Dining room captain vs banquet captain

Differences between dining room captain and banquet captain duties and responsibilities

Dining room captain example responsibilities.

• Manage inventory and payroll accounting.
• Interact with patrons; present menu, advise on food preparation and recommendations, and consult on wine selections and pairing.
• Fill in as acting wine steward when need, to help guest with knowledge and navigation of the wine list.
• Maintain effective communication and leadership with production and service staff in quality food production environment.
• Exceed expectations, exceptional organizational and bartending skills.
• Monitor incoming calls on a high-volume, multi-line phone using proper telephone etiquette at all times.

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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