Banquet Captain

Banquet Captain

The Banquet Captain is an hourly, non-exempt leadership position responsible for directing the setup, execution, and breakdown of banquet and catered events. Working under the Banquet Manager, the Captain leads banquet service staff during assigned functions, ensures Banquet Event Order (BEO) specifications and service standards are followed, and serves as a key point of contact during events to deliver an exceptional guest experience consistent with Ocean House Collection standards.

All employees are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands.

Reports directly to the Banquet Manager. Provides operational direction and leadership to banquet servers, housepersons, bartenders, and other event staff during assigned functions; this position does not have independent authority to hire or terminate employees.

Lead assigned banquet functions from pre-shift through setup, service, breakdown, and closing, ensuring all event details are executed according to the BEO and established service standards.

Conduct pre-shift meetings and communicate event details, service sequence, menu and beverage information, guest requests, assignments, timing, and safety expectations to the banquet team.

Assign workstations and service responsibilities and provide hands-on direction, coaching, and support to banquet staff throughout each event.

Inspect function rooms and event areas prior to guest arrival to ensure tables, linens, china, glassware, silverware, equipment, signage, and other details are properly set and presentation-ready.

Coordinate closely with Culinary, Catering/Events, Engineering, and other departments to ensure timely and seamless event execution.

Monitor food and beverage service, timing, presentation, cleanliness, and guest satisfaction; promptly address service issues and escalate concerns to the Banquet Manager as appropriate.

Maintain a visible presence during functions, engage professionally with hosts and guests, and respond to requests with urgency and discretion.

Ensure accurate completion of banquet paperwork, consumption records, and other required reports at the conclusion of assigned functions.

Assist with control and care of banquet supplies, equipment, china, glassware, silverware, linens, and beverage inventory; report shortages, breakage, or maintenance concerns.

Support training and on-the-job development of banquet team members and reinforce service procedures, grooming standards, safety practices, and Company policies.

Ensure banquet areas, service stations, storage spaces, and back-of-house work areas remain clean, organized, secure, and compliant with food safety, sanitation, alcohol service, and other applicable requirements.

Communicate employee performance or conduct concerns to the Banquet Manager and support consistent application of departmental standards and corrective-action procedures as directed.

Maintain knowledge of property services, menus, beverages, event spaces, emergency procedures, and Forbes Travel Guide service expectations.

Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.

Represent the Company with a positive attitude and professional presentation.

Follow sustainability guidelines and practices related to the Company's sustainability programs.

Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role.

Strong working knowledge of banquet and fine-dining service procedures, event setup standards, and food and beverage operations.

Ability to read, interpret, and execute Banquet Event Orders, floor plans, menus, timelines, and function details accurately.

Demonstrated ability to lead and direct a service team in a fast-paced luxury hospitality environment.

Excellent guest-service, communication, organizational, and problem-solving skills.

Ability to anticipate operational needs/priorities, and make sound decisions during live events.

Working knowledge of food safety, sanitation, responsible alcohol service, and workplace safety practices.

Basic computer and point-of-sale/event technology skills

Fluency in English both verbally and in writing.

Ability to perform job functions with attention to detail, speed and accuracy under pressure of potentially tense/stressful situations.

Ability to remain calm and resolve problems using good judgement as interpreted by management.

Follow directions and work cohesively with co-workers as part of a team.

Maintain confidentiality of guest/employee information and pertinent company data.

Must be at least 21 years of age and able to meet the schedule and physical requirements of the position.

Demonstrated ability to provide leadership and direction to a banquet or food and beverage service team.

Ability to obtain and maintain any food safety and responsible alcohol service certifications required by Company policy or applicable law.

Prior hotel, resort, banquet, catering, or equivalent guest-service experience required; luxury hospitality experience preferred. Prior food server experience required; banquet or fine-dining food and beverage experience strongly preferred. Prior lead, captain, trainer, or supervisory experience preferred.

High school diploma or GED preferred; equivalent combination of education and relevant hospitality experience will be considered.