Banquet Captain @ KIVA

Dept. Trilogy at Vistancia - Kiva Club, Peoria, 40 minutes west of Scottsdale & Northwest of downtown Phoenix, Arizona

Pay

$18 per hour + tips

Benefits

• New hourly full-time team members working 30 hours or more per week are eligible for company medical, dental, and life insurance plans the first of the month following 60 days of full-time employment.
• Full-time team members accrue Paid Time Off (PTO) at a rate of 120 hours per year.
• Full-time team members receive 7 paid holidays annually.
• Part-time team members accrue Paid Sick Leave in accordance with state guidelines.
• All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after 30 days of service.

About the Role

The Food & Beverage (F&B) Banquet Captain organizes and directs the daily activities of the banquet staff, partnering with the Catering & Sales Manager and the Assistant Food & Beverage Manager. This position reports to the Banquet Manager, Assistant Food & Beverage Manager, or the Food & Beverage Manager/Director.

Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support company goals.
• Ensure superior standards of food service and quality meet or exceed employee and guest expectations.
• Collaborate with the Assistant F&B Manager to initiate staff meetings, develop a common vision, discuss current needs, and plan for future F&B functions.
• Supervise banquet staff in accordance with BSRG policies and procedures; act as a coach to train and develop team members; perform activities of workers as needed.
• Support the hiring process as requested.
• Maintain effective communication between banquet team members regarding operations, safety, and employee concerns.
• Lead by example, model motivation, and inspire all team members; recognize and celebrate success.
• Attend events and manage banquet staff; assist Food & Beverage managers.
• Assist in monthly inventories, when applicable.
• Perform other duties and responsibilities as assigned.

Requirements

• High School diploma or equivalent preferred.
• One to three years’ related experience preferred.
• Must meet state and federal minimum age requirement for serving alcohol.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Ability to understand and implement BSRG dining standards.
• Excellent written and verbal communication skills; ability to respond to staff and guest needs.
• Consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Demonstrate initiative and make independent decisions based on sound judgment.
• Ability to manage multiple details in a fast-paced environment where continuous improvement is expected.
• Flexible schedule to include evenings, weekends, and minimal travel.
• Valid driver’s license required.

Personal Attributes

• Highly customer-oriented and responsive with a strong need for closure.
• Able to work under pressure and balance multiple priorities.
• Strong team-building skills, including the ability to lead, cooperate, and motivate.
• Must be a role model and live BlueStar core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

Work Environment

This position typically operates in an indoor restaurant setting but may also work on a patio or at outdoor events, with exposure to weather conditions and occasionally native wildlife. The noise level can be loud. Outdoor environments may require walking on variable terrain while carrying items and navigating event obstacles such as groups of people, table setups, decorations, plants, and natural landscapes.

Physical Demands

• Regularly required to see, speak, and hear.
• Very active role requiring standing and walking for most of a work shift.
• Ability to lift, balance, and carry trays weighing up to 20 pounds.
• Frequent bending, reaching, and serving from trays.
• Frequent hand washing required.
• Must be able to read menus, take orders, review bills, and navigate busy work areas.
• Must speak clearly and understand speech, sometimes in a noisy atmosphere.