Catering Banquet Captain-Seasonal
Vanderbilt University, Nashville, TN, United States
Position Summary
The Seasonal Catering Banquet Captain is responsible for overseeing and assisting with the execution of all daily catered events including, but not limited to, Chancellor receptions, private high-level receptions, seated dinners, buffet lunches and dinners, continental breakfasts, breakfast buffets, and coffee breaks. The temporary Banquet Captain will work closely with the Catering Operations Manager to oversee the work of contracted wait staff, student staff, and Vanderbilt Campus Dining hourly union employees. This position will be responsible for training, preparing daily pull sheets, daily task sheets, assisting with event set up and breakdown, and overseeing all catering operations at selected events.
This is a temporary, part-time, non-exempt position that may transition to full-time employment; however, full-time employment is not guaranteed.
Key Functions And Expected Performance
Executes and develops catering events in order to meet established goals, objectives and timelines.
Drives box trucks, vans, or golf carts to deliver staff, equipment, and food to various locations around the campus community.
Coaches and supports team members by providing guidance and direction for assigned tasks.
Demonstrates knowledge of how and when to impose deadlines for task delegation.
Supervises the work of contracted wait staff, student staff, and Campus Dining hourly union employees. Monitors their work and event set ups to ensure their daily tasks are performed and they meet department standards.
Continuously complies with, reviews, and analyzes operation needs against the established goals, objectives and guidelines.
Records event details and makes improvements to future catering events.
Provides insight and recommends strategies to promote continued change, growth, or expansion of Vanderbilt Catering.
Works with the Operations Manager to develop the overall logistical plan necessary to successfully carry out special events, and communicates and delegates tasks to contracted wait staff, student staff, and Campus Dining hourly union employees.
Plans the timeline for the set up and breakdown of special events in coordination with the Operations Manager.
Communicates with kitchen staff to coordinate food deliveries to ensure the quality and safety of food.
Maintains appropriate documentation of events to ensure compliance with Vanderbilt Catering policies and procedures.
Trains and supervises contracted wait staff and Campus Dining hourly union employees and student employees.
Manages quality control process in areas of customer service and employee satisfaction.
Manages group or interpersonal conflict situations and escalates issues when appropriate.
Controls catering inventory of event supplies (i.e., alcohol, uniforms, equipment, linen, props, and vehicles) and makes recommendations for repair and replacement.
Works with the Catering Management team to develop and implement continuous improvement trainings.
Supervises breakdown and clean up after events, including distributing catering equipment, rental items, décor, and other items to appropriate locations.
Assists with delivery of equipment and orders for Campus Dining and other special events within the department.
Maintains a safe work environment by enforcing all safety standards and performing safety audits.
Writes daily event pull sheets and daily task assignments to ensure successful execution of all catering events.
Supervisory Relationships
This position reports to the Operations Manager and is responsible for directing contracted wait staff, hourly union employees, and student employees.
Qualifications
A high school diploma or GED is necessary.
An associate’s degree from an accredited higher education institution is preferred.
Must be ServSafe certified within 3 months of hire and be prepared to renew every five years.
Must have and maintain a valid driver's license and a satisfactory driving record. Vanderbilt University engages a third party to provide continuous updates regarding negative changes to motor vehicle records.
At least 3 years of related experience is necessary.
At least 2 years of offsite catering, restaurant, or specialty events experience is strongly preferred.
Previous experience as a Banquet Manager or Banquet Captain is preferred.
Ability to drive a catering van and medium‑size box truck is necessary.
Proficiency in Microsoft Office programs and Food and Labor Management Systems is necessary.
Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
Ability to make on‑site decisions to resolve problems brought forth by customers, vendors, contracted wait staff, etc. is necessary.
Strong time management, organizational and multi‑tasking skills and an eye for detail are necessary.
Demonstrated ability to deliver exceptional customer service is necessary.
Manage people, maintain confidentiality, and be accountable for Vanderbilt assets is necessary.
Proactive, enthusiastic attitude, and possess excellent customer service skills.
Strong supervisory and interpersonal skills.
Physical Demands And Work Environment
Must be flexible, high energy, and passionate about getting things done.
Must enjoy a fast‑paced working environment.
Be able to work on a team and also be a self‑starter.
Must be able to work a varied schedule, including nights and weekends.
Ability to lift up to 50 lbs and frequently lift, push, pull, or carry up to 30 lbs.
Ability to walk or stand for extended time periods, up to 6 hours.
Ability to bend, stretch, twist, and lift.
Ability to frequently lift and transport hot food items in hotboxes onto and off box trucks and to event locations.
Shift hours vary and are sporadic; must be available to work nights and weekends. Flexibility in workplace locations, days, and hours is essential, including willingness to work long, non‑standard workdays.
