What are the responsibilities and job description for the Banquet Captain position at Atlas Restaurant Group?
GENERAL SUMMARY: The Banquet Captain leads banquet service teams during assigned events while actively participating in event setup, service, and breakdown. This position ensures service standards are met, coordinates event execution, communicates effectively with team members and event stakeholders, and provides on the job coaching to deliver an exceptional guest experience.
SUPERVISORY RESPONSIBILITIES: This position does not have direct supervisory responsibilities or direct reports. The Banquet Captain provides day-to-day work direction by coordinating banquet team members during assigned events to ensure efficient operations and exceptional guest service.
ESSENTIAL DUTIES & RESPONSIBILITIES:
Coordinate banquet operations during assigned events from setup through breakdown.
Lead banquet team members during assigned shifts while actively participating in service.
Assign work responsibilities and adjust staffing assignments throughout events as operational needs change.
Review banquet event orders and communicate event expectations to team members.
Conduct pre shift meetings to communicate event details, assignments, timing, and service expectations.
Ensure banquet rooms, equipment, and service stations are properly prepared before each event.
Monitor food and beverage service to ensure quality, presentation, accuracy, and timeliness.
Maintain established sanitation, food safety, and workplace safety standards.
Coordinate with culinary and management teams to ensure seamless event execution.
Monitor banquet inventories and communicate supply or equipment needs to management.
Assist with beverage inventory controls and established inventory procedures.
Interact professionally with guests, respond to concerns, and resolve service issues whenever possible.
Foster a positive, team-oriented work environment through professionalism and effective communication.
Support training of new banquet employees on service standards, safety procedures, and operating practices.
Ensure compliance with all company policies, procedures, and applicable laws.
Identify operational challenges during events and communicate recommendations for improvement to management.
Attend department meetings, training sessions, and other meetings as assigned.
Perform additional duties as assigned to support banquet and restaurant operations.
REQUIRED SKILLS AND ABILITIES
Demonstrated ability to lead and coordinate banquet teams in a fast-paced hospitality environment.
Strong guest service and interpersonal skills.
Excellent verbal communication skills.
Strong organizational and time management skills.
Ability to prioritize multiple tasks while maintaining attention to detail.
Ability to remain calm and make sound decisions under pressure.
Working knowledge of banquet operations, food and beverage service, and event execution.
Ability to coach team members and provide clear day-to-day work direction.
Ability to work independently while contributing to a collaborative team environment.
Flexibility to work evenings, weekends, holidays, and extended hours as business needs require.
EDUCATION AND EXPERIENCE:
High school diploma or GED required.
Minimum of two years of banquet, restaurant, hospitality, or event service experience.
Previous experience leading banquet or restaurant teams during service preferred.