term department goals.

• May serve "VIP" guests.
• May serve smaller banquet functions during slower periods of the year.
• Assures that state and local laws and the club's policies and procedures for the service of alcoholic beverages are consistently followed.

• Notifies management of member and guest complaints.
• Oversees breakdown of event, including clean-up activities and securing the facilities.
• Completes a daily after-event "Banquet Recap" to report any issues, timing changes, added requests by the contact, increased/decreased guest count and other necessary information are communicated to the Leadership and Catering Team.
• Assists with administrative duties including but not limited to payroll, printing, completing logs, inventory and supply requisitions.
• Assists with inventory of all banquet service ware, equipment and supplies to meet required needs.
• Carries out bylaws and policies set by the Board of Directors.
• Attends weekly Department Head and Operations meetings.
• Any, and all other duties, as assigned by the Senior Banquet Manager and/or Director of Food & Beverage.

Experience

• Minimum two years of private club experience.
• Previous banquet, fine dining and/or a la carte dining experience.

Education

• Degree from a hotel, hospitality or restaurant school/college preferred.

Licenses and Special Requirements

• Valid driver's license.

• Food safety certification.
• Alcoholic beverage certification.

Physical Demands and Work Environment

• Regularly exposed to moving mechanical parts and outside weather conditions.
• Occasionally exposed to wet and/or humid conditions; high, precarious places; extreme cold; extreme heat. The noise level in the work environment is usually moderate to loud.
• Able to meet and perform the physical requirements of the job and to work effectively in an environment that is typical of this position.

• Frequent lifting, bending, climbing, stooping, and pulling.
• Must be able to lift 75 pounds.
• Must be 18 years of age.
• Must be able to follow written and verbal instructions.
Must have a reliable form of transportation to and from work.

General Information

Scheduled Shifts: Full-time, year-round position. Days and hours are based on club operations and weather conditions. Regularly works 45 hours per week.

Wage: Competitive wage, based on experience