Banquet Captain

ROLE SUMMARY

The Banquet Captain is responsible for the direction and execution of special events and banquets for all Company venues and outlets in accordance with The Lodge at Blue Sky standards. They direct, implement and maintain a service standard and team philosophy which serves as a guide to respective staff. The Banquet Captain is responsible for all facets of banquet operations including, but not limited to, revenue achievement, cost control, payroll management, purchasing, receiving, budgeting, forecasting, standard development/maintenance, and staff development.

• Maintain complete knowledge of:
• All menu selections available in all outlets.
• Venue layout, table/seat/station numbers, proper table set‑ups, room capacities, hours of operation, price ranges, and dress code.
• POS and manual procedures.
• Daily house counts, arrivals/departures, GOIs.
• Scheduled in‑house group activities, locations and times.
• Daily/weekly management of missed punches, punch edits and weekly gratuity management per The Lodge at Blue Sky policy and Utah law.
• Team Member handbook: enforce and adhere to The Lodge at Blue Sky policies.
• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• See that scheduled inventories (food, beverage, china, glass, silver, linen & liquor) are accurately performed.
• Approve all Banquet invoices. Ensure that invoices are coded correctly and are forwarded to Accounting Office in a timely manner.
• Manage BEOs accurately and in a timely manner from initiation to execution, partnering with appropriate business partners.
• Lead all pre‑shift meetings while on property.
• Compile and fill all banquet requisitions and provide floor plan set up assistance etc.
• Monitor service standards compliance, venue operations, and staff performance in all phases of service and job functions, ensuring that all procedures are carried out to department standards; rectify any deficiencies with respective personnel.
• Responsible for all Banquet Team staff performance evaluations, making sure they are completed in a timely manner.
• Inspect all aspects of the Banquet venue environment, ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Review all BEOs for GOIs and special requests. Ensure that staff is informed.
• Be familiar with all resort service/features and local attractions and activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints and ensuring guest satisfaction.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Conduct appropriate daily, weekly, monthly staff meetings.
• Foster and promote a cooperative working climate, maximizing productivity and team morale.
• Assist with the development of annual F&B budget; this is to include: average checks (food, liquor/beer and wine) and cover counts by outlet and by meal period, labor (staffing guides) by department, cost of sale percentages, and other expenses.
• Set pars for china/glass/silver & linen for Banquet venues as needed.
• Stay current on industry trends and competition.
• Take necessary steps to ensure achievement of all financial goals.
• Assist with determination of banquet pricing to include room rental fees, food and beverage cost, corkage charges, etc.
• Participate in and support resort and company efforts towards sustainability and environmental initiatives.
• Attend designated meetings, menu and wine tastings. Lead daily line‑ups.
• Stay current on Blue Sky wine list.
• Expedite on the floor or in kitchen as business demands.
• Maintain china, glass, silver and F&B linen inventory spreadsheets as relate to banquet. Updating price changes monthly.
• Attend off‑property events as The Lodge at Blue Sky/Yuta representative as time permits.
• Perform other duties as directed, developed, or assigned.

• High School diploma or equivalent.
• Minimum 21 years of age.
• Minimum of 1 year experience in food and beverage management.
• Two years experience as an Assistant Food & Beverage Manager or Banquet Manager, preferably at a Mobil four star (or…