Banquet Captain

Event Planning, Coordination, and Execution

• Coordinate and execute catering events in accordance with established goals, timelines, and service standards.
• Collaborate with Catering Management to develop logistical plans, event timelines, staffing assignments, and operational requirements.
• Prepare daily event pull sheets and task assignments to ensure seamless event execution.
• Oversee event setup, service, breakdown, and cleanup activities, ensuring events are completed efficiently and professionally.
• Maintain accurate event documentation and evaluate outcomes to identify opportunities for continuous improvement.

• Lead, train, coach, and supervise contracted wait staff, student employees, and hourly union employees.
• Assign work, communicate expectations, and monitor performance to ensure compliance with departmental standards and event requirements.
• Foster a positive work environment through effective communication, conflict resolution, and employee engagement.
• Support employee development through ongoing training and continuous improvement initiatives.
• Demonstrate sound judgment in task delegation, prioritization, and escalation of operational or personnel concerns.

• Coordinate food, equipment, and supply deliveries to event locations while ensuring quality, safety, and timeliness.
• Operate department vehicles, including box trucks, vans, and golf carts, in a safe and responsible manner.
• Manage catering inventory, including equipment, linens, uniforms, décor, alcohol, and vehicles, and recommend repairs or replacements as needed.
• Assist with departmental deliveries and special event logistics to support Campus Dining operations.
• Continuously assess operational needs and recommend strategies to improve efficiency, service quality, and program growth.

• Maintain a safe work environment by enforcing safety standards, conducting safety audits, and ensuring compliance with departmental policies and procedures.
• Monitor customer service, food quality, event presentation, and employee performance to maintain high operational standards.
• Ensure food deliveries, handling, and service practices meet all applicable safety and sanitation requirements.
• Promote accountability and consistency through regular review of operational processes, event outcomes, and service expectations.

• A high school diploma or GED is necessary.
• An Associate’s degree from an accredited higher education institution is preferred.
• Must be Serv Safe certified within 3 months of hire and expected to pass renewal every five year.
• Must have and maintain a valid driver's license and a satisfactory driving record. Vanderbilt University engages a third party to provide continuous up-to-date notifications regarding negative changes to motor vehicle records.
• At least 3 years of related experience is necessary.
• At least 2 years offsite catering, restaurants, or specialty events experience is strongly preferred.
• Previous experience as a Banquet Manager or Banquet Captain is preferred.
• Ability to drive a catering van and medium size box truck is necessary.
• Proficiency in Microsoft Office programs and Food and Labor Management Systems is necessary.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
• Ability to make on-site decisions to resolve problems brought forth by customers, vendors, contracted wait staff, etc.
• Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
• Demonstrated ability to deliver exceptional customer service is necessary.
• Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary.
• Proactive, enthusiastic attitude, and possess excellent customer service skills.
• Strong supervisory and interpersonal skills.
• Must be flexible, high energy and passionate in getting things done.
• Must enjoy fast-paced working environment.
• Be able to work on a team and also be a self-starter.
• Must be able to work a varied schedule, including nights and weekends.
• Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs.
• Ability to walk or stand for extended time periods, up to 6 hours.
• Ability to bend, stretch, twist and lift.
• Ability to frequently lift/transport hot food items in hotboxes (200#) onto and off box trucks and to event locations.