What are the responsibilities and job description for the Banquet Captain position at FORT HALL CASINO?
JOB DESCRIPTION
POSITION TITLE | Banquet Captain | DEPARTMENT | Banquets |
REPORTS TO | Banquet Manager | LICENSING LEVEL |
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SALARY GRADE | NE06 | FLSA STATUS | Non-Exempt |
POSITION SUMMARY
Oversees and coordinates the banquet activities of the Food & Beverage department. Supervises staff and operations to ensure a positive customer service experience. Ensures the successful completion of department functions in accordance with the strategic goals, objectives, and mission of the Shoshone-Bannock Casino Hotel, with established policies and procedures, and with all applicable tribal, state, and federal gaming regulations.
This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.
ESSENTIAL DUTIES & RESPONSIBILITIES
- Works with management to implement a strategic plan to deliver services; communicates goals, objectives, policies, and procedures in accordance with the strategic plan.
- Increases staff effectiveness by orienting, training, coaching, counseling, and disciplining employees; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing a climate for offering information and opinions; integrating functional objectives; and providing and participating in educational opportunities.
- Hosts regular staff meetings to ensure communication among personnel regarding banquet-related activities.
- Helps to ensure departmental staffing is maintained within budgetary requirements.
- Conducts evaluations of banquet services and works with staff to take appropriate steps to improve performance and/or customer service levels.
- Ensures the efficiency of banquet operations and maximum level of service is achieved through a culture of teamwork and consistency.
- Contributes to the organization's effectiveness by offering information and opinion as a member of the management team.
- Complies with all property and department policies and procedures.
- Oversees all banquet operations, including event scheduling, room set-up, and food and beverage preparation and service.
- Resolves guest complaints.
- Maintains a professional, organizational, and community reputation.
- Contributes to a team effort and accomplishes related results as required.
- Performs other duties as assigned.
KNOWLEDGE, SKILLS, AND ABILITIES
Knowledge of:
- Department organization, functions, objectives, policies and procedures.
- Principles and practices within the food and beverage/hospitality industries, including applicable health and sanitation standards.
- Budget preparation and administration.
Skill in:
- Operating various word-processing, spreadsheets, and database software programs in a Windows environment.
- Preparing, reviewing, and analyzing operational and financial reports.
- Supervising, training, and evaluating assigned staff.
- Making effective decisions in emergency situations.
Ability to:
- Communicate efficiently and effectively both verbally and in writing, individually and in group settings.
- Maintain confidentiality.
- Establish and maintain good working relationships with individuals of varying social and cultural backgrounds.
- Work independently and meet strict timelines.
- Analyze situations and adopt appropriate courses of action.
- Establish and maintain professional relationships with the public and co-workers.
- Make solid decisions and exercise independent judgment.
MINIMUM QUALIFICATIONS
- High School Diploma or GED.
- Three (3) years of food and beverage operations experience.
- One (1) year of supervisory experience in a food service or hospitality environment.
- A combination of relevant education and related work experience may be considered.
- Valid driver’s license is required when driving vehicles for work-related purposes.
- Must be able to successfully pass a background screening / investigation according to the established requirements below.Tribal and Native American preference shall apply to all positions.
CERTIFICATIONS, LICENSES, AND/OR REGISTRATIONS
- Must obtain and maintain Food Handler’s and TIPS alcohol training certifications.
- Must be able to submit supporting documentation of education and training to support qualifications.
- Must obtain and maintain a driver's license and qualify for insurance coverage on company vehicles.
Background Investigation Requirements
- Pre-employment drug screen.
- Personal reference check and employment verification.
- Federal, state, and/or tribal criminal history and sanction checks including fingerprint verification.
PHYSICAL DEMANDS
While performing the duties of this job, the employee regularly is required to stand; walk; sit; use hands to manipulate, touch, or grasp; reach with hands or arms; and talk or hear. The employee occasionally is required to stoop, kneel, crouch, or crawl; use a computer and cellphone/telephone; lift up to 100 pounds; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee occasionally is exposed to dust, fumes, airborne particles, allergens, and/or second-hand smoke; and hostile, offensive, and / or violent individuals.
WORK ENVIRONMENT
Work is generally performed in an office and casino banquet hall setting with a moderate and occasionally high noise level. Evening and/or weekend work may be required. Tight time constraints and multiple demands are common. Travel is required for training, meetings, conferences, presentations, and other events.
EMPLOYEE ACKNOWLEDGEMENT
The signatures below confirm that the employee and supervisor have discussed the contents of this job description.
Employee Signature |
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Supervisor Signature |
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Updated 3/4/2026
Salary : $18 - $25