Banquet Captain Hotel saint Louis

About the Role:

The Banquet Captain at Hotel Saint Louis plays a pivotal role in ensuring the seamless execution of banquet events, delivering exceptional service that exceeds guest expectations. This position is responsible for overseeing banquet operations from setup through breakdown, coordinating with various departments to maintain high standards of quality and efficiency. The Banquet Captain leads and motivates banquet staff, ensuring that all team members are well-prepared and attentive to guest needs throughout each event. By managing logistics, timing, and service flow, the Banquet Captain ensures that events run smoothly and guests experience a memorable and flawless occasion. Ultimately, this role contributes significantly to the hotel's reputation for excellence in hospitality and event management.

Minimum Qualifications:

• High school diploma or equivalent.
• Minimum of 2 years experience in banquet or event service within a hotel or hospitality environment.
• Strong leadership skills with prior experience supervising a team.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Preferred Qualifications:

• Associate’s degree or higher in Hospitality Management or related field.
• Certification in food safety or hospitality service (e.g., ServSafe).
• Experience working in a luxury or upscale hotel setting.
• Proficiency with event management software and banquet operations systems.
• Multilingual abilities to assist diverse clientele.

Responsibilities:

• Supervise and coordinate banquet service staff during events to ensure timely and professional service delivery.
• Collaborate with event planners, kitchen staff, and management to confirm event details and special requirements.
• Oversee the setup and breakdown of banquet rooms, ensuring adherence to hotel standards and client specifications.
• Monitor service quality and guest satisfaction, promptly addressing any issues or special requests.
• Train and mentor banquet staff on service techniques, safety protocols, and customer service best practices.
• Manage inventory and supplies related to banquet operations, communicating needs to the appropriate departments.
• Ensure compliance with health, safety, and sanitation regulations during all banquet activities.
• Maintain clear and effective communication with all team members and departments involved in banquet events.

Skills:

The Banquet Captain utilizes leadership and organizational skills daily to coordinate staff and ensure smooth event execution. Strong communication skills are essential for liaising between clients, kitchen, and service teams to meet event requirements accurately. Problem-solving abilities are frequently applied to address unexpected challenges during events, maintaining service quality and guest satisfaction. Knowledge of hospitality standards and food safety practices ensures compliance and promotes a safe environment for guests and staff. Additionally, proficiency with event management tools enhances scheduling, inventory tracking, and overall operational efficiency.