Dining room supervisor vs banquet captain

Differences between dining room supervisor and banquet captain duties and responsibilities

Dining room supervisor example responsibilities.

• Manage inventory and payroll accounting.
• Maintain employee work records, prepare bi weekly payroll records, and complete paperwork to comply with licensing laws and tax.
• Maintain effective communication and leadership with production and service staff in quality food production environment.
• Check server (s) and house person BEOs to ensure that all information are accurate.
• Enter event totals and menus into Delphi and request menu needs through marketing department.
• Maximize sales opportunities with one-on-one client consultation through competitive minimums, menu creation, upselling and booking incentives.

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.
Show more