Banquet Captain

The Banquet Captain plays a crucial role in the hospitality and accommodation industry, particularly in managing and overseeing banquet events. This position requires a blend of leadership, customer service, and organizational skills to ensure that all aspects of the banquet are executed flawlessly. The Banquet Captain is responsible for coordinating with various departments, managing staff, and ensuring that guests have an exceptional experience during events. With a minimum of 5 years of experience in the hospitality sector, the ideal candidate will have a deep understanding of event management and a passion for delivering high-quality service. This role is temporary and is for a duration of one month. Candidates must be able to join immediately.

Responsibilities:

1. Lead and supervise banquet staff to ensure smooth operations during events.
2. Coordinate with the kitchen and service staff to ensure timely food and beverage service.
3. Set up banquet rooms according to event specifications, including seating arrangements and decor.
4. Conduct pre-event briefings with staff to communicate event details and expectations.
5. Monitor guest satisfaction and address any issues or concerns promptly.
6. Assist in training new staff members on service standards and procedures.
7. Manage inventory and supplies related to banquet services.
8. Ensure compliance with health and safety regulations during events.
9. Prepare reports on event feedback and staff performance for management review.
10. Collaborate with event planners and clients to customize event experiences.

Preferred Candidate:

1. Strong leadership and team management skills.
2. Excellent communication and interpersonal abilities.
3. Proven experience in event planning and execution.
4. Detail-oriented with a focus on customer satisfaction.
5. Ability to work in a fast-paced environment and manage multiple tasks.
6. Flexibility to work evenings and weekends as required.
7. Strong problem-solving skills and the ability to think on your feet.
8. Knowledge of food and beverage service standards.
9. Ability to maintain a positive attitude under pressure.
10. Proficient in using event management software.