Banquet Captain (Must have experience working in a Captain position)

The Duquesne Club boasts an atmosphere that warmly embraces every member with a smile and eye contact. We prioritize professionalism, friendliness, engagement, and helpfulness at all times to ensure a memorable experience for all guests. As a Banquet Captain, the principal objective is to ensure members/guests have a memorable experience. This is achieved through supervision of banquet waitstaff and training accordingly.

The captain is to oversee the environment, to include but not limited to room temperature, cleanliness, set up, etc. This position is also responsible for communicating with the kitchen staff to ensure that food courses are served timely. The captain promotes an atmosphere of teamwork. Your responsibilities as a Banquet Captain includes: · Setting up banquet/private dining rooms according to member specifications. · Inspecting dining rooms before guest arrival to ensure proper setup. · Supervising banquet staff and offering additional training when necessary. · Host pre-function meetings to communicate menu specifications and special instructions. · Establishing service standards for events and executing them to perfection. · Directing drink service, passing hors d’oeuvres, coordinating times, serving courses accordingly and bartending when required. · Assist guests with menu inquiries, ensuring experience exceeds expectations and address complaints promptly w/management. · Coordinating timing of courses with kitchen staff. · Ensuring all safety measures are in place and handling any emergencies. · Reporting mishaps or accidents to the Food and Beverage Director. · Attending Club meetings and following all Club policies and procedures.

Special qualifications for this role include: · Self-motivation to complete tasks efficiently and work independently. · Knowledge of fine dining procedures, etiquette, and social customs. · Ability to direct and supervise waitstaff effectively. · Self-motivation to complete tasks efficiently and work independently. · Physical strength to carry trays and withstand various physical demands. · Excellent coordination, manual dexterity, and organizational skills to work rapidly during busy periods. · Strong verbal and written communication skills, with the ability to interact professionally with guests and colleagues. · In addition to these responsibilities, Banquet Captains may also be required to perform duties off-premises.

Duties include coordinating transportation, scheduling staff and managing logistics for catered events.

Preferred Qualifications:

Previous experience as a banquet captain at an upscale dining establishments. If you possess the necessary qualifications and are eager to contribute to our team, we invite you to join us in creating exceptional experiences for our members and guests.