Concessions supervisor vs banquet captain

Differences between concessions supervisor and banquet captain duties and responsibilities

Concessions supervisor example responsibilities.

• Manage festival concessions, including product selection, vendor management and volunteer training.
• Work closely with POS systems.
• Oversee that locations adhere to HACCP guidelines.
• Handle troubleshooting on issues such as POS terminals, beer keg operation, etc.
• Assist management through self-taught restaurant budgeting and employee payroll, eventually taking both over completely.
• Demonstrate exceptional organizational and leadership expertise by using effective communication and training techniques which result in minimum loss of employees.
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Banquet captain example responsibilities.

• Manage department service standards, POS system, schedules and labor / beverage costs.
• Supervise functions, delegate service staff, working closely with group contacts and culinary staff to ensure maximum possible guest experience.
• Assist management of daily operations for FOH.
• Supervise, plan, and execute in-room cater events.
• Correct POS user errors and provide comps and signature gold/promotional discounts.
• Work directly with the executive chef in planning and preparing cuisine.
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