Banquet Captain- Trinity F&B

Essential Functions
• Represent management at banquet and catering functions, ensuring professional oversight and guest satisfaction.
• Determine event setup requirements in collaboration with the Director of Catering.
• Coordinate all function activities with service staff, the Executive Chef, and the Head Steward to ensure seamless event execution.
• Monitor food quality, service standards, and overall banquet operations to ensure exceptional guest experiences through effective supervision and delegation.
• Maintain awareness of food costs by coordinating with the Stewarding Department to recover unused food efficiently and minimize waste.
• Conduct pre-function briefings with service staff to communicate event details, service procedures, and guest expectations.
• Establish and maintain high service standards through ongoing training, coaching, and staff development initiatives.
• Ensure proper care, maintenance, and inventory levels of all banquet equipment and supplies.
• Adjust staffing and operational resources in response to business volume fluctuations to maintain efficiency and service quality.
• Maximize departmental profitability through effective management practices while consistently prioritizing guest satisfaction.


Working Environment:

• Interior of hotel or convention center, in the restaurant, lounge and kitchen areas, with exposure to extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.