
Assistant Banquet Captain
AssistantBanquetCaptain03282025 / FULL-TIME / Posted 2025-03-28
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