Assistant Banquet Captain

AssistantBanquetCaptain03282025 / FULL-TIME / Posted 2025-03-28

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Summary of Position:
To represent the Inn at Laurel Point in all guest interactions as “A refined coastal experience in a waterfront city setting, guided by sincere, friendly service, to create remarkable memories.”  An Assistant Banquet Captain assists the Events Operations Manager in supervising the banquet team. They should maintain a high-profile presence on the floor to ensure quick response to client requests and smooth execution of turnovers.

Responsibilities:

• Plan, assist and check function set-ups according to BEO contracts
• Supervise and assist during events, giving instructions to the banquet team to ensure all guest needs are met
• Assume 100% responsibility of banquet set-ups and performance of banquet service team
• Motivate and drive service team to work efficiently and professionally
• Communicate clearly with banquet leadership team
• Reading and understanding of Banquet Event Orders
• Complete billing after each function and complete and distribute recap reports
• Ensure that appropriate communication between shifts and other departments take place regarding any changes, conduct daily shift briefings
• Assist clients with last minute changes or concerns
• Maintain a safe working environment, and ensures departmental awareness of health and safety standards
• Lead the banquet team by setting examples and direct coaching, assists with the training and development of all banquet colleagues
• Liaison between kitchen, sales and events
• Be an exemplary representative of the Inn at Laurel Point to guests and associates
• Comply with Banquet Standards set in place by the Events Operations Manager and reiterates these standards to colleagues

Qualifications:

• Supervisory experience in Banquets and/or Food & Beverage an asset
• Serving and event planning experience an asset
• Excellent verbal & written communication skills
• Sound working knowledge of MS Word, Excel, Outlook, and Point of Sales system an asset
• Attention to detail
• Food and wine knowledge
• Foodsafe Level 1 and Serving It Right certified
• Ability to problem solve
• Team oriented
• Must be able to embrace the 4 core values of the Inn at Point: Excellence, Respect, Curiosity and Stewardship

Job Requirements:

• Must have flexible availability and transportation for shift work: from very early mornings, to very late nights (past midnight) as shifts will vary from day-to-day and week-to-week
• Must be fully available to work weekends and statutory holidays
• Must be able to lift 40lbs on a regular basis
• Must be legally permitted to work in Canada

Reports To: Events Operations Manager & Assistant Events Operations Manager