Banquet Captain – Back of House (BOH) | Non-Exempt | Full-time

for prose sections like the summary. Also include minor metadata like Reports To and Classification in a short

. Remove boilerplate (none seen). Ensure we don't repeat job title. No Job ID. Thus output:

Reports To: Banquet Manager / Director of Banquets. Classification: Hourly / Non-Exempt.

About the role

[POSITION SUMMARY text]

Responsibilities

• PRE-PLANNING & ADVANCE EVENT PREPARATION ... (the whole paragraph)
• EVENT STAGING ...
... etc for each of the 11 responsibilities. We must preserve all substantive information; do not invent or summarize away detail. So we need to copy the text exactly as given for each responsibility, preserving line breaks? We can keep as is inside li. We need to ensure we don't include filler like "commensurate with experience". Not present. Thus produce HTML. Let's extract the POSITION SUMMARY: It's after "POSITION SUMMARY" line: "The Banquet Captain – Back of House is responsible for leading and coordinating the behind-the-scenes preparation and execution of banquet and event operations at Carneros Resort and Spa. This role is much more than managing the physical breakdown of an event. The BOH Captain is responsible for planning ahead, staging intelligently, coordinating pre-sets, directing breakdowns, maintaining organization, protecting resort assets, and ensuring the banquet operation remains in Ready State. The BOH Captain serves as an operational link between Banquet Management, FOH Captains, Housemen, Servers, Bartenders, Culinary, Stewarding, Events, and other supporting departments. A successful BOH Captain understands not only what is happening now, but also what is happening next and what can be accomplished today to make the next event more successful." We'll put that in

