· Consult with the Banquet Manager on serving arrangements, additional staffing needs, and equipment requirements for events.

· Supervise Banquet staff in setting up, serving, and breaking down all events, ensuring efficient and professional execution.

· Maintain open and clear communication with guests and meeting planners to ensure their needs and any changes are promptly addressed.

· Maintain constant communication with the Banquet Chef, ensuring effective coordination between food production and food service. Provide exact guest counts after seating and advise on last-minute timing adjustments.

· Check-in servers, assign stations and communicate pre-assigned function side work duties.

· Inspect table place settings, including table linen, china, glassware, silverware, and condiments, to ensure correct placement and cleanliness.

· Take responsibility for the proper arrangement of buffet tables and other food service stations used for catering functions.

· Check servers out at the end of events, ensuring cleanliness of function rooms, aisles, and storage areas, as well as proper cleaning and storage of equipment.

· Conduct server training as needed to maintain a well-trained and efficient Banquet staff.

· Directly supervise up to 30 associates in Banquets, including training, planning, assigning work, and providing direction and support.

· Extend and total the check accurately, double-check for accuracy, and obtain the host's signature.

· Train and develop backup personnel for the position of Banquet Captain.

· Report gratuities received within company guidelines and in compliance with federal regulations.

· Observe and comply with all requirements, training, and restrictions set forth by the ABC board to ensure adherence to alcohol service regulations.