Banquet Captain

Key Activities

Reporting to the Banquet Manager, the Banquet Captain is responsible for overseeing each aspect of banquets catered by the National Arts Centre’s Food & Beverage Department. Supervising banquet staff allocated to your events, you will direct the duties of each team member. Liaising with housekeeping and other departments of the NAC when necessary, you will ensure that our facilities remain clean and that our client’s needs are met.

Additional duties include providing reports for management regarding each event held and ensuring that the appropriate paperwork is completed for billing and inventory purposes. The Banquet Captain receives a double portion of the tipout that is collected.
The ideal incumbent is able to communicate effectively in both official languages, has outstanding customer service skills and has extensive knowledge of Food & Beverage Service. With regards to management skills, along with a minimum of three years of comparable experience you must possess the ability to instruct, inspire and motivate your team and have the ability to create harmony when opposing views exist.

Additionally, you must thrive in an ever-changing, fast paced environment where the hours of work are often long.

Responsibilities include but are not limited to:

• Must be able to demonstrate that they are reliable: this position is responsible for the overall running of NAC events under tight timelines, Banquet Captains often bein the first to arrive to coordinate teams;

• Must be able to demonstrate trustworthiness and diplomacy: this position is responsible / accountable for tracking inventory, reporting final counts and deposits involving money at end of shift. In addition, the Banquet Captain is often called upon to participate in confidential matters that require diplomacy and the ability to keep information confidential;

• Must be able to demonstrate, through concrete examples, their ability to lead a team effectively: this position leads one or more teams of varying levels of experience service personnel at any given time and must ensure that our client’s needs are met at all times.

Skill Requirements

• High School diploma;

• Must have Smart Serve certification;

• Must be bilingual (English/French) in both official languages;

• Minimum 3 years experience in a similar position supervising staff in an unionized environment;

• Demonstrated ability to develop and maintain a good working relationship with colleagues and clients;

• Must be able to work a flexible schedule, perform multiple tasks and prioritize effectively;

• Ability to work an irregular schedule to meet business needs (evenings, weekends and statutory holidays);

• Experience developing and training employees;

• Superior customer service skills;

• Extensive knowledge of food & beverage service;

• Ability to work under pressure in a busy environment;

• Ability to problem solve is a must;

• Physical work will be required;

• Must be able to lift up to 50 lb on a regular basis;

• Must be able to push/pull carts weighing up to 100lb;

• Must be able to stand & exert well-paced mobility for up to 12 hours;

• Ability to stand and walk throughout the shift and reach hands and arms in any direction;

• Strong knowledge of computer applications (Word, Excel, Outlook) and catering software;

• Satisfactory attendance and punctuality are a requirement*.

* Regular attendance at work is an expectation of employment and an essential part of every job.