Banquet Captain

Banquet CaptainThe Banquet Captain is responsible for overseeing banquet and event operations to ensure exceptional service, efficient execution, and guest satisfaction. This position serves as the on-site leader during events, coordinating banquet staff, communicating with clients and departments, and ensuring all event details are executed according to specifications.Key ResponsibilitiesSupervise and coordinate banquet staff during meetings, conferences, weddings, and special events.Review banquet event orders (BEOs) and ensure all event requirements are properly executed.Conduct pre-event meetings with banquet staff to communicate event details, service expectations, and assignments.Oversee room setup and breakdown to ensure compliance with event specifications.Monitor food and beverage service to ensure quality, presentation, and timing standards are met.Serve as the primary point of contact for clients, guests, and event organizers during events.Resolve guest concerns and service issues promptly and professionally.Coordinate with Culinary, Sales, Conference Services, and other departments to ensure successful event execution.Ensure compliance with food safety, sanitation, and company policies.Assist with staff training, coaching, and performance monitoring.Maintain accurate records of event operations, staffing, and service issues.Support inventory control and proper use of banquet equipment and supplies.Equal Employment Opportunity StatementWe are an Equal Employment Opportunity employer and consider all qualified applicants without regard to any legally protected status.RequirementsPrevious supervisory or leadership experience preferred.Strong knowledge of banquet operations and food & beverage service standards.Excellent communication, leadership, and customer service skills.Ability to work effectively under pressure in a fast-paced environment.Flexible availability, including evenings, weekends, and holidays.ScheduleFlexible schedule required. Must be available to work weekends, holidays, mornings, evenings, and overtime as needed based on hotel occupancy, staffing needs, and business levels.