Captain & Site Supervisor

Executing Events and day of logistics

​

Duos Catering is hiring amazing captains or event leads!

Plans and oversees every special event and acts as client contact. Banquet captains are responsible for the front-of-house for these events making sure that the tables are decorated correctly, the food is presented well, and that service goes off without a hitch. Banquet captains are in charge of floor staff to insure company policies and procedures are adequate and respected. You will make sure that all staff are in uniform and serving the clients in a speedy and friendly manner. You will set up the buffet, maintain the buffet during service, and act as the liaison to the chefs and cooking staff in the back, letting them know what food needs to be replenished. For plated or family style events, captain is to coordinate (expo) the food service from the kitchen to the dining tables. Coordinates and supervises the execution of all banquet functions to ensure the event adheres to client specifications and that the function runs smoothly and efficiently. Possesses knowledge of food production and service, and is able to perform all positions in banquet operations to supervise, direct and continue ongoing training of personnel.

​

• Responsible for leading a team including wait staff, bar and kitchen to execute an event seamlessly from start to finish.

• Communicate with venue personnel

• Assist sales team and communicate with upcoming brides and families in planning their wedding or corporate clients in planning their events.

• Must be able to stand and walk for 8-10 hours

• Maintain a valid Driver’s License

• Have basic knowledge of event and hospitality industry and Food sanitation standards

• Floor Plan Familiarity

• Acquire and maintain proper food handling and liquor certifications

• Familiarity and knowledge with the events rentals, food, timelines, flowers, coordination, etc.

• Demonstrate ability to take initiative & delegate, but still being a team player

• Ability to work with diverse clientele in a professional manner

• Flexibility

• Present leadership qualities while being a team player - lead by example

• Work efficiently and quickly with quality always being in the forefront

Operations

• Assure the maintenance of bar control policies

• Assure policies and procedures are adhered to by staff

• Consistent check of banquet Food and Beverage quality

• Consistent check of banquet services

• Consistent check of banquet plate presentation

• Ensuring that services meet customer specifications

• Quality of room set-up

• Quality of Buffet presentation and cleanliness throughout service

• Report any deficiencies at management meetings

• Ensure that staff have professional attitude and maintain proper company appearance and uniform standards

• Emit effective communication skills

• Participate in staff training and development

• Attend department meetings being held monthly

• Personal development and growth - Food knowledge

• Discipline of personnel when required

Sanitation & Property Maintenance:

• Participation towards overall maintenance and cleanliness

• Achieving service that exceeds expectations

• Overall maintenance of the operation at a level in keeping with the standards prescribed

• Report any deficiencies in equipment or procedures

• Ensure all rentals and equipments are accounted for and returned