Banquets - Banquet Captain

Overview

The Banquet Captain provides hands-on leadership and guidance to event staff during the setup, execution, and breakdown of events. This role ensures seamless operations, high service standards, and guest satisfaction, contributing to the success of each event and promoting repeat business. Responsibilities include staff supervision, training, coordination of workflows, and assisting management with scheduling and operational planning.

• Staff Supervision & Training
  • Assigns tasks and communicates event expectations clearly to staff.
  • Trains and mentors team members, promoting a culture of service excellence and efficiency.
  • Maintains in-depth knowledge of all hotel function spaces, equipment usage, and various room setup styles.
• Event Setup & Execution
  • Oversees and assists with event setup to ensure accuracy and timeliness.
  • Verifies that setup and service align with client expectations and hotel standards.
  • Ensures service areas are fully prepped before guests arrive.
• Event Scheduling & Planning
  • Collaborates with management in creating the event work schedule.
  • Supports event planning activities to ensure staffing and logistics are aligned.
• Cleanliness & Safety
  • Maintains cleanliness of event areas before, during, and after functions.
  • Monitors adherence to all food safety, sanitation, and health guidelines (including TIPS and OSHA requirements).
  • Wears required PPE and ensures team compliance with safety procedures, reporting any hazards or incidents promptly.
• Guest Experience
  • Ensures prompt, courteous, and efficient service during events.
  • Resolves guest concerns professionally and escalates issues when necessary.
  • Ensures alcohol is served responsibly and in compliance with all laws and company policies.
• Operational Excellence
  • Leads pre-function meetings to review event details, staff assignments, and steps of service.
  • Conducts uniform and grooming inspections and monitors staff performance during events.
  • Assists in post-event breakdown and proper storage of supplies and equipment.

• Experience:
  • Minimum 2 years of banquet service or related experience in a hotel or hospitality setting.
  • Prior supervisory or team leadership experience preferred.
• Knowledge &
  
  Skills:
  • Strong understanding of food and beverage service, including wine, beer, spirits, and mixology.
  • Excellent communication and interpersonal skills.
  • Ability to lead by example and resolve guest complaints effectively.
  • Proficient in basic math and capable of following both written and verbal instructions.
  • Must read, write, and speak fluent English.
• Certifications:
  • Must be 21 years of age or older.
  • TIPS® alcohol certification required (or completed shortly after hire).
  • Valid Food Handler’s Card (or ability to obtain within 30 days of employment).
  • Completion of all required company training.

• Flexibility to work varied shifts, including nights, weekends, holidays, and extended hours based on event schedules.
• Physical stamina to stand and walk for extended periods, lift up to 50 lbs, push/pull carts, and maneuver in tight spaces.
• Regular exposure to kitchen environments, hot/cold temperatures, loud noise levels, and cleaning chemicals.
• Must maintain a professional appearance and demeanor at all times.

• Physical Activity:
  Frequent walking, standing, lifting, reaching, and handling of glassware/plateware.
• Sensory Requirements:
  Requires clear vision, hearing, and speech for guest interaction and safety compliance.
• Environmental Factors:
  Exposure to heat (kitchens), cold (refrigerated areas), crowded spaces, and potential hazards (e.g., sharp tools, slippery floors).
• Safety:
  Must adhere to all hotel safety protocols, including PPE usage and HAZMAT compliance.

This job description is intended to convey essential job duties and responsibilities. It is not exhaustive and may be adjusted as business needs evolve. Team members may be assigned additional duties as required. Reasonable accommodations will be made for qualified individuals with disabilities.