Banquet Captain in Hartland, Wisconsin at The Commodore - A Bartolotta Restaurant

The Banquet Captain is responsible for overseeing and executing banquet and special event service to ensure an exceptional guest experience. This role leads and directs banquet staff, coordinates service with culinary and management teams, and ensures all events are set up and delivered according to established standards and client specifications. The Banquet Captain serves as a key point of contact during events, ensuring efficient operations, high service quality, and a professional and seamless experience for guests and clients.

PRIMARY DUTIES AND RESPONSIBILITIES:

• Leads service teams ensuring service standards are met and or exceeded with all guests.
• Assists with the training of new team members that will be serving ensuring the highest service levels are upheld.
• Assists with setting up the event space, buffets, and back-of-house areas to ensure the team is fully equipped to deliver seamless and effective service.
• Responsible for and able to perform the physical set-up and tear-down of event spaces, including flipping rooms for other events as needed, and ensuring the service team completes all related set/reset tasks.
• Attends Catering meetings when necessary to ensure proper communication with the team.
• Identifies and addresses guest concerns in a courteous and timely manner.
• Reports quality issues, identifies training needs and assists in the implementation of training to improve results.
• Collaborates with the banquet team to ensure all breakdown and clean-up responsibilities are completed thoroughly, efficiently, and in accordance with company standards.
• Supports large off-site events by assisting with logistics, coordination, and on-site needs to ensure smooth and successful execution.
• Partner with management to support and assist with back-of-house organization and cleaning, ensuring the operation is well-prepared and set up for success.
• Supports management with closing procedures, including completing reports and verifying revenues and par levels to ensure accuracy and readiness for the next event.
• Ensures a clean and safe work environment. Assists in maintaining department adherence to all health regulations.

All Other Duties as Assigned

QUALIFICATION REQUIREMENTS:

• Demonstrated initiative in pursuing and completing projects from concept to execution.
• Excellent project management skills, able to effectively plan and coordinate event details while delegating responsibilities to staff in a clear and efficient manner, ensuring each team member understands their role and is set up for success.
• Uses strong leadership and team-management skills to motivate, train, and direct service staff so events run smoothly and efficiently.
• Delivers exceptional guest service through professional, attentive interaction that prioritizes a positive experience.
• Relies on clear communication to convey event details, instructions, and allergen or dietary information to guests, teammates, and management.
• Solid organizational abilities to coordinate event timelines, staff assignments, setups, and service flow.
• Exercises calm problem-solving and adaptability when plans change, making fast, effective decisions to keep service on track.
• Demonstrates a high level of attention to detail when verifying table settings, food presentation, timing, and adherence to event specifications.
• Exhibits practical food and beverage knowledge, including menus, service styles, allergen awareness, dietary restrictions, and safe handling practices.
• Strong time-management to prioritize tasks and balance multiple responsibilities during high-pressure events.
• Possesses the necessary technical and administrative skills to read BEOs, operate POS systems, assist with inventory, and complete basic reports.
• Ability to work in fast-paced, changing environment.
• Must be willing and able to work nights, weekends, and holidays, depending on the events calendar.

EDUCATION and/or EXPERIENCE REQUIREMENTS:

• High school diploma or GED required.
• 1-2 years of relevant experience in catering service.
• Prior leadership or supervisory experience preferred.
• Fine dining or luxury hospitality experience preferred.

PHYSICAL REQUIREMENTS:

• Continuous and regular standing and walking are required for extended periods, often for an entire shift. This includes moving quickly through crowded rooms.
• The ability to lift and carry heavy items up to 50 pounds is essential for setting up and breaking down events.
• Push, pull and move heavier objects, such as carts, furniture, tables, and stage equipment, often requiring a maximum force of 50 to 100 pounds with or without assistance.
• Frequent bending, twisting, pulling, reaching overhead, and stooping are necessary to set up function rooms and serve guests.
• Must have good manual dexterity to handle food service items like trays, dishes, and utensils with precision.
• Must have normal vision (corrected) and hearing for verbal communication with staff and guests. Specific vision abilities may include close vision and the ability to adjust focus.