Banquet Captain - Back of House (BOH) | Non-Exempt | Full-time

Job Description

Job Description:\n\nReports To: Banquet Manager / Director of Banquets Classification: Hourly / Non-Exempt\nPOSITION SUMMARY\nThe Banquet Captain – Back of House is responsible for leading and coordinating the behind-the-scenes preparation and execution of banquet and event operations at Carneros Resort and Spa.\nThis role is much more than managing the physical breakdown of an event. The BOH Captain is responsible for planning ahead, staging intelligently, coordinating pre-sets, directing breakdowns, maintaining organization, protecting resort assets, and ensuring the banquet operation remains in Ready State.\nThe BOH Captain serves as an operational link between Banquet Management, FOH Captains, Housemen, Servers, Bartenders, Culinary, Stewarding, Events, and other supporting departments.\nA successful BOH Captain understands not only what is happening now, but also what is happening next and what can be accomplished today to make the next event more successful.\nESSENTIAL RESPONSIBILITIES\n1. PRE-PLANNING & ADVANCE EVENT PREPARATION\nGreat banquet execution begins well before the first guest arrives.\nThe BOH Captain is responsible for reviewing upcoming business and working with Banquet Management to develop an organized operational plan for staging, pre-sets, event execution, breakdown, resets, and upcoming events.\nResponsibilities include:\nReview the upcoming event schedule, BEOs, Runs of Show, floor plans, event timelines, and operational notes.\nMaintain awareness of both current and upcoming events rather than focusing solely on the immediate shift.\nLook ahead at upcoming business to identify high-volume periods, simultaneous events, quick turns, venue flips, weddings, outdoor events, early-morning programs, and other operational pressure points.\nIdentify equipment, linen, glassware, china, silverware, furniture, bars, service pieces, and supplies required for upcoming events.\nIdentify potential shortages before event day and communicate them to Banquet Management.\nConsider what equipment is currently being used for one event that may be required for another.\nParticipate in developing the sequence of work for major event periods, determining what should be staged first, what can be pre-set, what needs to remain available, and what must transition from one event to another.\nConsider weather, outdoor venues, guest-facing areas, transportation time, storage limitations, and other property-specific logistics when planning.\nThe expectation is to anticipate needs rather than react to them.\n2. EVENT STAGING\nStaging should always be intentional.\nFor upcoming events, the BOH Captain will help determine:\nWhat needs to be staged? Where should it be staged? When should it be staged? Who is responsible for staging it? When will it be needed? How will it move to the event space? Where will it go after the event?\nThe BOH Captain will:\nDevelop staging plans in coordination with Banquet Management.\nEnsure staged equipment and supplies are complete and counted when appropriate.\nEnsure equipment is clean, polished, and event-ready before being staged.\nOrganize staging by event, venue, or function.\nClearly identify equipment when multiple events are being prepared simultaneously.\nPrevent staged equipment from being mixed with equipment assigned to other events.\nPosition staging without compromising guest-facing areas, BOH workflow, safety, or emergency access.\nProtect staged equipment from weather, damage, unnecessary movement, or accidental use by another event.\nMaintain clean and organized staging areas throughout the shift.\nConfirm staged equipment against the BEO, floor plan, Run of Show, or event checklist when applicable.\nEquipment should never simply be moved somewhere because there is temporary space available. Everything should have a purpose and a home.\n3. PRE-SET PLANNING & EXECUTION\nThe BOH Captain will work with Banquet Management to identify opportunities to pre-set strategically, particularly when available labor can be used to prepare for upcoming business.\nResponsibilities include:\nReview upcoming events to determine what venues or event components can be safely pre-set in advance.\nCoordinate approved pre-sets for tables, chairs, linen, glassware, china, silverware, bars, service stations, equipment, and other event requirements.\nEnsure pre-sets follow approved BEOs and floor plans.\nConsider whether a pre-set could interfere with another event, property operation, guest experience, venue access, or weather conditions.\nProtect completed pre-sets so work does not need to be unnecessarily repeated.\nInspect completed pre-sets for accuracy, cleanliness, organization, and completeness.\nIdentify what portions of upcoming events can be prepared using available labor during slower periods.\nCommunicate completed and outstanding pre-set needs to Banquet Management and during shift transitions.\nA pre-set is not complete because equipment has been placed in the room. It is complete when it is correct, clean, organized, protected, and ready for the next step.