Banquet Captain, Charlotte Convention Center

Who We Are

The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region’s economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers.

Job Summary

The Banquet Captain is responsible for supervising banquet supervisors and servers engaged in food and beverage service, progress, and presentation during events.   

1. Essential Job Duties

• Assists the banquet management team with scheduling servers (i.e., posting prepared schedules, contacting servers for event needs, making assignments, etc.). 
• Contacts clients prior to events to understand needs as they relate to food and beverage service.
• Oversees bar functions from start to finish, including handling cash related to alcoholic beverage sales.
• Maintains inventory of all for alcoholic beverage related stock to ensure sufficient supplies are available.
• Responsible for the compliance of all NC ABC rules and regulations  
• Conducts attendance call with banquet staff prior to event and reviews event agenda for preparation of service.
• Maintains time records for all banquet staff.
• Ensures banquet staff is handling, maintaining, and cleaning equipment such as china, glassware, and fixtures properly prior to storing it away.
• Oversee pre- and post-event functions for all activity in and around food and beverage prep area, back-of-house and public areas.
• Carries out all directed banquet service orders as assigned through banquet staff.
• Ensures the staff performs set-up and break-down satisfactorily.
• Assists Catering Stewarding department in determining necessary requirements for back-of-house needs and time requirements prior to event.
• Presents banquet bill to client for signature following the conclusion of the event.
• Trains banquet staff in service expectations as set forth by the Banquet Manager, continually working to provide a safe, clean environment for staff and guests
• Must be able to work a flexible schedule which may consist of nights, weekends and/or holidays.
• May perform other duties as required. 

1. Consistently deliver the best in customer service.  Model and be accountable ensuring that customers are always put first by living the CRVA Service Philosophy to deliver memorable customer experiences

1. Champion CRVA’s mission, vision and core values and comply with organizations policies and procedures

Supervisory Responsibility

• Supervises more than two hundred part-time banquet servers in the Food & Beverage department during events.  
• Responsible for the overall direction, coordination, and evaluation during events.  
• Carries out supervisory responsibilities in accordance with CRVA policies and applicable laws. 
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; addressing and resolving concerns..

Scope of Responsibility

• This job has no budgetary responsibilities.

Knowledge and Skill Requirements

• Ability to anticipate customer needs, builds positive relationships with customers and vendors, goes the extra mile to satisfy and exceed customer needs,
• Treat all customers and vendors with highest degree of respect and courtesy and delivers exceptional service to internal and external customers.
• Demonstrate friendliness, courtesy, and respect, especially when serving others.
• Possess an extensive knowledge of food preparation and service.
• Demonstrate the ability to solve problems and delegate tasks.

Education and Experience

• High school diploma or general education degree (GED) and two to three years related banquet and beverage experience and/or training; or an equivalent combination of education and experience. To perform this job successfully, an individual should have proficiency with the following:  
• Microsoft Office
• Food service equipment
• Point of Sales Terminals
• Two-way radio.  
• The ability to manage and train existing employees on the following is required:
• Bars/bar functions
• National and local beverage ordinances
• Abide and follow local and state food safety guidelines 

Physical Demands

• The employee must regularly lift and/or move up to 50 pounds, frequently required to stand and walk 
• Has the stamina to handle heavy objects, prolonged periods of standing, and other moderately strenuous activity.
• Specific vision abilities required by this job include close vision.
• While performing the duties of this job, the employee is regularly required to use hands to handle or feel and talk or hear. 

Work Environment

• The noise level in the work environment is usually moderate.
• The atmosphere includes a mix of front of house customer facing periods as well as a professional & collaborative office environment 

Travel Required

• This job has limited travel requirements.

What We Offer

• Education Reimbursement
• Medical, dental, vision coverage ++ benefits
• 457 Plan
• CRVA University 
• Employee 1st Culture
• CORE Values
• NC Retirement System plan

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Our “employee first” culture requires engagement and engagement can’t happen without the voices of many talented individuals charting our direction.