Banquet Captain

Reports to: Banquet Manager

Classification: Full-Time , Hourly, Non-Exempt

Position Overview

The Banquet Captain is responsible for leading the successful execution of banquet events and ensuring an exceptional guest experience from setup through completion. This position serves as the primary on-floor leader for assigned events, directing banquet staff, coordinating with Culinary and other departments, and ensuring all event details are executed accurately and according to established service standards.

The ideal candidate is a confident, hands-on leader with strong attention to detail, excellent communication skills, and a passion for creating memorable guest experiences. The Banquet Captain leads by example and ensures the banquet team delivers professional, polished, and attentive service throughout every event.

KEY RESPONSIBILITIES:

Event Execution & Guest Service

• Review Banquet Event Orders (BEOs), event diagrams, menus, timelines, and special requests prior to each assigned event.
• Lead pre-shift meetings to communicate event details, service expectations, assignments, timing, and special guest requirements.
• Inspect event spaces prior to guest arrival to ensure tables, chairs, linens, place settings, buffets, beverage stations, décor, and other event elements are properly set.
• Ensure events are executed according to the BEO, established service standards, and event timeline.
• Serve as a primary point of contact during assigned events and respond promptly and professionally to guest or client requests.
• Anticipate guest needs and proactively resolve service concerns whenever possible.
• Coordinate the timing of food and beverage service with Culinary, Stewarding, Events/Catering, and other operational departments.
• Monitor events continuously and make adjustments to staffing, service flow, and assignments as necessary.
• Ensure dietary restrictions, allergies, VIPs, and other special requests are communicated to appropriate team members and handled according to established procedures.
• Oversee event breakdown and ensure spaces are properly cleared, cleaned, reset, and prepared for the next function.

Team Leadership

• Provide on-floor leadership and direction to Banquet Servers, Bartenders, Housepersons, and other banquet associates assigned to the event.
• Assign stations, sections, side work, setup, breakdown, and other responsibilities.
• Lead by example by demonstrating professional appearance, positive communication, teamwork, urgency, and exceptional service.
• Coach associates in real time regarding service standards, event procedures, and guest interactions.
• Monitor associate performance throughout events and communicate significant performance or operational concerns to Banquet leadership.
• Ensure associates take required meal and rest periods in accordance with company policy and applicable California requirements.
• Promote a respectful, professional, inclusive, and collaborative work environment.
• Assist with training and onboarding new banquet associates.

Food & Beverage Operations

• Coordinate with Culinary leadership regarding food preparation, timing, course progression, buffet replenishment, and special dietary needs.
• Ensure proper food and beverage presentation and service standards are maintained.
• Monitor buffets, food stations, beverage stations, bars, and dining areas throughout events.
• Ensure alcoholic beverages are served responsibly and in accordance with company policy and applicable California laws and regulations.
• Confirm appropriate procedures are followed for alcohol service, including checking identification when required.
• Assist with maintaining appropriate inventory and control of banquet supplies, equipment, china, glassware, silverware, linens, and beverages.
• Ensure food safety, sanitation, and cleanliness standards are followed throughout banquet operations.

Event Setup & Breakdown

• Verify room setups against BEOs and event diagrams.
• Assist with setup and breakdown as operational needs require.
• Ensure event spaces are maintained in a clean, organized, and guest-ready condition.
• Coordinate changes to room setups when requested or operationally necessary.
• Identify and report damaged equipment, furniture, fixtures, or other safety concerns.
• Ensure banquet equipment and supplies are properly stored following events.

Communication & Administration

• Maintain clear communication with Banquet leadership, Culinary, Stewarding, Events/Catering, Front Office, Security, Engineering, and other departments as appropriate.
• Communicate event changes, guest requests, service issues, and operational concerns promptly.
• Review and understand event documentation, including BEOs, diagrams, menus, and timelines.
• Complete required event documentation, reports, checklists, or closing procedures.
• Escalate significant guest concerns, employee issues, safety concerns, or deviations from the BEO to the appropriate manager.

Qualifications

• Previous banquet, catering, restaurant, or food and beverage experience required.
• Previous experience in a lead, captain, supervisor, or similar leadership capacity strongly preferred.
• Luxury hotel, resort, fine dining, or high-volume event experience preferred.
• Strong knowledge of banquet service standards and event execution.
• Ability to read and interpret BEOs, floor plans, event diagrams, menus, and timelines.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to remain composed and professional in a fast-paced environment and adjust quickly to changing event needs.
• Strong attention to detail and commitment to exceptional guest service.
• Ability to effectively direct and motivate a diverse team.
• Must be able to work independently while maintaining strong communication with management.
• California Responsible Beverage Service (RBS) certification required when applicable to job duties.
• Food Handler certification required when applicable.
• Must be available to work a flexible schedule, including early mornings, evenings, weekends, holidays, and extended hours based on event needs.

Physical Requirements

• The physical requirements described below are representative of those required to successfully perform the essential functions of the position:
• Ability to stand and walk for extended periods throughout the shift.
• Ability to regularly lift, carry, push, or pull banquet equipment, trays, tables, chairs, and supplies.
• Ability to lift and carry up to 50 pounds, with assistance when appropriate.
• Ability to bend, reach, stoop, kneel, and perform repetitive movements associated with banquet setup and service.
• Ability to safely carry trays, plates, glassware, and other food and beverage service items.
• Ability to work both indoors and outdoors and in varying environmental conditions depending on event location.

TOTAL COMPENSATION

• Base Salary
• Medical, Dental & Vision Insurance 
• Health and Dependent Care FSA Options
• Life Insurance, Short-Term Disability and Long-Term Disability 
• Critical Illness, Cancer, Hospital Indemnity and Accident Supplemental Insurance
• 401k with Employer Match
• Paid Time Off (PTO) & Sick Leave

*Eligibility for certain benefits requires a full-time employment status.