\n4. EVENT READINESS\nPrior to an event, the BOH Captain will:\nConfirm required equipment and supplies are available.\nVerify glassware, china, silverware, linen, service equipment, bars, beverage supplies, and miscellaneous event materials as appropriate.\nConfirm service and BOH staging areas are organized and ready.\nIdentify missing equipment or supplies early and immediately communicate needs to Banquet Management.\nParticipate in pre-shift meetings.\nEnsure assigned BOH employees understand their responsibilities, timing, priorities, and event requirements.\nConfirm the plan for equipment movement, replenishment, breakdown, and reset before service begins.\nUnderstand the Run of Show and critical timing points that impact BOH operations.\n5. BOH EVENT EXECUTION\nDuring the event, the BOH Captain serves as the primary BOH operational leader.\nResponsibilities include:\nMaintain awareness of the event timeline and anticipate upcoming service needs.\nCoordinate the movement of equipment, food service materials, beverage supplies, glassware, china, silverware, and other operational items.\nMaintain communication with the FOH Captain and Banquet Manager.\nEnsure service stations and BOH staging areas remain stocked.\nMonitor the flow of dirty and clean equipment to prevent bottlenecks.\nWork closely with Culinary and Stewarding to support timely service.\nAnticipate needs rather than waiting for the FOH team to run out of supplies.\nRespond quickly and professionally to event changes.\nMaintain BOH cleanliness and organization throughout the event.\nEnsure equipment and supplies remain protected and properly handled during service.\n6. BREAKDOWN PLANNING\nBreakdown should be planned before the event begins.\nBefore major events, the BOH Captain should understand:\nWhat equipment will be coming out of the event.\nWhat equipment is immediately needed for another event.\nWhat should return to storage.\nWhat needs to be cleaned or polished.\nWhat belongs to rentals or outside vendors.\nWhat can transition directly into an upcoming pre-set.\nWhere dirty equipment will flow.\nWhere clean equipment will return.\nWhich employees will be assigned to breakdown.\nWhich employees will be assigned to resets or upcoming pre-sets.\nWhat the priorities are once the guest-facing portion of the event concludes.\nThe goal is to eliminate the traditional banquet breakdown scramble where equipment is quickly moved somewhere without consideration for what happens next.\n7. BREAKDOWN, RESET & NEXT-EVENT PREPARATION\nThe event is not complete when the guest leaves.\nFollowing an event, the BOH Captain will:\nDirect the organized breakdown of the event.\nSeparate linen, glassware, china, silverware, furniture, equipment, beverage supplies, and miscellaneous materials.\nEnsure rental items are properly separated and staged.\nEnsure reusable supplies are returned to designated storage locations.\nDirect equipment needed for another event to the appropriate staging or pre-set location.\nPrevent equipment from being randomly stored simply to complete a breakdown quickly.\nEnsure equipment is cleaned and polished before being considered Ready State whenever operationally possible.\nReview the upcoming event schedule before releasing staff.\nUse available labor to prepare for upcoming events when appropriate.\nComplete a final BOH walkthrough before concluding the shift.\nBreakdown is not simply about taking an event apart. It is the beginning of preparing for what comes next.\n8. READY STATE STANDARDS\nThe BOH Captain is a primary steward of the Carneros Banquet Ready State philosophy.\nReady State means banquet equipment and supplies are not simply stored. They are:\nClean. Polished. Organized. Counted when appropriate. Properly located. Protected. Ready for immediate use.\nThe BOH Captain will:\nMaintain banquet BOH areas in clean, organized, operational condition.\nEnsure glassware, silverware, china, equipment, and service pieces are returned clean and ready for their next use.\nPrevent dirty equipment, empty boxes, trash, linen, food debris, or miscellaneous supplies from accumulating.\nMaintain designated locations for equipment and supplies.\nEnsure equipment is returned to its proper home following events.\nImmediately report broken, damaged, missing, or unsafe equipment.\nHelp maintain accurate equipment inventories.\nReinforce the expectation that every employee leaves an area better than they found it.\n9. PRODUCTIVE USE OF LABOR\nThe BOH Captain should continually ask:\n“What can we accomplish now that makes the next event easier?”\nWhen immediate event responsibilities are complete and labor is available, the Captain should work with Banquet Management to redirect the team toward productive preparation, including:\nUpcoming event pre-sets.\nEquipment staging.\nPolishing glassware and silverware.\nOrganizing storage areas.\nRestocking supplies.\nPreparing bars and service equipment.\nResetting equipment to Ready State.\nPreparing upcoming event supplies.