Banquet Captain

The Banquets Captain oversees the execution of banquet events, ensuring all functions are delivered according to company standards and client expectations. This role supervises banquet staff during events, coordinates with the kitchen and event management teams, and ensures flawless service, guest satisfaction, and operational efficiency.

Key Responsibilities:

Event Operations

• Lead the setup, execution, and breakdown of all banquet events, ensuring rooms are arranged exactly as specified on the BEO (Banquet Event Order).
• Conduct pre‑event briefings with staff to review timelines, menus, service standards, and guest needs.
• Maintain high-quality service standards throughout the event, adjusting staffing or workflow as needed.
• Monitor food and beverage flow, ensuring timely service and proper presentation.

Guest Experience

• Serve as the primary point of contact for on‑site clients during events.
• Anticipate and respond to guest needs promptly and professionally.
• Resolve any service issues immediately and communicate major concerns to management.

Team Leadership

• Supervise banquet servers, bartenders, and support staff during events.
• Assign sections and responsibilities to team members based on event needs.
• Train new or temporary staff on banquet standards and procedures.
• Motivate the team, ensuring strong communication, positivity, and teamwork.

Coordination and Communication

• Work closely with the Banquet Manager, Event Sales/Catering teams, and Kitchen leadership.
• Ensure accurate interpretation and execution of all details listed on the BEO.
• Provide feedback after events, noting successes, challenges, and improvement opportunities.

Operational Standards

• Ensure the banquet area, equipment, and inventory are clean, organized, and well-maintained.
• Monitor staff grooming and uniform compliance.
• Follow all safety, sanitation, and hygiene protocols in accordance with company and local regulations.

Administrative Duties

• Assist with post-event reporting, billing, and reconciliation of consumption items.
• Track breakage or shortages and report to management.
• Support scheduling or staffing requests as directed by the Banquet Manager.

Qualifications

• Previous banquet or F&B supervisory experience required.
• Strong leadership, communication, and problem‑solving skills.
• Ability to manage high-pressure environments and dynamic event schedules.
• Excellent guest service and professional demeanor.
• Ability to lift moderate weights and work long or flexible hours, including nights, weekends, and holidays.

Core Competencies

• Leadership & Team Management
• Guest Service Excellence
• Detail Orientation
• Time Management
• Communication Skills
• Adaptability & Problem Solving
• Knowledge of Food & Beverage Standards

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Salary range: $8.00 USD - $12.00 USD per hour