Full-time, seasonal position in the convention services department.
The Banquet Captain is responsible for supervision of all banquet staff in providing prompt and efficient service while abiding by the itinerary set forth by the Client, Event Manager, Executive Chef and the Director of Event Management.
Exceptional knowledge and experience in all aspects of high volume banquet food service, including coordination with culinary staff, anticipation of changing guests needs, and working without direction supervision is expected. Applicants must be at least 18 years old and be available to work nights, weekends, and holidays.
This job requires strong analytical and technical abilities and demands fast, but carefully thought-out results. Strong leadership and control of the work process from beginning to end is necessary. The job centers around developing new ideas, and improving on old ones. A high level of expertise is expected and the ability to spot and correct errors is important. Work must be done right and quickly, while always focusing on accomplishing the goal and demanding the highest quality work from co-workers and subordinates. Interest and energy focuses primarily on the work at hand, with negligible inclination for small talk or social involvement. The broad scope of the job demands a factual, direct and authoritative style of communication. Decision-making, though swift, is very calculated and singular, with little reliance on consensus or collaborating opinions.