Catering Captain

As a Catering Steward/Captain, your role will involve managing the end-to-end setup, execution, and service flow of catering events. Your strong leadership and organizational skills will be essential in ensuring premium-quality guest experiences. You will act as the bridge between the kitchen/production team and the client-facing service team to ensure smooth operations at every stage. Key Responsibilities: - Plan and oversee complete event setup, including dining areas, food stations, bars, and back-of-house service zones. - Coordinate transport, loading, unloading, and placement of catering equipment such as tables, chairs, crockery, cutlery, buffet counters, and decor props. - Ensure hygiene, cleanliness, and safety standards are met at all stages. - Manage timely setup and breakdown of events, ensuring efficiency and minimal disruption. - Act as the on-ground leader and point of contact during events, coordinating with chefs, service staff, and event managers. - Brief and allocate duties to service staff, ensuring professional, polished guest interactions. - Oversee food presentation, replenishment, and flow of service across buffets, live counters, plated service, or butler service. - Troubleshoot and resolve last-minute client or operational issues with discretion and professionalism. - Supervise and motivate the stewarding/service team, ensuring discipline and performance standards. - Train staff on service etiquette, handling of F&B items, and setup procedures. - Ensure smooth coordination between the kitchen and service team for timely delivery of food. - Interact with clients on-site to understand requirements and adapt setup/service accordingly. - Ensure seamless guest experience through proactive service, attention to detail, and hospitality. Qualifications Required: - Proven experience in catering, banquet, hotel operations, or event service management. - Strong leadership, organizational, and problem-solving skills. - Hands-on approach - willing to physically participate in setup and logistics. - Excellent communication skills and customer service orientation. - Ability to manage pressure and multitask in a fast-paced environment. - Knowledge of F&B service styles such as buffet, plated, cocktail service, and live counters. Preferred Qualifications: - 3-5 years of experience in a catering or hospitality supervisory role. - Diploma/degree in Hotel Management, Catering, or Events (preferred but not mandatory). - Prior experience handling premium/luxury events is an advantage.,