RESPONSIBILITIES 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, damage to the venue, concerns with staff, etc. 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 TASTINGS Act as a tasting server, to include setting tables and preparing the space for each tasting, reviewing tasting Event Order, welcoming guests upon arrival, working closely with culinary team to serve courses in a timely manner, etc.