Lead Banquet Captain (Full-Time)

Lead Banquet Captain (Full-Time)

The Lead Banquet Captain provides hands-on leadership for all banquet and event operations, ensuring seamless execution, strong team performance, and consistently exceptional guest and client experiences. This role serves as the on-site operational lead for events and a key liaison between Banquets, Events, and Culinary teams.

This is a full-time role with a flexible schedule that includes AM and PM shifts, weekends, and holidays, based on business needs and event volume.

Essential Responsibilities

• Lead and execute all banquet event setups and service in accordance with Banquet Event Orders (BEOs) and CIVANA brand standards
• Attend and actively participate in BEO planning meetings; ensure clear communication and readiness for execution
• Schedule and execute monthly banquet meetings to align teams on standards, training, communication, and upcoming events
• Create and manage banquet staff schedules, ensuring appropriate coverage for all events
• Direct, supervise, and train banquet setup and service staff, fostering accountability and teamwork
• Serve as the on-site operational lead for events, ensuring timelines, service flow, and guest satisfaction
• Work closely with the Events and Culinary teams to ensure accurate food counts, dietary accommodations, and exceptional service delivery
• Ensure all guests with dietary allergies or restrictions are served correctly
• Proactively engage with clients and guests to ensure a positive and polished event experience
• Ensure client sign-off on daily BEO checks and accurate posting of charges
• Support LMA accountability and banquet department standards
• Maintain inventory of banquet equipment and communicate needs to leadership
• Monthly inventory of Banquet Beverage
• Participate hands-on in room setup, service, and breakdown as needed
• Uphold all safety, security, and emergency procedures
• Model professionalism by reporting on time, in uniform, and adhering to company policies

Skills & Experience

• Minimum 2 years of supervisory or leadership experience
• 2 year banquet or hospitality experience preferred
• Strong leadership, organization, and communication skills
• Ability to multitask, problem-solve, and lead calmly in a fast-paced environment
• Proficiency in Microsoft Office (Word, Excel, Teams); Opera and Delphi experience preferred
• Professional, guest-focused demeanor with the ability to motivate diverse teams

Physical Requirements

• Ability to lift and carry 50  pounds
• Extended periods of standing and walking required