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Banquet Captain Resume Example

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BANQUET CAPTAIN
Summary

Capable Banquet Captain offering over 7 years of experience in foodservice and team management. Expert at maintaining cost controls and determining optimal coverage to meet business needs without sacrificing quality. Talented at building relationships with community members, clients and staff. Diligent Banquet Captain applying 7 years of creating quality dining and event experiences. Highly skilled in assessing client needs and utilizing resourceful attitude and strong network to surmount obstacles and create seamlessly executed events.

Skills
  • Portioning
  • Staff leadership
  • Food item purchasing
  • Venue procurement
  • Team member development
  • Food sanitation regulations
  • Service prioritization
  • Liquor, wine and food service
  • Buffet setup and takedown
  • Food safety understanding
  • Table Bussing
  • Relationship management
  • Special dietary requirements
Experience
Marriott Laguna Cliffs Resort and SpaDana Point, CABanquet Captain11/2013 to 03/2020
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Communicated with venue personnel to coordinate event logistics.
  • Supervised food preparation, delivery and quality to ensure satisfaction.
  • 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.
  • Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
  • Coordinated with employees to arrange tables, chairs and other equipment needed for functions.
  • Ordered necessary items to meet customer needs and specifications.
  • Instructed staff on appropriate equipment disassembly and storage.
  • Organized and laid out buffet equipment, food displays and other items.
  • Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
  • Communicated with external vendors such as florists and musicians to plan details and guide from beginning to end of event.
  • Mentored and coached team of banquet setters and other event personnel.
El Adobe RestaurantSan Juan Capistrano, CABanquet Server03/2011 to 11/2013
  • Arranged place settings with fresh tablecloths, tableware and flowers to beautify table.
  • Applied safe food handling and optimal cleaning strategies to protect customers from foodborne illness and maintain proper sanitation.
  • Collected dishes promptly after each course, cleared crumbs and glassware, and maintained customer satisfaction.
  • Assisted kitchen staff with food counts by determining number of items required for complete service.
  • Collaborated with host, bus person and cook to serve up food and beverage options.
  • Verified food tray contents and transported each from kitchen to banquet hall.
  • Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties.
  • Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.
  • Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
  • Operated and maintained cleaning equipment and tools, including dishwasher, hand wash stations, pot-scrubbing station and trash compactor.
  • Walked among tables and refilled water and beverage glasses or took orders for more drinks and food.
  • Set up for events with up to 70 attendees, preparing serving and appetizer trays and setting tables.
  • Collaborated with kitchen staff to maintain efficiency in food delivery, adapting service based on customer requests and kitchen readiness.
  • Carried appetizer and drink trays around events, maneuvering around guests and furniture without spilling.
  • Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
  • Greeted arriving guests and escorted each to assigned tables, took drink orders and answered questions about events.
  • Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
  • Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships.
  • Plated food and assessed plate presentation to maintain highest standard of food quality.
  • Prepared salads, appetizers and set up garnish stations to assist kitchen staff.
  • Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
MarshallsSan Juan Capistrano, CASupervisor08/2010 to 07/2013
  • Complied with company policies, objectives and communication goals.
  • Established and enforced clear goals to keep employees working collaboratively.
  • Interviewed applicants, recommended individuals for hiring and evaluated staff performance.
  • Transformed work area by increasing production, reducing turnover, eliminating waste and enhancing quality.
  • Conducted evaluations and reviews for 10 employees.
  • Identified and corrected performance and personnel issues to reduce impact to business operations.
  • Created training manual for all employees to use as reference guide.
  • Provided ongoing training to address staff needs.
  • Developed position rotation to support continuous improvement and operator development.
  • Inspected incoming supplies to conform with materials specifications and quality standards.
  • Monitored equipment, checked supplies and coordinated manpower to meet expected demand.
  • Resolved customer complaints and adjusted policies to meet changing needs.
  • Conveyed project information consistently and quickly to resolve issues and deliver constructive feedback.
El Molino de OroSan Juan Capistrano, CAFood Preparation Worker04/2008 to 06/2012
  • Re-stocked, organized and arranged service and food stations.
  • Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
  • Packaged and stored food products appropriately to ensure proper handling and preservation.
  • Followed recipes and customer requests to prepare high-quality, delicious meals.
  • Stored perishable food items in freezer or refrigerator to protect food from spoilage.
  • Added garnishes and other finishing touches to improve plating presentation.
  • Organized ingredients and restocked supplies to prepare for busy periods.
  • Cross-trained in other kitchen positions to support team and meet customer needs.
  • Improved operations by working with team members and customers to find workable solutions.
  • Demonstrated self-reliance by meeting and exceeding workflow needs.
Education and Training
High School Diploma06/2010Dana Hills High School, Dana Point, CA
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Resume Overview

Companies Worked For:

  • Marriott Laguna Cliffs Resort and Spa
  • El Adobe Restaurant
  • Marshalls
  • El Molino de Oro

School Attended

  • Dana Hills High School

Job Titles Held:

  • Banquet Captain
  • Banquet Server
  • Supervisor
  • Food Preparation Worker

Degrees

  • High School Diploma 06/2010

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