Position Overview The Lead Banquet Captain oversees all banquet operations and ensures flawless execution of events at Galuppi's. This role requires exceptional organization, strong leadership, and the ability to anticipate and respond to the dynamic needs of multiple events. Acting as the bridge between the kitchen, banquet staff, sales, and event management, the Lead Captain ensures every event runs seamlessly—from setup to service to breakdown. Primary ResponsibilitiesEvent Oversight & Coordination Oversee and manage all events scheduled each week to ensure smooth, consistent execution. Attend and actively participate in weekly BEO meetings . Maintain constant communication with the kitchen regarding BEO changes, timing, food processes, and presentation. Finalize and distribute floor plans ; ensure transitional floor plans are posted in all relevant areas. Hold daily/pre-shift lineups with banquet captains to brief on assignments, service standards, and expectations. Supervise setup, service, and breakdown; conduct final walkthroughs for quality and readiness. Inventory, Equipment & Setup Keep banquet storage areas organized and clearly labeled. Maintain adequate inventory of plates, glassware, silverware, napkins, chairs, sternos, chafing boxes, appetizer spoons, mini forks, and specialty items. Coordinate and verify special client requests (e.g., specific alcohol brands, dessert displays). Ensure equipment is clean, functional, and properly stored post-event. Dinner Shows & Special Events Oversee Dinner Shows to ensure proper staffing and smooth execution. Confirm servers have the tools and support they need; ensure all AV/service equipment functions properly. Provide on-site leadership, ensuring seamless transitions between service and entertainment. Holidays & High-Volume Buffets Lead all major holiday buffet events (e.g., Thanksgiving, Christmas, Easter, Mother's Day). Design buffet layouts and guest flow with attention to capacity, replenishment points, and visual presentation. Forecast and secure product and equipment ; ensure all orders are placed, received, and staged in time.

Staff strategically:

assign captains/servers to designated zones with clear tasks and responsibilities. Liaise between Sales and FOH to align headcounts, seating times, menu details, and service cadence for smooth execution. Monitor pace, quality, and replenishment during service; adjust in real time to maintain standards. Administrative & Office Responsibilities Conduct final detail meetings to confirm timelines, menus, vendors, and logistics; obtain/confirm vendor contacts. Complete event checkout forms , including refundables and post-event notes. Assign captains and servers to events based on scope and skill set. Enforce policies, procedures, and service standards. Schedule and oversee bar cleanouts every two months. Be knowledgeable of the Event Brochure to confidently provide venue tours and answer client questions. Qualifications 2-4 years of banquet/catering/hospitality leadership experience. Strong command of event logistics, service standards, and food presentation. Excellent communication, problem-solving, and multitasking skills. Highly organized with impeccable follow-through; able to read/interpret BEOs and floor plans. Professional, punctual, and service-driven; able to lead and motivate teams. Flexible schedule (evenings, weekends, holidays). Key Competencies Leadership & Team Development Operational Excellence & SOP Adherence Cross-Department Communication (Sales, Kitchen, FOH)

Client & Guest Relations Inventory & Facility Organization Real-Time Problem Solving & Decision Making Job Type:

Part-time Pay:

$14.00 - $24.57 per hour

Work Location:

In person