Temp Banquet Captain, Catering Services

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.

Team Leadership and Staff Development

• 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.

Operational Logistics and Resource Management

• 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.

Safety, Compliance, and Quality Assurance
 

• 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.