Banquet Captain

Description Description The Banquet Captain oversees banquet functions by leading staff, ensuring smooth event execution, managing client needs, and supervising food and beverage service and setup/breakdown. Key responsibilities include reviewing Banquet Event Orders (BEOs), coordinating staff and set-ups, ensuring guest satisfaction, processing payments, and maintaining a safe, clean environment to deliver high-quality guest experiences. Responsibilities Event Leadership & Execution Event Leadership & Execution: Supervise banquet staff during events, ensuring efficient and high-quality food and beverage service. Lead the planning, organization, and execution of various events like receptions, luncheons, and galas. Ensure table settings, room setups, and service stations meet BEO and company standards. Client & Guest Interaction Client & Guest Interaction: Act as a liaison, greeting clients and guests and promptly responding to their requests. Communicate BEO changes to the catering office and other affected departments. Ensure guest satisfaction by monitoring meal service and addressing any concerns. Staff & Operations Management Staff & Operations Management: Review and interpret Banquet Event Orders (BEOs) to ensure accuracy and proper event flow. Coordinate with banquet staff on set-ups, service, and break‑down schedules. Verify and adjust staffing levels for upcoming functions. Provide coaching and counseling to staff and administer disciplinary action when necessary. Financial & Administrative Duties Financial & Administrative Duties: Process banquet checks accurately for client payments. Recap daily banquet checks and submit them to Night Audit. Safety & Cleanliness Safety & Cleanliness: Maintain cleanliness and organization in all banquet areas and public spaces. Oversee the safe set-up and break‑down of functions to prevent accidents. Report any unsafe conditions and adhere to all safety procedures. Required Skills & Experience Required Skills & Experience Experience in hotel banquet food and beverage service. Strong leadership and coaching skills. Excellent customer service and communication abilities. Ability to read and understand Banquet Event Orders. Knowledge of food and beverage service standards, etiquette, and basic preparations. Ability to stand and walk for extended periods in a fast‑paced environment. Relevant certifications, such as Food Handler and Alcohol Service, are often required. Behaviors Team Player: Works well as a member of a group (Preferred) Loyal: Shows firm and constant support to a cause (Preferred) Enthusiastic: Shows intense and eager enjoyment and interest (Preferred) Functional Expert: Considered a thought leader on a subject (Preferred) Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Preferred) Dedicated: Devoted to a task or purpose with loyalty or integrity (Preferred) Motivations Self‑Starter: Inspired to perform without outside help Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. Source: Crescent Hotels & Resorts #J-18808-Ljbffr The Crescent Hotels Group