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The Seasonal Catering Banquet Captain is responsible for overseeing and assisting with the execution of all daily catered events including, but not limited to, Chancellor receptions, private high-level receptions, seated dinners, buffet lunches and dinners, continental breakfasts, breakfast buffets, and coffee breaks. The temporary Banquet Captain will work closely with the Catering Operations Manager to oversee the work of contracted wait staff, student staff, and Vanderbilt Campus Dining hourly union employees. This position will be responsible for training, preparing daily pull sheets, daily task sheets, assisting with event set up and breakdown, and overseeing all catering operations at selected events.
This is a temporary, part-time, non-exempt position that may transition to full-time employment; however, full-time employment is not guaranteed.
Key Functions And Expected Performance
Executes and develops catering events in order to meet established goals, objectives and timelines.
Drives box trucks, vans, or golf carts to deliver staff, equipment, and food to various locations around the campus community.
Coaches and supports team members by providing guidance and direction for assigned tasks.
Demonstrates knowledge of how and when to impose deadlines for task delegation.
Supervises the work of contracted wait staff, student staff, and Campus Dining hourly union employees. Monitors their work and event set ups to ensure their daily tasks are performed and they meet department standards.
Continuously complies with, reviews, and analyzes operation needs against the established goals, objectives and guidelines.
Records event details and makes improvements to future catering events.
Provides insight and recommends strategies to promote continued change, growth, or expansion of Vanderbilt Catering.
Works with the Operations Manager to develop the overall logistical plan necessary to successfully carry out special events, and communicates and delegates tasks to contracted wait staff, student staff, and Campus Dining hourly union employees.
Plans the timeline for the set up and breakdown of special events in coordination with the Operations Manager.
Communicates with kitchen staff to coordinate food deliveries to ensure the quality and safety of food.
Maintains appropriate documentation of events to ensure compliance with Vanderbilt Catering policies and procedures.
Trains and supervises contracted wait staff and Campus Dining hourly union employees and student employees.
Manages quality control process in areas of customer service and employee satisfaction.
Manages group or interpersonal conflict situations and escalates issues when appropriate.
Controls catering inventory of event supplies (i.e., alcohol, uniforms, equipment, linen, props, and vehicles) and makes recommendations for repair and replacement.
Works with the Catering Management team to develop and implement continuous improvement trainings.
Supervises breakdown and clean up after events, including distributing catering equipment, rental items, décor, and other items to appropriate locations.
Assists with delivery of equipment and orders for Campus Dining and other special events within the department.
Maintains a safe work environment by enforcing all safety standards and performing safety audits.
Writes daily event pull sheets and daily task assignments to ensure successful execution of all catering events.
Supervisory Relationships
This position reports to the Operations Manager and is responsible for directing contracted wait staff, hourly union employees, and student employees.
Qualifications
A high school diploma or GED is necessary.
An associate’s degree from an accredited higher education institution is preferred.
Must be ServSafe certified within 3 months of hire and be prepared to renew every five years.
Must have and maintain a valid driver's license and a satisfactory driving record. Vanderbilt University engages a third party to provide continuous updates regarding negative changes to motor vehicle records.
At least 3 years of related experience is necessary.
At least 2 years of offsite catering, restaurant, or specialty events experience is strongly preferred.
Previous experience as a Banquet Manager or Banquet Captain is preferred.
Ability to drive a catering van and medium‑size box truck is necessary.
Proficiency in Microsoft Office programs and Food and Labor Management Systems is necessary.
Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
Ability to make on‑site decisions to resolve problems brought forth by customers, vendors, contracted wait staff, etc. is necessary.
Strong time management, organizational and multi‑tasking skills and an eye for detail are necessary.
Demonstrated ability to deliver exceptional customer service is necessary.
Manage people, maintain confidentiality, and be accountable for Vanderbilt assets is necessary.
Proactive, enthusiastic attitude, and possess excellent customer service skills.
Strong supervisory and interpersonal skills.
Physical Demands And Work Environment
Must be flexible, high energy, and passionate about getting things done.
Must enjoy a fast‑paced working environment.
Be able to work on a team and also be a self‑starter.
Must be able to work a varied schedule, including nights and weekends.
Ability to lift up to 50 lbs and frequently lift, push, pull, or carry up to 30 lbs.
Ability to walk or stand for extended time periods, up to 6 hours.
Ability to bend, stretch, twist, and lift.
Ability to frequently lift and transport hot food items in hotboxes onto and off box trucks and to event locations.
Shift hours vary and are sporadic; must be available to work nights and weekends. Flexibility in workplace locations, days, and hours is essential, including willingness to work long, non‑standard workdays.
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