Banquet Captain

POSITION SUMMARY

The Banquet Captain is responsible for supervising and coordinating banquet staff during meetings, conferences, weddings, receptions, social events, and other catered functions. The Banquet Captain ensures that all events are executed according to the hotel's standards for service, presentation, timing, cleanliness, and guest satisfaction.

This position serves as a working leader and primary point of contact for banquet staff during assigned events. The Banquet Captain works closely with the Banquet Manager, Food & Beverage leadership, culinary team, Event Sales, and other hotel departments to ensure a seamless guest experience from setup through breakdown.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Event Execution & Guest Service

• Review banquet event orders (BEOs) and function details prior to each event.
• Ensure rooms, tables, chairs, linens, china, glassware, silverware, audiovisual equipment, staging, bars, and other required items are properly set according to specifications.
• Lead banquet staff through pre-event meetings and provide clear assignments and service expectations.
• Monitor the timing and flow of food and beverage service throughout the event.
• Maintain a visible presence during functions and promptly address guest requests, concerns, and special needs.
• Ensure food and beverage service meets hotel standards for quality, presentation, temperature, and timing.
• Coordinate meal service with the culinary team and communicate any changes or special requests.
• Assist with buffet setup, plated meals, receptions, breaks, bars, coffee service, and other banquet functions.
• Anticipate guest needs and proactively resolve service issues before they affect the guest experience.

Staff Supervision

• Direct, coach, and support banquet servers, bartenders, housepersons, and other banquet associates during assigned functions.
• Assign staff to appropriate stations and responsibilities based on the size and requirements of the event.
• Monitor employee performance, appearance, attendance, and adherence to hotel policies.
• Train new banquet associates on service standards, proper setup, guest interaction, safety, and hotel procedures.
• Provide feedback to the Banquet Manager regarding employee performance and training needs.
• Maintain a professional, positive, and team-oriented work environment.

Event Setup & Breakdown

• Ensure banquet spaces are set accurately and efficiently according to the BEO, diagrams, and hotel standards.
• Inspect all event areas prior to guest arrival and make necessary corrections.
• Ensure all equipment, furniture, service items, and supplies are properly handled and stored.
• Supervise the breakdown and cleaning of event spaces following each function.
• Ensure banquet equipment and supplies are returned to their proper storage locations.
• Maintain cleanliness and organization of banquet areas, service stations, bars, and back-of-house areas.

Communication & Coordination

• Communicate effectively with the Banquet Manager, Event Sales, culinary team, Front Office, Engineering, Housekeeping, and other departments as necessary.
• Review changes to event specifications and communicate them to the banquet team.
• Report maintenance issues, safety concerns, guest complaints, equipment problems, and supply shortages promptly.
• Maintain accurate communication regarding event timing, guest counts, special requests, VIPs, and other important details.
• Assist with last-minute changes while maintaining a professional and service-focused approach.

Safety, Compliance & Standards

• Follow all hotel policies, procedures, and service standards.
• Follow proper food handling, sanitation, alcohol service, and workplace safety requirements.
• Ensure banquet staff maintain safe work practices during setup, service, and breakdown.
• Monitor responsible alcohol service and verify compliance with applicable laws and hotel policies.
• Report accidents, injuries, spills, damaged equipment, and other safety concerns immediately.
• Protect hotel property and equipment from damage or misuse.

ADDITIONAL RESPONSIBILITIES

• Assist the Banquet Manager with inventory, supply control, and preparation for upcoming functions.
• Assist with large-scale hotel events and high-volume periods as needed.
• Maintain a professional appearance and consistently represent the hotel in a positive manner.
• Perform other duties as assigned by management.

QUALIFICATIONS

• Previous banquet, restaurant, catering, or hotel food and beverage experience preferred.
• Previous leadership or supervisory experience preferred.
• Strong customer service and communication skills.
• Ability to read and understand banquet event orders and room diagrams.
• Ability to work effectively in a fast-paced, high-volume environment.
• Ability to prioritize multiple tasks and remain organized during events.
• Professional demeanor with the ability to interact effectively with guests, employees, and management.
• Must be able to work flexible hours, including evenings, weekends, holidays, and extended shifts based on business needs.
• Alcohol service certification required where applicable.