Banquet Captain

Banquet Captain

The Banquet Captain is responsible for the supervision and execution of catered functions; including service, food preparation, equipment use and food safety practices.

Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more!

• Responsible for all aspects of assigned events, from preparation to post event clean up.
• Lead, train and motivate banquet staff to ensure efficient and quality service.
• Assign roles, monitor progress and ensure event meets client expectations.
• Serves as a point of contact for the client and/or host.
• Assist in the training and mentoring of food service staff.
• Greets and welcomes guests, assist with seating and food service.
• Coordinates orders and table service.
• Address any unexpected changes such as increase in attendees, changes in dietary restrictions and staffing adjustments.
• Partner with the Event Planning team to ensure exceptional customer service.
• Serve food and beverages to guests efficiently, ensuring proper presentations and timing.
• Identify and anticipate potential issues during events and proactively resolve them.
• Promptly and professionally address customer complaints and work to find a resolution.
• Monitor and maintain banquet supplies.
• Ensure all supplies are in good working condition before each event and request replacements as necessary.
• Ensure safe handling of food and sanitation of equipment.

• Ability to work evenings and weekends.
• Ability to move/transport a maximum of 40 lbs.
• Ability to effectively communicate with various clients and colleagues.
• Ability to work in a fast‑paced stressful environment.

• High school diploma or equivalent.
• Minimum of 5 years of relevant experience, or equivalent combination of education and work experience.
• Must be able to drive according to the University Fleet Safety Policy.

Full Time; 40 hours per week; FTE 1.0.

Contact Information:
Kris Vemulapalli, Assistant Director, Catering & Banquet Operations, kvemulapalli.

This job posting reflects the general nature and level of work expected of the selected candidate(s). It is not intended to be an exhaustive list of all duties and responsibilities. The institution reserves the right to amend or update this description as organizational priorities and institutional needs evolve.