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Job 160948 - Banquet Captain
Galloway, NJ

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Job Details

Location: Galloway, NJ
Employment Type: Part-Time
Salary: Competitive

Job Description


The Banquet Captain, reporting to the Director of Event Operations and the Senior Event Coordinator, is responsible for directing, controlling, and executing a wide, variety of unique catering events, each of which must be managed to the aesthetic and economic satisfaction of separate and independent clients, in a fluid and dynamic working environment. Catering events include special corporate hospitality events like concerts, award ceremonies, launch/release parties, fashion shows, commercial events, and private (personal) events such as weddings, anniversaries and bar mitzvahs. This individual must keep abreast of trends and developments in the industry, including such matters as menus, trends in business expectations, consumer tastes, event variety, and management.


Essential Duties and Responsibilities:

The Banquet Captain has shared responsibility for each event and interacts with clients and vendors on a regular basis. This person, along with the Direct of Event Operations and Senior Event Coordinator, is responsible for the profit and loss of each event and must have excellent people skills to negotiate and, as necessary, re-negotiate various aspects of the event with both clients and with vendors. The Banquet Captain has the authority to resolve client, staff and vendor complaints. The Banquet Captain helps supervise and manage the banquet servers and bartenders as well as other staff needed for particular events. Banquet Captains conduct regular meetings to coordinate the work and function of each department and vendor involved in the event. The Banquet Captain must have excellent business, aesthetic, and inter-personal judgment. Other responsibilities include but are not limited to, site surveying, client service, procurement, scheduling, health and safety, office administration to meet operating and financial goals, menu selection, overseeing staff responsible for the event, event design, overseeing staff responsible for set up and breakdown of event, audio visual production, logistics, negotiation and re-negotiation, and technical and logistical planning for the event. This multi-dimensional position requires the Banquet Captain to train, coach, assign, direct, discipline, and review staff and ensures development and growth of the team. The Banquet Captain takes part in delegating the running of the entire catering event and with directing all aspects of the event. This can include dealing with managers, vendors, supervisors, security, management of the facilities, health and safety, monitors quality standards, and deals independently with client and staffing issues during the event.


Includes the following and other duties may be assigned:

Consulting with clients as to scope, expectations, setting, menu, collateral entertainment and the like to have a successful and appropriate event within the clients’ budget;

Recruiting, interviewing, selecting, and training permanent and casual staff;

Organizing, leading and motivating the catering team;

Planning staff and event schedules;

Ensuring that health and safety regulations are strictly observed;

Managing ongoing payroll and controlling spending levels;

Maintaining ongoing stock levels and ordering new supplies as needed;

Interacting with clients and event staff at all levels;

Liaising and coordinating with Sales Catering Managers, Supervising Chefs, Staffing, Captains, Suppliers, Vendors, Rental Companies, and Clients as needed to plan events;

Assessing contract requirements and ensuring satisfaction with the services delivered;

Final review and assessment of catering events to determine if they met performance and quality standards for evaluation of staff and determine training and counseling needs;

Resolving customer concerns.



High School Diploma Required

Operationally savvy industry professional with demonstrated leadership in managing people, events and the overall guest experience.

Strong organization, time management and team motivation skills are essential for success in this role.

Good business judgment.

Ability to work independently with little direct supervision.

Ability to communicate effectively (verbal and written) with clients, senior management, and support staff.

Ability to respond effectively to continuously changing demands.

Computer literate.

Effective use of discretion to problem solve in a fast-paced environment.

Excellent negotiating skills.

Familiar with contract law.

Full working knowledge of BOH operations that include the ability to establish credibility with senior culinary professionals.

Human Resources and Employee Relations experience including hiring, training, mentoring, and development.

Familiarity with legal context in which Human Resources and Employee Relations duties must be carried out.

Highly intelligent, driven, a quick learner, and with a strong attention to detail.

Ability to manage in a fluid and dynamic environment with widely varying circumstances with focus on client service, entrepreneurship and building and growing a strong business is essential to success in this job.

Supervisory Responsibilities                  

Directly supervises employees in the Catering. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.


To perform the job successfully, an individual should demonstrate the following competencies:

Project Management - Coordinates projects; Communicates changes and progress; Completes projects on time and budget.

Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.

Interpersonal Skills - Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.

Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; Accepts feedback from others; Gives appropriate recognition to others.

Analytical - Collects and researches data; Uses intuition and experience to complement data; Designs work flows and procedures

Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions.

Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills.

Written Communication - Writes clearly and informatively; Able to read and interpret written information.

Managing People - Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Improves processes, products and services

Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Bachelor's degree (B. A.) from four-year college or university (and/or equivalent experience), plus 3-5 years’ experience in a hospitality management environment, preferably in an off-premise catering environment.

Language Skills   

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees.


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