Banquet Captain

Summary / Objective

The Banquet Captain will oversee all events (including drop offs), manage staff at events, handle and delegate set‑up and breakdown of events and take care of the guests in a timely, courteous, efficient and customized manner. All functions are carried out to maintain an environment of teamwork. A successful Banquet Captain should have strong leadership skills, be able to manage multiple streams of information, remain calm in stressful situations, and demonstrate excellent time management and organizational skills.

• Manage the set‑up and breakdown of all events with regard to food service (buffet tables, food stations, table and drink station setup).
• Manage staff during bus, table setting, and setup/takedown of event spaces.
• Act as the contact person for the event coordinator, Catering and Event Manager, and guests.
• Communicate and coordinate with event staff and kitchen on any changes during the event.
• Check BEOs and ensure the catering team has all necessary information and items on hand.
• Transport and serve food to catered events.
• Ensure cleanliness and organized presentation of food and amenities at each event.
• Follow all sanitation and cleanliness requirements of food handling.
• Interact with guests in a courteous and professional manner, providing a positive experience.
• Work with the Food and Beverage Team to ensure pre‑planning and execution are seamless from a guest perspective.
• Bus tables throughout events and contribute to the efficient tear‑down process.
• Participate in workplace safety training sessions.
• Promote sales of events and services by providing all guests with enthusiastic and accurate information for these offerings.
• Interact and maintain positive relationships with guests, co‑workers, and management in accordance with TRMF values.
• Perform other related duties as required.

• Lead and assist the catering team on site at events in conjunction with the Catering and Events Manager.
• Attend weekly catering meetings.

• Excellent verbal communication skills.
• Reliable, on time, and ready for every shift.
• Provide outstanding guest service.

• Must provide exceptional service to all guests.
• Must be able to troubleshoot and create solutions as needed.
• Previous Food and Beverage/Catering experience preferred.
• Must be familiar with safe food handling practices and ensure proper transport and temperatures of food served.
• Must be fluent in English; bilingual a plus.

This position is both indoor and outdoor. Indoor settings will be in a controlled, temperate environment while outdoor conditions may be in a hotter climate.

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. While performing the duties of this job, the employee is continuously required to talk, hear, hand/eye coordination, stand, walk, have repetitive use of hands and arms, and grasp. Visual acuity is required to determine accuracy, detail, and thoroughness of work assigned, and to ensure safety of workplace surroundings for themselves and guests.

Occasionally required to push, pull, stoop, bend, lift and carry up to 25 pounds. Must be able to work long hours and be available for evenings, weekends, and holidays if required.

It is the policy of TRMF to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law.

In addition, TRMF will provide reasonable accommodations for qualified individuals with disabilities.