Banquet Captain - Sage Catering UBC

Job Summary

Assists catering managers and coordinators with the execution of events. Supervises and allocates the work of service staff including Waiters, Waitress and Bartenders.

Organizational Status
Reports to Catering Coordinator or Unit Manager.

Work Performed
Acts as primary liaison with client throughout the event.
Allocates, delegates and directs work to service staff throughout event.
Monitors work of service staff to ensure client s expectations are met. Works with service staff, drivers and kitchen staff to address and resolve any client issues.
Monitors service staff breaks to ensure sufficient coverage during peak times of function.
Assists with event set-up such as setting up buffet, tables and bar; pours drinks, serves meals if required; assists with event tear-down including clearing tables, breaking down the
buffet, cleaning and organizing rentals/dishes.
Picks up and returns any necessary material and event paperwork to catering office following event.
Assists the Restaurant Manager and Supervisor with restaurant operations and service
Carries out any other related duties as necessary in keeping with the qualifications and requirements of the job.

Consequence of Error/Judgement
Makes minor decisions related to allocation of work of service staff and area cleanliness; errors in decision making may negatively impact customer service.

Supervision Received
Works under general supervision and from verbal and written instructions and procedures.

Supervision Given
Allocates work, provides instruction and monitors the work of food service staff.

Minimum Qualifications
High school graduation, FoodSafe level 1 and Serving It Right certificates and a minimum three years of related experience or an equivalent combination of education and experience.

- Willingness to respect diverse perspectives, including perspectives in conflict with one’s own

- Demonstrates a commitment to enhancing one’s own awareness, knowledge, and skills related to equity, diversity, and inclusion

Preferred Qualifications

Fine dining experience required (classically trained). Familiarity with bartending duties. Ability to make accurate and rapid calculations. Ability to work within a team environment and provide direction on service procedures to junior staff in a restaurant and catering environment. Effective communication, customer service and supervisory skills. Ability to work flexible hours.