Banquet Captain

About the role

Reports to Events Manager; position is non-exempt. Be a part of an impressive team of hotel professionals in our gorgeous, historic building. As a leader in the team, you'll oversee every aspect of our functions, from setup to breakdown, ensuring that each event runs smoothly and meets our high standards of excellence.

Responsibilities

• Oversee the Events Team at all stages of a function, from set-up to breakdown
• Check all room sets prior to each event
• Makes sure all food items are accounted for and placed in the correct locations
• Collaborates with chefs, manages inventory, and delivers an outstanding dining experience with professionalism and friendliness
• Ensures that all staff complete their opening and closing checklists
• Supports the setting up and breaking down of AV equipment
• Coordinates with AV company

Requirements

• Hands-on leader who supervises the Events Team at all stages of a function, from set-up to breakdown
• Checks all room sets prior to each event
• Meets with the Chef to confirm quantities of food items and timing of food leaving the kitchen
• Check all china, glassware, silverware, and linen items needed for the event
• Reviews inventory for all upcoming events and places orders as needed with appropriate departments
• Assists in setting up event rooms before functions and supports breakdown post-event
• Serves and clears food and beverage items in an unobtrusive and professional manner
• Demonstrates deep familiarity with all menus, including preparation methods, ingredients, and descriptions
• Possesses strong bar knowledge — well-versed in wine, beer, and liquor offerings, including proper glassware and beverage service
• Installs buffets and brunch tables as well as set-up of food items and displays
• Retrieves and safely transports all food items from the kitchen, maintaining presentation standards
• Close out banquet billing and tip reports daily
• Produces Captain’s reports and distributes to BEO list
• Maintains a professional demeanor at all times, upholding hotel service standards

Standards

• Able to work alone without direct supervision
• High degree of drive and determination
• Recommend service and product improvement to better the operation
• Keep the work area clean and tidy at all times
• Follow proper payroll and uniform procedures
• Properly handle and report associate and guest accidents
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
• Assist with responsibilities and duties in other departments and as assigned by management

Physical Demands

• Continuous standing and walking
• Negotiating wet tile floor and steps
• Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
• Forces: Trays weigh 30 lbs. Carts: 250 lbs. (12-20 lbs. of push/pull force required)
• Hot box: 20 lbs.
• Banquet Tables: 100 lbs.
• Banquet Chairs: 20 lbs.
• Lifting and carrying up to a 50 lb. tray, crate or box is occasional
• Carrying over shoulder is occasional
• Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks
• Pushing Room Service cart is continuous
• Lifting and carry hot boxes is continuous
• Rolling and/or carry Banquet tables is continuous
• Loading the cart is continuous
• Carrying stackable banquet chairs by loading the cart is continuous

Work Environment

• Standard office and hotel setting
• Standard restaurant setting
• Standard kitchen setting
• Standard Banquet setting
• Standard Room Service setting
• Professional, passionate and positive work environment