Banquet Captain

About the role

The Banquet Captain is responsible for overseeing banquet operations during events, ensuring service is executed efficiently and according to established standards. This role supervises banquet staff throughout the full event lifecycle, including setup, service, and breakdown, while maintaining a high level of guest satisfaction. The Banquet Captain serves as the primary point of coordination between the banquet team, kitchen staff, and event leadership to ensure seamless event execution. This position operates in a fast-paced event environment requiring strong leadership, organization, and communication skills. Work is performed both indoors and outdoors depending on event needs, with exposure to noise, varying surfaces, and active service conditions. Success in this role requires attention to detail, the ability to manage teams effectively, and a commitment to delivering exceptional guest experiences.

Responsibilities

• Supervise banquet staff during all phases of events, including setup, service, and breakdown
• Ensure events are executed according to banquet event orders and service standards
• Monitor service flow and make real-time adjustments to maintain efficiency and guest satisfaction
• Ensure proper room setup, table arrangements, and equipment placement
• Conduct pre-function meetings to communicate event details, expectations, and assignments
• Provide ongoing direction, coaching, and support to banquet staff during events
• Train team members on service standards, safety procedures, and operational expectations
• Assist in evaluating employee performance and provide feedback to the Banquet Manager
• Address performance concerns and support disciplinary processes as needed
• Act as liaison between banquet staff, kitchen team, and event coordinators
• Coordinate with kitchen on food pickup, timing, and presentation
• Maintain clear and consistent communication with all departments involved in event execution
• Ensure all necessary function paperwork and event details are accurate and followed
• Complete and manage required function paperwork, including stewarding orders and equipment needs
• Ensure availability of all required banquet supplies, including chafing dishes, tables, and service items
• Assist with event preparation to ensure readiness and organization
• Interact professionally with guests, clients, and conference or event managers
• Ensure prompt and courteous service throughout events
• Address guest concerns or service issues quickly and effectively
• Maintain a positive and professional presence during all events
• Enforce safety and sanitation standards throughout event operations
• Ensure work areas remain clean, organized, and hazard-free
• Monitor compliance with company policies and procedures

Requirements

Education: High school diploma or equivalent required.

Experience: Minimum 2 years of food and beverage experience in banquet operations required; minimum 1 year of supervisory experience required.

Travel required: No travel required; position is fully property-based.

Physical Requirements: Constant standing; frequent walking, balancing, pushing/pulling, and manual dexterity; Occasional sitting, bending, and reaching; Frequent lifting/carrying up to 50 lbs.; Ability to work continuously during event service period; Ability to navigate indoor and outdoor event spaces, including uneven surfaces.

Certifications: None required (food safety certification preferred).

Skills

• Strong leadership and team management skills
• Excellent customer service and interpersonal communication skills
• Ability to supervise, train, and motivate staff in a fast-paced environment
• Strong organizational skills and attention to detail
• Ability to multitask and manage multiple aspects of event execution
• Ability to communicate effectively with guests, management, and team members
• Ability to enforce safety procedures and operational standards
• Professional demeanor and problem-solving skills
• Strong reliability and work ethic