Banquet Captain

Summary:

The Banquet Captain (Food & Beverage Key - Banquets) is responsible for supporting all operations of the Comp Breakfast and Food & Beverage departments.  This position will assure attentive, friendly, courteous and efficient service is delivered to external and internal customers and manage customer experience, quality and compliance with corporate/brand policies and procedures while meeting/exceeding departmental goals.

Key Responsibilities:

• Perform Manager on Duty responsibilities when required.  Understand and be able to perform tasks of supervised employees and step in to assist or perform these duties when needed to ensure proper service delivery to customers.
• Supervise and coordinate banquet staff during events to ensure seamless service and guest satisfaction.
• Lead pre-event meetings with banquet servers, bartenders, and support staff to review event details, timelines, and service standards.
• Act as the main point of contact between the banquet team, culinary team, and event planners to ensure execution aligns with client expectations.
• Monitor setup, service, and breakdown of banquet functions according to hotel standards and event orders (BEOs).
• Provide hands-on support during events, including serving VIPs, resolving guest concerns, and ensuring smooth service flow.
• Train, coach, and mentor banquet staff on proper service techniques, safety standards, and guest interaction.
• Maintain cleanliness, organization and stocking of storage areas. Inventory supplies on a monthly basis to ensure par levels.
• Resolve customer complaints, anticipate potential problems by reviewing and monitoring customer feedback from all sources, operational issues, business flow and associate performance to ensure high levels of customer satisfaction and quality.  Provide information to other departments to improve / maintain quality of service.
• Ensure compliance with procedures and guidelines for an optimal level of quality service and hospitality are provided to customers.
• Comply at all times with standards and regulations to encourage safe and efficient operations.  Practice safe work habits at all times to avoid possible injury to self or other team members.  Be familiar with the hotel's emergency procedures.  Train staff accordingly.
• Have thorough knowledge of menus and know how to prepare each item.
• Ensure that the quality and presentation of all food and beverage is according to standard.
• Attend monthly all-employee meetings and any other meetings or functions required by management.
• Perform any other duties as required or assigned by management.