Banquet Captain

The hourly rate for this opportunity is $16.50 an hour.

Position Summary:
The Banquet Captain is responsible for supervising and directing banquet staff during events to ensure flawless execution of food and beverage service. This role acts as the on-the-floor leader, ensuring that setups, service, and breakdowns are completed according to Banquet Event Orders (BEOs) and established standards. The Banquet Captain ensures guest satisfaction by maintaining high levels of service, efficiency, and professionalism throughout each function.

Key Responsibilities:

• Supervise banquet servers, bartenders, and housemen during events, providing direction and support to ensure smooth service.
• Review Banquet Event Orders (BEOs) and confirm all event details including timing, menus, room setups, and special requests.
• Conduct pre-event briefings with staff to communicate assignments, service standards, and event flow.
• Oversee the setup of banquet rooms to ensure accuracy, cleanliness, and presentation meet hotel/venue standards.
• Actively monitor service during events, assisting staff as needed and addressing issues promptly.
• Coordinate with the kitchen and bar teams to ensure food and beverage are delivered on time and at the correct standards.
• Interact with guests during events to ensure satisfaction, resolving any concerns quickly and professionally.
• Manage event timelines, ensuring service runs smoothly from start to finish.
• Direct the breakdown and resetting of banquet spaces post-event, ensuring proper storage and care of equipment.
• Maintain inventory of banquet supplies and report needs or shortages to management.
• Assist with training and mentoring banquet staff on service techniques, guest interaction, and company standards.
• Ensure compliance with health, safety, and sanitation regulations at all times.

Qualifications & Skills:

• Previous banquet, catering, or hospitality supervisory experience required.
• Strong leadership and communication skills with the ability to motivate and guide a team.
• Excellent organizational skills and attention to detail.
• Ability to remain calm and professional in a fast-paced, high-pressure environment.
• Strong knowledge of food and beverage service standards.
• Flexibility to work evenings, weekends, and holidays as dictated by event schedules.