Banquet Captain

POSITION SUMMARY

The Banquet Captain's primary role is to deliver exceptional events while ensuring core values and standard operating procedure pertinent to the Banquet Department are being followed by all team members. The Banquet Captain is responsible for coordinating the delivery of all food and beverages for functions held in the Hotel and all details pertaining to functions being held in all banquet and meeting rooms in keeping with the standards prescribed by management. The role requires a thorough knowledge of cost controls, service quality, preparing the venue, and coordinating the service of meals.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Assign tasks and delegate responsibilities to banquet staff, including servers, bartenders, and setup crew.
• Provide training and guidance to staff on service standards, event details, and guest expectations.
• Lead pre-event meetings to communicate event timelines, responsibilities, and any special requirements.
• Review event orders (BEOs) and confirm event details with the Banquet Manager or Event Coordinator.
• Coordinate the setup of banquet rooms, including arranging tables, chairs, linens, decorations, and audio-visual equipment as specified.
• Act as the primary contact for clients during events, addressing any questions, concerns, or last-minute changes.
• Ensure the smooth flow of service, including food and beverage delivery, guest assistance, and special requests.
• Collaborate with kitchen staff and other departments to coordinate the timing of meal courses and service.
• Resolve any issues or emergencies that arise during the event promptly and professionally.
• Conduct pre-event inspections to ensure readiness and compliance with event specifications.
• Monitor staff performance and provide support as needed to ensure efficient and high-quality service.
• All other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Indirectly supervises 1-30 hotel banquet team members when the Director of Sales and/or F&B Manager is not present. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, developing, and training employees with assistance from the Food & Beverage Manager, Director of Sales, AGM, General Manager and/or human resources; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 

JOB REQUIREMENTS

• Customer Service-centric.

• Can work on own as well as part of a team.

• Performs work well with speed, accuracy, and attention to detail.

• Able to work well in stressful, high pressure situations.

• Maintains a good energy level despite demands of the day.

• Ability to maintain confidentiality of guest information.

• Clear and thorough communication skills.

• Excellent problem-solving skills.

• Ability to follow directions thoroughly and work with minimal supervision.

• Ability to comprehend and use computerized hotel management software system.

• Willing and able to work evenings, weekends and holidays; available for flexible scheduling to meet the needs of the department.

• Must be able to handle a crisis in a calm, effective manner. This includes upset guests, fire, tornado, armed robbery and assault, bomb threats and accidents.

EDUCATION and/or EXPERIENCE

High School education or GED required to accomplish the essential functions of this job; must be computer proficient and familiar with office equipment. Associates degree or higher in hospitality, business, or a related field preferred.

COMPANY VALUES

• GRATEFUL. For all we have, for all we can do to be of service to others.

• HELPFUL. To our Family and Community, Teammates and Guests.

• KIND. To all, in everything we do.