Banquet Captain resume example with 7+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:

Self-motivated and dependable sous chef with career history achieving high performance with minimal supervision. Proficient in assisting guests with reservations, takeout orders and general inquiries. Offering 20 years of experience working in hospitality. Dynamic restaurant professional with 20 years in FOH and BOH functions. Diplomatic and engaging communicator with exceptional customer service and food handling expertise. Skilled at memorizing menu items and orders, upselling additional products and taking accurate drink and food orders. Energetic line cook 20 year background in service industry. Talent in fostering repeat business through advanced interpersonal skills. Recognized for physical coordination and strong memory.

  • Menu memorization
  • Dish preparation
  • Food safety understanding
  • Quality control
  • Food sanitation regulations
  • Team member development
  • Dining customer service
  • Service prioritization
  • High-volume dining
Banquet Captain, 01/2020 - Current
First Hospitality Group Inc Pleasant Prairie, WI,
  • Supervised staff preparing and serving 800+ meals per day
  • Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
  • Designed custom private function and banquet packages to accommodate groups of up to 400 including business dinners, sales presentations, club meetings, weddings and charity events.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Prepared and reviewed event budgets with clients and negotiated pricing.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Communicated with venue personnel to coordinate event logistics.
Sous Chef, 02/2020 - 04/2020
Major Food Group Dallas, TX,
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Built strong vendor relationships to bring in top ingredients for optimal prices.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
  • Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Devised creative food and wine pairings as part of successful cross-marketing strategy.
Line Cook, 01/2004 - 02/2006
Prime Inc. Minooka, IL,
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Plated food and assessed plate presentation to maintain highest standard of food quality.
  • Completed opening and closing checklists by emptying trash, safeguarding alcohol and polishing silverware.
  • Assisted kitchen staff with food counts by determining number of items required for complete service.
  • Minimized customer wait times by efficiently taking and filling large volume of orders each day.
  • Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
  • Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.
BOH Line Cook, 02/2000 - 07/2004
Buffalo Wild Wings Lodi, CA,
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Education and Training
High School Diploma: , Expected in 08/1997
Quarts Hill High School - Quarts Hill ,
: Computers, Expected in
Community College of Denver - Denver, CO

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Resume Overview

School Attended

  • Quarts Hill High School
  • Community College of Denver

Job Titles Held:

  • Banquet Captain
  • Sous Chef
  • Line Cook
  • BOH Line Cook


  • High School Diploma
  • Some College (No Degree)

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