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I was hire on at Grand View Lodge as a Banquet Captain (Supervisor) which focuses on running all events from meetings to weddings. I would be responsible for setting for an event such as dinner for groups and also special requests that they had. An example of this would be setting tables with decorations and silverware as well as wine glasses and coffee cups. I would also either manage a team to do plated dinners or set up buffets depending on what the group requested. I also would supervise conference services which is responsible for set up of room layout requested by groups concerning tables, chairs, stage/podiums when needed, as well as AV needs. I was responsible for a groups needs pretty much from set up to running the event itself all the way to tear down all while personally working with the groups coordinator to last minute changes. Once covid hit banquets immediately were put on hold and after a short furlough I was moved over to help supervise many of the on site restaurants. The period when restaurants closed I did jump over to work on the grounds crew leaf blowing and anything that was needed for a short time. I apologize for the in depth detail I just wanted to explain why I didn't stay in the initial position. At the moment I am still employed at Grand View Lodge as on call. Unfortunately Banquets have not picked back up enough for me to return as a full time employee.