Banquet Captain

Job Title:

Banquet Captain

Reports to:  

VP of Food & Beverage

Department/Group:

Food & Beverage

Effective Date:

October 1, 2025

Location:

On Site and Remote Locations

Travel Required:

Yes, Some

Position Type:

Exempt

On Call:

No

Job Purpose:

The Banquet Captain is responsible for leading and coordinating the service of all banquet functions to ensure outstanding guest experiences in alignment with The Gasparilla Inn’s service standards. This position acts as the on-site leader during events, ensuring that all aspects of setup, service, and breakdown are completed accurately, efficiently, and with the highest level of professionalism.

• Job Duties:

• Exhibit’s the Gasparilla Inn’s Core Values.
• Review all Banquet Event Orders (BEOs) prior to each function to ensure a complete understanding of event requirements.
• Lead pre-shift meetings with banquet staff to communicate event details, timelines, and service standards.
• Supervise the setup of banquet rooms, ensuring proper layout, décor, table settings, and equipment placement per event specifications.
• Oversee service execution during events, ensuring staff adhere to proper service procedures and The Gasparilla Inn’s guest service expectations.
• Communicate effectively with the Culinary, Catering & outside vendor teams to ensure smooth coordination before, during, and after events.
• Anticipate guest needs, resolve issues promptly, and maintain a visible presence throughout events.
• Conduct post-event breakdown and ensure proper storage, cleaning, and organization of equipment and supplies.
• Train, coach, and support banquet servers and bartenders to maintain consistent performance and service quality.
• Monitor staff appearance, time management, and professionalism during shifts.
• Maintain compliance with all health, safety, and sanitation regulations.
• Assist with inventory, linen & rental item tracking, and equipment maintenance reporting.
• All other duties as assigned.

Working Conditions and Assignments:

This position is both an administrative and hands on position and will require equipment to be moved weighing up to approximately 50 pounds. This position may be exposed to hazards such as adverse weather conditions, loud noise, frequent and extra working hours due to demands of events, and other related factors such as upset guests if something does not goes as originally planned. You must be comfortable with water safety and be able to respond to water safety events, which could potentially become high stress situations. This position is also required to work events during weekend hours, and nights as determined by event needs. Fast-paced, team-oriented environment with frequent guest interaction. This position requires flexible scheduling based on event calendar and business levels & may require extended hours during peak event seasons.

Acknowledgement:

By signing below, I have reviewed and received a copy of this job description. I understand all the items on this job description and I acknowledge that I am responsible for fulfilling the requirements, qualifications and duties of this position.

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Qualifications and Requirements:

• Leadership: Motivates and directs staff effectively to achieve event goals.
• Guest Focus: Demonstrates genuine hospitality and proactive service.
• Communication: Maintains clear, timely, and respectful communication with all departments.
• Attention to Detail: Ensures all event elements meet The Gasparilla Inn’s standards of excellence.
• Teamwork: Fosters collaboration among colleagues to ensure seamless event execution
• Minimum of 2–3 years of banquet, catering, or fine dining service experience with at least 1 year in a supervisory or lead role.
• Strong leadership, communication, and interpersonal skills.
• Excellent attention to detail and organizational abilities.
• Ability to manage events and priorities under pressure.
• Professional demeanor and commitment to delivering exceptional guest service.
• Working knowledge of proper service techniques, wine and beverage service, and event sequence of service.
• Ability to work flexible hours including nights, weekends, and holidays.

Preferred:

• Bachelor’s Degree in Hospitality Business Administration or similar field.
• Experience working in front-of-house or back-of-house restaurant operations.