Catering Captain - University of Colorado

Job Summary

The Catering Captain is responsible for leading front-of-house service operations during catered events, ensuring exceptional guest experiences through efficient execution, outstanding hospitality, and effective team leadership. This position serves as the primary point of contact for banquet and catering staff during events, coordinating food and beverage service while maintaining company standards for quality, safety, and professionalism.

Essential Duties & Responsibilities

• Lead, supervise, and motivate banquet servers, bartenders, and support staff during assigned events.
• Conduct pre-event meetings to review Banquet Event Orders (BEOs), event timelines, menus, service expectations, and staff assignments.
• Coordinate event setup to ensure dining rooms, buffets, bars, action stations, and meeting spaces are prepared according to client specifications.
• Serve as the primary operational contact during events, ensuring seamless communication between front-of-house, culinary, warehouse, and event management teams.
• Monitor food and beverage service to ensure proper timing, presentation, quality, and guest satisfaction.
• Anticipate guest needs and resolve service concerns promptly and professionally.
• Maintain cleanliness and organization of all event spaces throughout service.
• Ensure compliance with company policies, food safety standards, responsible alcohol service, and workplace safety procedures.
• Train and mentor new team members while reinforcing service standards and best practices.
• Monitor staff performance during events and provide coaching as needed.
• Assist with inventory management, equipment organization, and event breakdown.
• Complete post-event responsibilities including equipment return, room reset, and communication of operational concerns to management.
• Support premium hospitality operations, VIP functions, athletic events, concerts, and special events as assigned.

Qualifications

• Minimum 2 years of banquet, catering, restaurant, or hospitality experience.
• Strong knowledge of banquet service styles including plated, buffet, reception, and premium hospitality service.
• Excellent communication, organization, and problem-solving skills.
• Ability to lead teams in a fast-paced, high-volume environment.
• Knowledge of responsible alcohol service and food safety practices.
• Ability to work evenings, weekends, holidays, and event-based schedules.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to bend, reach, climb stairs, and work in indoor and outdoor environments.
• Ability to work long shifts during large-scale events.

Preferred Experience

• Experience in stadiums, arenas, convention centers, hotels, or large-scale event venues.
• Familiarity with Banquet Event Orders (BEOs) and event execution.
• Experience managing multiple service areas simultaneously.
• Knowledge of POS systems and cash-handling procedures.