\nCompleting approved venue pre-sets.\nPreparing for the next day’s business.\nThe objective is to move the banquet operation from reactive to proactive while making the most productive use of scheduled labor.\n10. TEAM LEADERSHIP\nThe BOH Captain will:\nDirect Housemen and other assigned banquet employees according to the operational plan.\nClearly communicate assignments, priorities, and expectations.\nWork side-by-side with the team and lead through visible participation.\nInspect work rather than assuming it has been completed correctly.\nRedirect employees respectfully when standards are not being followed.\nTrain employees on equipment handling, storage, organization, staging, polishing, pre-sets, breakdown, and Ready State standards.\nMonitor productivity and communicate concerns to Banquet Management.\nEnsure employees follow scheduled breaks and communicate potential overtime concerns before overtime occurs.\nReinforce professional behavior, proper uniform standards, respectful communication, and Carneros banquet non-negotiables.\nEscalate attendance, performance, behavioral, or safety concerns to Banquet Management.\nLeadership means providing direction before, during, and after the work, not simply assigning tasks.\n11. EQUIPMENT & ASSET PROTECTION\nEvery banquet item is a Carneros Resort and Spa asset and should be treated accordingly.\nThe BOH Captain will:\nPromote proper handling of tables, chairs, china, glassware, silverware, linen, bars, service equipment, décor, and specialty equipment.\nReduce unnecessary breakage, loss, and damage through proper handling and storage.\nEnsure equipment is never abandoned in hallways, outdoor spaces, event venues, or inappropriate storage locations.\nAssist management with inventories and equipment counts.\nReport shortages, unusual breakage, damage, or missing equipment.\nEnsure specialty equipment and banquet tools are returned to designated storage locations.\nMaintain organization systems established by Banquet Management.\nHelp create accountability for equipment movement between venues and events.\n12. COMMUNICATION & SHIFT-TO-SHIFT CONTINUITY\nStrong communication is essential to this position.\nThe BOH Captain will:\nMaintain clear communication with the Banquet Manager and FOH Captain throughout the shift.\nCommunicate shortages, delays, breakage, staffing challenges, or event changes immediately.\nNever allow an avoidable problem to become an emergency because it was not communicated.\nCoordinate professionally with Culinary, Stewarding, Events, Engineering, Security, and other departments.\nParticipate in pre-shift and post-event discussions.\nProvide management with useful feedback regarding operational challenges and opportunities for improvement.\nBefore completing a shift, the BOH Captain should be able to clearly communicate:\nWhat is complete? What is staged? What is pre-set? What still needs to happen? What equipment or supplies are missing? What needs to be broken down or moved? What is the priority for the next shift?\nThe next Captain or Manager should never have to start from zero.\nBOH CAPTAIN NON-NEGOTIABLES\n1. BE READY BEFORE THE TEAM NEEDS YOU\nUnderstand today’s events and what is coming next.\n2. COMMUNICATE EARLY\nAsking for help early is leadership. Waiting until something becomes an emergency is not.\n3. EVERYTHING HAS A HOME\nEquipment and supplies return to their designated locations.\n4. PROTECT THE ASSET\nEquipment, linen, glassware, china, silverware, furniture, and supplies represent a significant investment and must be treated accordingly.\n5. READY STATE IS THE FINISH LINE\nAn event is not completely broken down until equipment and supplies are organized and prepared for their next use.\n6. LEAD FROM THE FLOOR\nCaptains work beside the team, provide direction, inspect the details, and remain visible.\n7. RESPECT THE PLAN\nRuns of Show, BEOs, floor plans, schedules, checklists, staging plans, and manager assignments exist for a reason.\n8. PLAN THE BREAKDOWN BEFORE THE EVENT\nKnow where equipment is going before it starts coming out of the room.\n9. LOOK FORWARD, NOT JUST AT NOW\nThink one event, one meal period, and one day ahead.\n10. NEVER WASTE AN OPPORTUNITY TO GET AHEAD\nWhen labor and time are available, prepare for what is coming next.\nSUCCESS IN THIS ROLE LOOKS LIKE\nA successful BOH Captain creates an operation where:\nEvents are planned before the day of execution.\nPre-sets are strategic and accurate.\nEquipment is staged intentionally.\nBreakdown plans exist before events begin.\nManagers are not searching for equipment minutes before an event.\nFOH Captains receive what they need before they have to ask.\nBOH areas remain clean and organized.\nEquipment has a home and consistently returns to it.\nBreakage and loss decrease.\nBreakdowns are organized rather than rushed.\nAvailable labor is used to prepare for future business.\nShift transitions include clear communication.\nEmployees understand their assignments and what “done” means.\nProblems are communicated before they become emergenci