What are the responsibilities and job description for the Hotel Banquet Captain - The Loom Hotel position at Coury Hospitality?
Why Work at The Loom Hotel?
At The Loom Hotel, Autograph Collection, we weave history, creativity, and hospitality together in Providence, Rhode Island. Inspired by the city's rich textile heritage, our boutique hotel offers thoughtful design, elegant accommodations, and a vibrant social scene. Curatorsat The Loom enjoy working in a dynamic, guest-centric atmosphere, where local culture and luxury hospitality come together seamlessly.
BANQUET CAPTAIN
DEPARTMENT: Banquets
REPORTS TO: Banquet Manager / Supervisor / Director
STATUS: Non-Exempt
POSITION SUMMARY:
The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing, and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event. Greet and welcomes guests/clients in charge and anticipate all requests.
PRIMARY JOB RESPONSIBILITIES:
Supervises Banquet staff in the completion of the assigned functions and set-up, as well as overseeing the service and breakdown of events in a safe manner.
May be requested to attend weekly BEO meetings and discuss action plans for events. Inform staff of specific needs for buffets and receptions.
Reviews banquet event orders (BEOs). Communicate with the meeting/event planner handling the function to ensure all needs have been met and to check for any last-minute instructions or changes.
Sees that all scheduled functions take place on time and according to plan. All rooms are to be ready 15 minutes before time on the BEO.
Conducts pre-function meetings to ensure personal hygiene and appearance standards of staff are met.
Checks-in servers, assigns stations, and pre-posts function for side work duties.
Inspects proper setting of buffet tables, food service tables, table place settings, including table linen, china, glass, silverware, and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive. Confirms that table complements (salt and pepper, sugar, breadbaskets, etc.) have been properly filled.
Continuously monitors work station, refilling beverages, removing service items and condiments.
Responsible for all servers on the floor and supervises services received by the guests throughout each assigned function.
Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.
Prepare daily summary and turns it in to Night Audit with all completed banquet checks.
Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated advised as to last minute timing.
Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
Supervises clearing and post function clean-up. Checks servers out, making sure that function rooms and storage areas are clean, and equipment is cleaned and stored properly.
Additional tasks and responsibilities may be assigned at the discretion of the manager.
Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
end and total the check double-check for accuracy and have host sin it
KNOWLEDGE, SKILLS AND ABILITIES:
Lead, motivate, and develop banquet curators.
Maintain constant communication to ensure seamless coordination between kitchen and service.
Provide accurate guest counts and timing updates to culinary leadership.
Supervise post-function clean-up, ensuring rooms and storage areas are left immaculate.
Review and finalize banquet checks for accuracy and secure host signatures.
Prepare daily summaries and submit completed banquet checks to Night Audit.
PHYSICAL DEMANDS:
Able to push, stand, stoop, bend, and lift items weighing up to 50 pounds repetitively.
This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.
At The Loom Hotel, Autograph Collection, we weave history, creativity, and hospitality together in Providence, Rhode Island. Inspired by the city's rich textile heritage, our boutique hotel offers thoughtful design, elegant accommodations, and a vibrant social scene. Curatorsat The Loom enjoy working in a dynamic, guest-centric atmosphere, where local culture and luxury hospitality come together seamlessly.
BANQUET CAPTAIN
DEPARTMENT: Banquets
REPORTS TO: Banquet Manager / Supervisor / Director
STATUS: Non-Exempt
POSITION SUMMARY:
The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing, and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event. Greet and welcomes guests/clients in charge and anticipate all requests.
PRIMARY JOB RESPONSIBILITIES:
Supervises Banquet staff in the completion of the assigned functions and set-up, as well as overseeing the service and breakdown of events in a safe manner.
May be requested to attend weekly BEO meetings and discuss action plans for events. Inform staff of specific needs for buffets and receptions.
Reviews banquet event orders (BEOs). Communicate with the meeting/event planner handling the function to ensure all needs have been met and to check for any last-minute instructions or changes.
Sees that all scheduled functions take place on time and according to plan. All rooms are to be ready 15 minutes before time on the BEO.
Conducts pre-function meetings to ensure personal hygiene and appearance standards of staff are met.
Checks-in servers, assigns stations, and pre-posts function for side work duties.
Inspects proper setting of buffet tables, food service tables, table place settings, including table linen, china, glass, silverware, and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive. Confirms that table complements (salt and pepper, sugar, breadbaskets, etc.) have been properly filled.
Continuously monitors work station, refilling beverages, removing service items and condiments.
Responsible for all servers on the floor and supervises services received by the guests throughout each assigned function.
Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.
Prepare daily summary and turns it in to Night Audit with all completed banquet checks.
Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated advised as to last minute timing.
Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
Supervises clearing and post function clean-up. Checks servers out, making sure that function rooms and storage areas are clean, and equipment is cleaned and stored properly.
Additional tasks and responsibilities may be assigned at the discretion of the manager.
Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
end and total the check double-check for accuracy and have host sin it
KNOWLEDGE, SKILLS AND ABILITIES:
Lead, motivate, and develop banquet curators.
Maintain constant communication to ensure seamless coordination between kitchen and service.
Provide accurate guest counts and timing updates to culinary leadership.
Supervise post-function clean-up, ensuring rooms and storage areas are left immaculate.
Review and finalize banquet checks for accuracy and secure host signatures.
Prepare daily summaries and submit completed banquet checks to Night Audit.
PHYSICAL DEMANDS:
Able to push, stand, stoop, bend, and lift items weighing up to 50 pounds repetitively.
This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.