Banquet Supervisor/Captain

Department: Food & Beverage
Reports To: Food & Beverage Director / Events Director
Status: Full-Time

Key Responsibilities:

• Team Leadership: Supervise, mentor, and lead our team of banquet servers conduct pre-shift meetings to communicate menu details, service standards, and floor assignments.
• Operational Excellence: Oversee the complete execution of events from set-up to breakdown, ensuring room diagrams, linen selections, and table settings strictly adhere to the Banquet Event Order (BEO).
• Member Relations: Act as the primary point of contact for the host during events, proactively anticipating needs and resolving any concerns with the grace and professional "sense of urgency" expected in a private club environment.
• Service Standards: Enforce high-level service etiquette (e.g., synchronized service, wine pouring standards, and silent clearing) while maintaining a polished, professional appearance for all staff.
• Administrative Oversight: Ensuring side-work is completed efficiently to minimize unnecessary overtime, banquet areas and storage spaces are kept orderly and clean.
• Inventory Control: Manage the care and organization of club assets, including fine plateware, silver, glassware, and audiovisual equipment, reporting any maintenance or replacement needs immediately.
• Floor Support: Ability to assist and serve when staffing is low to help execute service for events. During slower seasons aid as floor support for F&B Department restaurants.

What We’re Looking For:

• 3 years of experience in high-end banquet service or fine dining leadership.
• A "lead by example" attitude—you aren't afraid to jump in and clear plates or run drinks when the team is busy.
• Exceptional communication skills and the ability to stay calm under the pressure of a 150 event.

Pay: From $23.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person

Salary : $23