Banquet Captain

Responsibilities Supervise banquet staff and coordinate all food and beverage services within the banquet department. Train the banquet team and enforce hotel standards on banquet hall setup, upkeep, service, break‑away, event courses, cleaning, staff grooming and hygiene. Manage all guest requests, complaints and queries, ensuring timely communication to the appropriate departments. Prepare and maintain banquet logbooks, function sheets, and BEOs, and keep them up to date. Inspect banquet rooms, service and kitchen areas for cleanliness and preparedness before each event. Oversee all aspects of banquet function activities, ensuring that food counters are properly set and ready for execution at the appointed time. Respond quickly and accurately to guest requests and ensure all requests are fulfilled to satisfaction. Obtain and maintain any required government licenses or certifications, such as liquor licenses. Plan the event course and orchestrate its completion in a timely, courteous manner. Monitor banquet personnel during their duties and assist in pre‑shift and pre‑function meetings. Actively participate in the set‑up of banquet rooms and service of food and beverage to guests. Communicate frequently with fellow supervisors, banquet managers and function hosts to ensure needs are met. Ensure all guest checks are billed and signed by the host in accordance with planned arrangements. Accurately reconcile and post daily sales, providing reports to the Front Office. Maintain awareness of hotel security, safety, emergency and energy procedures. Ensure all banquet staff meet grooming standards. Monitor profitability of functions, controlling quality, portion size and minimizing waste and accidental loss of supplies. Assist the Banquet Manager in establishing maintenance, repair and cleaning schedules for all banquet equipment and facilities. Guide, direct and motivate banquet staff, setting performance standards and monitoring performance. Perform other duties as assigned, and embody the company’s vision, mission and brand values. Qualifications and Skills Prior serving experience and exceptional knowledge of banquet and food‑service techniques and standards. Three or more years’ experience as Banquet Captain in a high‑volume, upscale hotel. Strong organizational skills and proficiency at multitasking. Reliability and willingness to learn and adapt to new situations. Excellent communication and customer‑service skills. Physical ability to lift at least 50 lbs. and stand for long periods. Proficient verbal and written English communication. Food handling certification (obtained during employment). Ability to work varying schedules, including holidays. Equal Opportunity Statement Starwood Hotels is an equal‑opportunity employer. We are committed to non‑discrimination on any protected basis covered under applicable law. If you require special accommodations, please visit People Operations. Additional Information This job description is not an exhaustive list of duties and responsibilities and may change over time. #J-18808-Ljbffr