For large dinner parties, a banquet captain is in charge of the service and wait staff. A captain might work in a restaurant or a club, or even in a large private household. All banquet operations, including servers, food delivery, alcohol service and consumption, and general maintenance and upkeep of the banquet area, will be overseen by a banquet captain. A banquet captain is expected to maintain high food service standards, as well as extensive culinary and hospitality knowledge.
A banquet captain oversees the wait staff by scheduling, training, and troubleshooting when a venue hosts large groups. He ensures that all wait staff, including food service and clean-up, follow standard operating procedures. He will frequently set the schedule for the staff and supervise the stocking and cleaning of the dining area. In the event of a server’s absence, he may fill in for him, and he may also help with banquet set-up, final plate preparation, wait staff-kitchen collaboration, and beverage service.
He could be in charge of making reservations and serving as an event planner. This could include things like creating invoices and keeping track of expenses, profits, and inventory. He might also be in charge of keeping track of customer contacts and reviewing accounts.
Depending on the size and scope of the dining establishment, as well as whether or not it provides catering services, the job duties for this occupation can vary greatly. A banquet captain may also be in charge of overseeing off-site events in the case of catering. This could include regular banquet supervisory duties as well as those involving food, supplies, and equipment transportation. He’ll be in charge of the setup and preparation of tables, chairs, and linens. The job also entails overseeing place settings, food service tables, and equipment.
This type of hospitality worker will be familiar with his company’s safety and cleanliness standards, as well as any government requirements for developing and enforcing food industry policies. He usually supervises side work, such as cleaning and stocking duties performed by a dining service employee. He will most likely be in charge of, or have input into, the hiring and firing of service employees, as well as preparing wait staff schedules and submitting payroll paperwork.
The majority of a banquet captain’s time is spent supervising the work of others. To facilitate a larger party, a team of employees is required, and it is the captain’s responsibility to ensure that all of the other team members are managing their responsibilities. In the interest of customer service, he may also find himself filling the roles of server, host, manager, and kitchen assistant. Because he is frequently in a customer service role, the banquet captain will also serve as a model of refinement and professionalism.