Banquet Captain


Reports To:

Food & Beverage Director


This position is responsible for supervising banquet events: setup of event, staff supervision, customer interface, food service breakdown and cleanup. As the lead of this service group this position will provide critical customer service support.

Essential Duties & Responsibilities
  • Responsible for operation of banquet services: setup, serve, monitor, clean up.
  • Serve as primary liaison during banquet events with clients, banquet staff and other department service staff.
  • Responsible for training and supervision of banquet staff.
  • Responsible for keeping accurate records of product usage and report to manager.
  • Review and gather banquet inventory, supplies and related equipment.
  • Report equipment failure to manager.
  • Assume all duties and assignment as deemed appropriate by manager.
  • Other duties as assigned.
Education, Experience & Physical Demands
  • High school diploma or GED
  • A minimum of two years experience in banquet service required.
  • Previous Banquet Captain experience preferred.
  • Experience with scheduling and training employees preferred.
  • While performing the duties the employee is regularly required to stand, or walk, reach/carry with hands and arms and must be able to lift and/or move up to 50 pounds.
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