Banquet Captain

A banquet captain plays a crucial role in the coordination and execution of events, particularly in the hospitality industry.

Banquet Captains must possess adequate leadership skills and demonstrate efficiency across all work settings. The banquet captain will ensure the success of banquet events by overseeing all aspects of planning, execution, and customer satisfaction.

This position requires strong leadership, communication, and organizational skills, as well as a dedication to providing exceptional service to clients and guests.

Responsibilities :

• Running the floor and coordinating the food and drink service by liaising with the kitchen and service staff.
• Managing the inventory of alcohol, supplies, equipment, and furniture.
• Ensuring that the venue and facilities remain neat and clean.
• Overseeing banquet event setup and ensuring all details are in line with client requirements
• Directing banquet staff throughout the event, ensuring they provide excellent customer service
• Addressing and resolving any issues or complaints from guests in a professional and timely manner
• Monitoring and managing inventory of alcohol, supplies and equipment
• Communicating with clients before, during and after the event to ensure satisfaction and to build relationships for future bookings
• Providing training and guidance to banquet staff to include customer service and serving etiquette.
• Supervise and coordinate the activities of the banquet staff
• Ensure adherence to procedures, room set-ups, equipment, and supplies
• Manage event logistics
• Conduct pre-event briefings and post-event evaluations
• Perform administrative tasks such as event reports and staff schedules
• Provide excellent customer service to
• guests and uphold the venue’s reputation

Qualifications :

Previous experience in banquet or event

management, with demonstrated leadership abilities.

Strong communication and interpersonal

skills, with the ability to work effectively with clients, staff, and

management.

Excellent organizational skills and

attention to detail, capable of multitasking in a fast-paced environment.

Knowledge of food and beverage service

procedures, including wine service and menu presentation.

Ability to remain calm and composed under

pressure, with the flexibility to adapt to changing circumstances.

Proficiency in basic computer skills,

including email, spreadsheets, and event management software.

Availability to work evenings, weekends,

and holidays as required by the demands of the job.

Certification in food safety and alcohol

service (e.g., ServSafe) may be preferred.

Physical Requirements :

• Occasional lifting of up to 40 pounds
• Extended periods of time spent walking and / or standing

Founded in 1977 in Charlotte, N.C., Bojangles , Inc. is a highly differentiated and growing restaurant operator and franchisor dedicated to serving customers high-quality, craveable food made from Southern recipes.

Bojangles prepares all of its proprietary menu items from scratch and there are no microwaves in its restaurants. A special blend of seasonings gives the food its unique Bojangles flavor.

The restaurants core menu features Bojangles famous chicken, made-from-scratch buttermilk biscuits, flavorful fixins and Legendary Iced Tea® steeped the old-fashioned way.

Bojangles broad breakfast menu is served fresh all day, every day and features biscuit sandwiches such as Cajun Filet, steak and country ham.

Bojangles menu also features unique fixins such as Dirty Rice, Cajun Pintos and Green Beans. First franchised in 1978, Bojangles has more than 690 locations throughout the southeast U.

S. For more information, visit www.Bojangles.com.