Banquet Captain

Requirements

• Meet with the Banquet manager and go over events for the day
• Manage and direct all banquet servers and bartenders
• Check room(s) and make sure everything matches the BEO
• Conduct a Pre-meal meeting no later than 15 minutes after staff arrives
• Give station assignments and opening/closing side-work to all the servers
• Make sure all staff is on time, well dressed/groomed with the proper nametag
• Make sure all bartenders have their alcohol
• Make sure all cashiers have their money
• Meet with the contact and go over all the function details always offer a beverage at the end of the conversation
• Once the guests start arriving servers must be in the room to greet and assist them with their napkins (Lap napkins)
• Servers must check with guest at each table to make sure they don’t have any special dietary needs/requests
• Make sure the staff finishes the closing side-work before they leave
• Make sure you order supplies for next day
• Complete stewarding requisitions for next day
• Complete all captains’ report for all functions
• If bars were used, do a complete count and post in bar log
• Print banquet checks, fill out the banquet re-cap and distribute copies to Catering, Night audit, and F&B Director