Banquet Captain

A banquet captain at an Embassy-like establishment is responsible for supervising staff, leading event execution from setup to tear-down, and ensuring client and guest satisfaction during events. Key duties include coordinating with the client and other departments, managing banquet staff, overseeing food and beverage service, and handling guest inquiries and issues. This role requires strong leadership, excellent communication, attention to detail, and the ability to perform under pressure.

Responsibilities

• Event leadership: Lead and manage banquet events from start to finish, including coordinating with clients, staff, and vendors.
• Staff supervision: Supervise and direct banquet staff during events, including delegating tasks and providing training.
• Operational oversight: Oversee the setup and tear-down of banquet areas, ensuring all equipment is arranged correctly.
• Service quality: Ensure food and beverage service meets quality standards and manage guest requests and complaints promptly.
• Compliance: Maintain compliance with health, safety, and security regulations.
• Logistics: Collaborate with the kitchen staff to coordinate food and beverage logistics and manage inventory and equipment.

Qualifications

• Experience: Proven experience in a supervisory role within the hospitality industry, preferably with banquet experience.
• Skills: Strong leadership, team management, and communication skills.
• Attributes: Excellent customer service abilities, attention to detail, and the ability to multitask in a fast-paced environment.
• Education: High school diploma or equivalent is typically required; a hospitality degree is a plus.
• Other: Ability to remain calm under pressure and handle unexpected situations.