. Now each responsibility: we need to copy the text under each numbered heading, including the sub-bullets? The text includes paragraphs and bullet-like sentences. We'll just copy the whole block as is. Let's copy each: 1. PRE-PLANNING & ADVANCE EVENT PREPARATION Great banquet execution begins well before the first guest arrives. The BOH Captain is responsible for reviewing upcoming business and working with Banquet Management to develop an organized operational plan for staging, pre-sets, event execution, breakdown, resets, and upcoming events. Responsibilities include: Review the upcoming event schedule, BEOs, Runs of Show, floor plans, event timelines, and operational notes. Maintain awareness of both current and upcoming events rather than focusing solely on the immediate shift. Look ahead at upcoming business to identify high-volume periods, simultaneous events, quick turns, venue flips, weddings, outdoor events, early-morning programs, and other operational pressure points. Identify equipment, linen, glassware, china, silverware, furniture, bars, service pieces, and supplies required for upcoming events. Identify potential shortages before event day and communicate them to Banquet Management. Consider what equipment is currently being used for one event that may be required for another. Participate in developing the sequence of work for major event periods, determining what should be staged first, what can be pre-set, what needs to remain available, and what must transition from one event to another. Consider weather, outdoor venues, guest-facing areas, transportation time, storage limitations, and other property-specific logistics when planning. The expectation is to anticipate needs rather than react to them. 2. EVENT STAGING Staging should always be intentional. For upcoming events, the BOH Captain will help determine: What needs to be staged? Where should it be staged? When should it be staged? Who is responsible for staging it? When will it be needed? How will it move to the event space? Where will it go after the event? The BOH Captain will: Develop staging plans in coordination with Banquet Management. Ensure staged equipment and supplies are complete and counted when appropriate. Ensure equipment is clean, polished, and event-ready before being staged. Organize staging by event, venue, or function. Clearly identify equipment when multiple events are being prepared simultaneously. Prevent staged equipment from being mixed with equipment assigned to other events. Position staging without compromising guest-facing areas, BOH workflow, safety, or emergency access. Protect staged equipment from weather, damage, unnecessary movement, or accidental use by another event. Maintain clean and organized staging areas throughout the shift. Confirm staged equipment against the BEO, floor plan, Run of Show, or event checklist when applicable. Equipment should never simply be moved somewhere because there is temporary space available. Everything should have a purpose and a home. 3. PRE-SET PLANNING & EXECUTION The BOH Captain will work with Banquet Management to identify opportunities to pre-set strategically, particularly when available labor can be used to prepare for upcoming business. Responsibilities include: Review upcoming events to determine what venues or event components can be safely pre-set in advance. Coordinate approved pre-sets for tables, chairs, linen, glassware, china, silverware, bars, service stations, equipment, and other event requirements. Ensure pre-sets follow approved BEOs and floor plans. Consider whether a pre-set could interfere with another event, property operation, guest experience, venue access, or weather conditions. Protect completed pre-sets so work does not need to be unnecessarily repeated. Inspect completed pre-sets for accuracy, cleanliness, organization, and completeness. Identify what portions of upcoming events can be prepared using available labor during slower periods. Communicate completed and outstanding pre-set needs to Banquet Management and during shift transitions. A pre-set is not complete because equipment has been placed in the room. It is complete when it is correct, clean, organized, protected, and ready for the next step. 4. EVENT READINESS Prior to an event, the BOH Captain will: Confirm required equipment and supplies are available. Verify glassware, china, silverware, linen, service equipment, bars, beverage supplies, and miscellaneous event materials as appropriate. Confirm service and BOH staging areas are organized and ready. Identify missing equipment or supplies early and immediately communicate needs to Banquet Management. Participate in pre-shift meetings. Ensure assigned BOH employees understand their responsibilities, timing, priorities, and event requirements. Confirm the plan for equipment movement, replenishment, breakdown, and reset before service begins. Understand the Run of Show and critical timing points that impact BOH operations. 5. BOH EVENT EXECUTION During the event, the BOH Captain serves as the primary BOH operational leader. Responsibilities include: Maintain awareness of the event timeline and anticipate upcoming service needs. Coordinate the movement of equipment, food service materials, beverage supplies, glassware, china, silverware, and other operational items. Maintain communication with the FOH Captain and Banquet Manager. Ensure service stations and BOH staging areas remain stocked. Monitor the flow of dirty and clean equipment to prevent bottlenecks. Work closely with Culinary and Stewarding to support timely service. Anticipate needs rather than waiting for the FOH team to run out of supplies. Respond quickly and professionally to event changes. Maintain BOH cleanliness and organization throughout the event. Ensure equipment and supplies remain protected and properly handled during service. 6. BREAKDOWN PLANNING Breakdown should be planned before the event begins. Before major events, the BOH Captain should understand: What equipment will be coming out of the event. What equipment is immediately needed for another event. What should return to storage. What needs to be cleaned or polished. What belongs to rentals or outside vendors. What can transition directly into an upcoming pre-set. Where dirty equipment will flow. Where clean equipment will return. Which employees will be assigned to breakdown. Which employees will be assigned to resets or upcoming pre-sets. What the priorities are once the guest-facing portion of the event concludes. The goal is to eliminate the traditional banquet breakdown scramble where equipment is quickly moved somewhere without consideration for what happens next. 7. BREAKDOWN, RESET & NEXT-EVENT PREPARATION The event is not complete when the guest leaves. Following an event, the BOH Captain will: Direct the organized breakdown of the event. Separate linen, glassware, china, silverware, furniture, equipment, beverage supplies, and miscellaneous materials. Ensure rental items are properly separated and staged. Ensure reusable supplies are returned to designated storage locations. Direct equipment needed for another event to the appropriate staging or pre-set location. Prevent equipment from being randomly stored simply to complete a breakdown quickly. Ensure equipment is cleaned and polished before being considered Ready State whenever operationally possible. Review the upcoming event schedule before releasing staff. Use available labor to prepare for upcoming events when appropriate. Complete a final BOH walkthrough before concluding the shift. Breakdown is not simply about taking an event apart. It is the beginning of preparing for what comes next. 8. READY STATE STANDARDS The BOH Captain is a primary steward of the Carneros Banquet Ready State philosophy. Ready State means banquet equipment and supplies are not simply stored. They are: Clean. Polished. Organized. Counted when appropriate. Properly located. Protected. Ready for immediate use. The BOH Captain will: Maintain banquet BOH areas in clean, organized, operational condition. Ensure glassware, silverware, china, equipment, and service pieces are returned clean and ready for their next use. Prevent dirty equipment, empty boxes, trash, linen, food debris, or miscellaneous supplies from accumulating. Maintain designated locations for equipment and supplies. Ensure equipment is returned to its proper home following events. Immediately report broken, damaged, missing, or unsafe equipment. Help maintain accurate equipment inventories. Reinforce the expectation that every employee leaves an area better than they found it. 9. PRODUCTIVE USE OF LABOR The BOH Captain should continually ask: “What can we accomplish now that makes the next event easier?” When immediate event responsibilities are complete and labor is available, the Captain should work with Banquet Management to redirect the team toward productive preparation, including: Upcoming event pre-sets. Equipment staging. Polishing glassware and silverware. Organizing storage areas. Restocking supplies. Preparing bars and service equipment. Resetting equipment to Ready State. Preparing upcoming event supplies. Completing approved venue pre-sets. Preparing for the next day’s business. The objective is to move the banquet operation from reactive to proactive while making the most productive use of scheduled labor. 10. TEAM LEADERSHIP The BOH Captain will: Direct Housemen and other assigned banquet employees according to the operational plan. Clearly communicate assignments, priorities, and expectations. Work side-by-side with the team and lead through visible participation. Inspect work rather than assuming it has been completed correctly. Redirect employees respectfully when standards are not being followed. Train employees on equipment handling, storage, organization, staging, polishing, pre-sets, breakdown, and Ready State standards. Monitor productivity and communicate concerns to Banquet Management. Ensure employees follow scheduled breaks and communicate potential overtime concerns before overtime occurs. Reinforce professional behavior, proper uniform standards, respectful communication, and Carneros banquet non-negotiables. Escalate attendance, performance, behavioral, or safety concerns to Banquet Management. Leadership means providing direction before, during, and after the work, not simply assigning tasks. 11. EQUIPMENT & ASSET PROTECTION Every banquet item is a Carneros Resort and Spa asset and should be treated accordingly. The BOH Captain will: Promote proper handling of tables, chairs, china, glassware, silverware, linen, bars, service equipment