Banquet captains oversee catered events, primarily at hotels, convention centers, and other venues. They schedule banquet service personnel, assign specific tasks or services, ensure that safety and sanitation codes are followed, and train staff to recognize improper guest behavior.
Captain/ Trainee Captain. Responsible for operating F&B outlets assigned to him/ her. Role & Responsibilities Monitoring & ensuring F & B service operations are running smoothly. Organizing duty roster of service staff. Cost control, inventory, Training Maintaining SOP for quality.
We Perform a full lifecycle product development (design, develop, test prototypes, manufacture and implement)company provides basic and adequate training to her employee