Banquet Captain

The Banquet Captain for the Kimpton Overland Hotel Atlanta is responsible for leading and supervising banquet operations during assigned events while ensuring exceptional guest service, consistent service standards, and a safe, positive work environment for all associates. The Banquet Captain serves as a key leader on the floor, coordinating banquet associates and working closely with the Banquet Manager, culinary team, event services, and other hotel departments to ensure each event is executed seamlessly. The ideal candidate is an experienced hospitality professional who demonstrates strong leadership, organization, communication, and problem-solving skills and who takes pride in creating memorable experiences for hotel guests and clients. Essential Duties And Responsibilities Supervise and direct banquet associates during meetings, conferences, weddings, receptions, and other hotel events. Review event orders and ensure room setups, food and beverage service, equipment, and other event details are prepared according to specifications. Conduct pre-event meetings and communicate event expectations, assignments, timing, and service standards to the banquet team. Ensure banquet rooms and event spaces are properly set, maintained, and broken down according to hotel standards. Monitor food and beverage service to ensure quality, accuracy, presentation, and appropriate timing. Maintain a strong presence on the banquet floor and respond promptly to guest and client requests. Resolve guest concerns professionally and elevate issues to management when appropriate. Coordinate effectively with culinary, stewarding, housekeeping, engineering, front office, and event services teams. Monitor associate performance and provide coaching, direction, and recognition as appropriate. Assist with training new banquet associates and reinforce hotel policies, procedures, and service standards. Ensure proper handling and accounting of banquet equipment, supplies, food, and beverage products. Monitor staffing levels and communicate operational needs to banquet management. Ensure compliance with hotel standards, health and safety regulations, sanitation requirements, and responsible alcohol-service practices. Maintain a clean, organized, and safe work environment. Assist with opening and closing duties, including securing equipment and ensuring event spaces are properly restored. Support the Banquet Manager and other Food & Beverage leadership with special projects and operational needs. Perform other duties as assigned. Qualifications High school diploma or equivalent preferred. Previous banquet, catering, restaurant, or hotel food and beverage experience required. Previous supervisory or leadership experience preferred. Strong knowledge of banquet service, event setup, food and beverage operations, and hospitality standards. Excellent communication and interpersonal skills. Ability to remain calm and professional in a fast-paced environment. Strong attention to detail and ability to manage multiple priorities. Ability to work effectively as part of a team and independently. Professional appearance and positive attitude. Must be available to work a flexible schedule, including evenings, weekends, holidays, and extended hours based on business needs. Physical Requirements Ability to stand and walk for extended periods. Ability to lift, carry, push, and pull banquet equipment and supplies as required. Ability to frequently bend, stoop, reach, and move throughout event spaces. Ability to safely perform duties in a fast-paced hospitality environment. What We Offer Opportunity to grow within the hotel's Food & Beverage operation. Leadership experience in a professional hotel environment. A team-focused workplace that values exceptional guest service and associate wellbeing.

EEO/AA/M/F/D/V

M/F/D/V