Hotel Banquet Captain - The Loom Hotel

The LOOM Hotel, 400 Knight Street, Warwick, Rhode Island, United States of America Job Description Posted Tuesday, July 7, 2026 at 5:00 AM Position Summary The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing, and execution of all banquet functions. Oversees set‑up and clean‑up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event. Greet and welcomes guests/clients in charge and anticipate all requests. Primary Job Responsibilities Supervises Banquet staff in the completion of assigned functions and set‑up, and oversees the service and breakdown of events in a safe manner. Attends weekly BEO meetings, discusses action plans for events, informs staff of specific needs for buffets and receptions. Reviews banquet event orders (BEOs) and communicates with the meeting/event planner to ensure all needs have been met and to check for any last‑minute instructions or changes. Ensures all scheduled functions take place on time and according to plan; all rooms ready 15 minutes before BEO time. Conducts pre‑function meetings to ensure personal hygiene and appearance standards of staff are met. Checks‑in servers, assigns stations, pre‑posts functions for side‑work duties. Inspects proper setting of buffet tables, food service tables, table place settings, including linen, china, glass, silverware, and condiments; confirms table complements are properly filled. Monitors work station, refilling beverages, removing service items and condiments. Responsible for all servers on the floor and supervises services received by guests throughout each assigned function. Serves alcoholic/non‑alcoholic beverages in accordance with federal, state, local, and company regulations. Prepares daily summary and submits it to Night Audit with all completed banquet checks. Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service; provides exact counts after guests have been seated and advises on last‑minute timing. Monitors and maintains cleanliness, sanitation, and organization of assigned work areas. Supervises clearing and post‑function clean‑up, checks servers out, and ensures function rooms and storage areas are clean and equipment stored properly. Additional tasks and responsibilities may be assigned at the discretion of the manager. Tasks and responsibilities may be added or revised based on the volume of business and the present needs. Knowledge, Skills and Abilities Lead, motivate, and develop banquet staff. Maintain constant communication to ensure seamless coordination between kitchen and service. Provide accurate guest counts and timing updates to culinary leadership. Supervise post‑function clean‑up, ensuring rooms and storage areas are left immaculate. Review and finalize banquet checks for accuracy and secure host signatures. Prepare daily summaries and submit completed banquet checks to Night Audit. Physical Demands Able to push, stand, stoop, bend, and lift items weighing up to 50 pounds repetitively. #J-18808-Ljbffr Coury Hospitality