The University of Notre Dame Operations, Events, and Safety division is currently hiring for the position of Banquet Captain at The Morris Inn. The University Operations, Events, and Safety division leads the University's event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. Why this position? This position will serve as a supervisor for catering functions executed by the Morris Inn Banquets department. They will represent the university through service at high profile university events: Board of Trustees, Advisory Councils, College and alumni events including weddings, anniversary parties, funerals and social events. They will oversee the professional setup, service and breakdown of banquet events; professionally handle all guest requests, meeting and exceeding highest levels of customer expectations according to the Banquet Event Order (BEO). They will meet and greet the event client onsite prior to the event start time to ensure all customer expectations are met. The ability to problem solve, and rectify a situation quickly are essential to this position. Supervisory Duties: * Directs proper service of a banquet function with the team assigned, including directing crew in the specific needs of a function as outlined in the function sheet, assigning tasks, and overseeing the timely setup, service and completion * Works with customers, including many VIPs, to ensure the highest level of service is consistently met and exceeded * Ensures assigned staff provides the same level of excellence in service * Completes a banquet report at conclusion of function to help with planning for future events * Informs supervisor of situations/circumstances needing attention Service Preparation: * Responsible for planning, organizing and directing crew in the gathering and setup of equipment for banquet functions * Uses individual creativity in decorating and setting up buffets and events * Follows departmental guidelines for sequence and timing of events * Communicates any changes or special needs, and coordinates timing of plate-up with Chef/Production Crew Food Safety, Sanitation and Safety: * Responsible for keeping event sites organized and sanitary * Follows established guidelines for the safe handling of food * Oversees safe work practices of staff, and ensures proper reporting of any accidents that take place * Monitors and communicates ongoing evaluation of safety concerns in work areas * Participates in departmental safety and food committee meetings Cost Control: * Assists with controlling food costs with careful use of supplies and prep items and timely handling of leftover food items * Works to minimize labor waste and maximize productivity; controls breaks * Oversees careful handling and securing of banquet equipment to minimize loss/breakage * Reports low supplies of stock or equipment * Assists with equipment inventories as needed University, Events, and Safety Commitments to a Diverse and Inclusive Culture To treat every person with dignity and respect To value our cultural differences To harness the strength of our diversity To commit ourselves to the mission of equality for all To be diligent in our efforts to listen, learn, and grow with one another