Banquet Captain

About the role

The Banquet Captain at the RIT Inn & Conference Center serves as the banquets team leader and operational assistant to the Banquet Manager and Director of Food and Beverage. This working supervisor is directly responsible for training, supervising, and supporting banquet service staff to ensure smooth execution of each banquet event, with a focus on guest preferences, efficiency, quality, and a hospitable environment.

Responsibilities

• Provide pleasant and professional service to all hotel guests.
• Set standards of excellence for all associates by using the hotel's operating standards.
• Direct, train, and mentor service staff in proper set‑up, service, and clean‑up procedures for banquet events.
• Assist in coordinating event details with appropriate management and staff.
• Facilitate ongoing communication and collaboration with staff to achieve high levels of cooperation and service excellence.
• Check all fixtures, equipment, and room conditions (lights, heating/cooling, furniture, wallpaper, etc.) for proper operation, settings, and maintenance; report deficiencies.
• Ensure cleanliness of banquet facilities and surrounding public areas.
• Properly set up dining tables, service stations, and bars.
• Ensure all foods are served at proper temperatures.
• Supervise food and liquor service to group functions.
• Provide timely, efficient, enthusiastic, friendly, and unobtrusive food and beverage service.
• Break down, clean up, and safely store all equipment after each event.
• Maintain all work equipment, tools, and supplies.
• Respond to guest requests and inquiries with appropriate sensitivity and immediacy.
• Stop liquor service when necessary due to over‑indulgence or under‑age guests.

Benefits

• Competitive compensation package
• Full benefits package
• Flexible scheduling
• Extensive training and opportunities to advance
• Free employee parking

Pay

The position offers an hourly wage ranging from $17 to $18.