Banquet Captain

Description DoubleTree by Hilton is looking for a Banquet Captain to help lead events from set-up to final breakdown. This role is perfect for someone who enjoys hospitality, teamwork, problem-solving, and making guests feel like they are being taken care of. As Banquet Captain, you will help guide the banquet team during events, support the client experience, and make sure event details are followed with care. This role includes both on-site and off-site events, so a valid driver’s license is required. If you are organized, calm under pressure, and ready to lead by example, we would love to meet you. Job Summary The Banquet Captain helps make sure each event is set up, served, and broken down the right way. You will be a key point of contact during events and help the team stay focused, prepared, and professional. Essential Duties and Responsibilities Act as Manager On Duty when scheduled Maintain standards of food, beverage, and guest service quality Always provide professional and courteous guest service; be the face of the brand Leads the training of the banquet staff, assigning them to training servers in partnership with the F&B Manager Tend to guests’ requests, questions, and complaints in a timely and professional manner Serve as the point of contact for associates during an event Communicate with staff and effectively execute all details of each Banquet Event Orders (BEO’s) Collaborate in conjunction with the kitchen to ensure the vision and plan of the client’s event is met Assist team in setting up banquet and conference space; audio visual equipment; food and beverage, and displays/exhibits in conformance to the needs and desires of the client Facilitate communication with all departments to determine recent/updated food counts, banquet timing, and set-up arrangements Assist in effective control of food, beverage, and labor costs for the Banquet Department Assist in monitoring service and satisfaction trends, evaluating and addressing issues, and making improvements accordingly Ensure all safety and applicable safety regulations are communicated and adhered to Develop and maintain positive relationships with team members, clients, co-workers, and vendors Assist with overall audio/video services Ensure banquet equipment is maintained, operational, and clean at all times Ability to work well with a diverse group of people Additional Duties Complete projects as determined by the Food & Beverage Manager Participate in ongoing education and training Attend team/department meetings Other duties as assigned Requirements Essential Behavior Requirements Customer Service: Displays a professional sense of urgency when communicating and interacting with customers, coworkers, and the public in a way that exceeds the customer’s wants and needs. Identifies opportunities to improve and deliver additional value to customers’ experience by presenting creative solutions and innovative ideas. Communication: Actively listens to customers, coworkers, and the public (viewing the situation from the customer’s perspective) and works together to solve the problem through effective communication. Problem Solving: Ability to recognize and define problems; analyze relevant information; encourage alternative solutions and plans to resolve situations; seek additional assistance when needed. Quality: Work “product or service” is free of errors and exceeds customer expectations Leadership: Shares the company vision and relates the company strategy to the associate’s daily work. Positively communicates goals. Clearly and consistently inspires associates to achieve the highest Banquet Coordinator Job Description (Updated November 2024) Page 2 of 2 standards and results. Displays decisive and firm leadership when necessary. Is professionally disciplined and respectful. Effectively and promptly deals with team performance issues. Adapts positively to changing situations. Handles criticism well, admits mistakes, and makes corrections quickly and willingly. Minimum Qualifications Education or Experience- High school diploma or general education degree (GED); or one to two years related hospitality experience and/or training; and/or equivalent combination of education and experience. Leadership experience is helpful. Language Skills- Must have developed language skills to the point of being able to: read, analyze, and interpret general business documents, financial reports, and government regulations. Ability to write reports, business correspondence, and procedure manuals. Actively participates in discussions. Ability to effectively present information and respond to questions from management, clients, customers, and the general public. Mathematical Skills- Requires mathematical development sufficient to be able to: read and interpret financial information and prepare budgets. Deal with a system of real numbers, probability, and statistical inference. Apply fraction, percentage, ratio, and proportion. Possesses sharp ability for attention to detail (able to quickly identify variances in standards), working efficiently and flexibly. Ability to multitask and be highly organized while working under pressure. Reasoning Ability- Must have developed reasoning skills to be able to: positively identify problems, collect data, establish facts, draw valid conclusions, and provide a viable solution. Solve practical problems and deal with situations professionally and efficiently. Ability to interpret and analyze a variety of instructions or policies in written, oral, diagram, or schedule form. Valid Driver’s License – Must be able to travel to and from function sites. Must have a valid NH driver’s license and a favorable driving record to operate the company vehicle. Physical Requirements Non-slip shoes are required Ability to pass pre-employment drug test, background check, and driver record check Requires walking, sitting, and standing to a significant degree, reaching, handling, climbing, balancing, kneeling, crouching, stooping, talking, hearing, seeing, and smelling Lifting up to 100 lbs. maximum with frequent lifting and/or carrying or transporting of food, objects, or equipment weighing up to 75 lbs. May include lifting or moving: banquet tables, stage, table and/or dance floor carts, chairs, etc. Outside environmental conditions such as wind, rain, cold, snow, extreme heat, etc. Inside environmental conditions are protected from weather conditions. Potential exposure to cleaning solvents and/or fumes. Exterior environmental conditions may or may not be protected from weather, including temperature changes (cold, heat, humid, wet) #J-18808-Ljbffr