Description: POSITION OVERVIEW The Banquet Captain position is a supervisory and operational role, assisting the Event Managers with overseeing serving staff and bartenders during each event across PPHG’s historic venues. This position will be the point of contact during setup and oversee the operation of the event. The ideal candidate must possess qualities to lead, set up under little to no supervision and be able to work closely with all staff. A monthly schedule is created by the Staffing Manager with the ability to sign up for additional shifts beyond those scheduled. Availability must include nights, weekends and weekdays, with occasional holidays.

Responsibilities EVENTS Monitor and answer MOD phone, as necessary; inform management of any staff call-outs, late arrivals, etc. Oversee sign in and sign out of all staff Oversee sign in and sign out of aprons and bowties; collect collateral to ensure we receive all items back at the conclusion of the event Enforce uniform and appearance standards for all employees, no excessive jewelry, cleanly shaven face, correct attire, etc. Assist teams during plate-up and monitor stations during events Ability to meet shift minimums, as outlined below: Spring + Fall: minimum 2 Saturdays, 1 Friday, 1 Sunday per month 16 Banquet Captain Shifts: March 1st – June 30th 12 Banquet Captain Shifts: September 1st –November30th

Fall + Winter: minimum 1 Saturday, 1 Friday, 1 Sunday per month 9 Banquet Captain Shifts: December 1st – February 28th/29th 6 Banquet Captain Shifts: July 1st – August 31st

LEADERSHIP/TRAINING Act as a supervisor to FOH staff and alert Event Manager of any incidents and accidents involving staff Supervise and guide all staff during events to ensure proper and timely service Develop training system for new employees and re-train any employees that are lacking in necessary skills

SETUP/BREAKDOWN Act as opening manager; greet client and planner upon arrival, ensure all rentals are delivered and correct, properly open the venue and begin setup, confirm all aspects of the bar (to include specialty items) are accounted for Oversee breakdown at each event and ensure PPHG items are cleaned and stored aware properly in the correct place Act as a closing supervisor; send event report email, review venue for damages, properly lock venue, sign out staff, monitor rental companies’ removal of items Notify Event Manager of any purchasing needs, damages to the venue, concerns with staff, etc. Requirements: Must be Serv Safe certified Prior food and beverage experience required with leadership experience preferred Possess a minimum of 6 months serving with PPHG Possess knowledge of proper table service Possess knowledge of PPHG beverage and culinary menus Proper food and beverage serving and dining room etiquette required Ability to follow Patrick Properties standards, policies and procedures Ability to be a clear thinker, analyze and resolve problems exercising good judgment and solution-based thinking Detail oriented with the ability to prioritize and organize work assignments, delegate work when necessary Motivate and manage assigned staff while maintaining cohesive team and following up with corrections when necessary Ability to lift and carry up to 30 pounds Ability to be on feet for extended periods of time Willingness to adapt as needed in a fast-paced office environment with the ability to multi-task Ability to communicate effectively and work cooperatively and within all departments Must possess mature, professional demeanor to interact with vendors and team Must be a team player and be willing and able to jump in the trenches Ability to be on time and have a flexible schedule Ability to work without direct supervision and follow through to completion of assigned tasks