Banquets Captain - HALL Arts Hotel

Position Summary

The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing, and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event. Greet and welcomes guests/clients in charge and anticipate all requests.

Primary Job Responsibilities

• Supervises Banquet staff in the completion of the assigned functions and set-up, as well as overseeing the service and breakdown of events in a safe manner.
• May be requested to attend weekly BEO meetings and discuss action plans for events.
• Informs staff of specific needs for buffets and receptions.
• Reviews banquet event orders (BEOs).
• Communicates with the meeting/event planner handling the function to ensure all needs have been met and to check for any last-minute instructions or changes.
• Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.
• Prepares daily summary and turns it in to Night Audit with all completed banquet checks.
• Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service.
• Gives exact count after guests have been seated advised as to last minute timing.
• Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service.
• Maintains cleanliness, sanitation, and organization of assigned work areas.
• Supervises clearing and post function clean-up.
• Checks servers out, making sure that function rooms and storage areas are clean, and equipment is cleaned and stored properly.

Knowledge, Skills And Abilities

• Lead, motivate, and develop banquet curators.
• Maintain constant communication to ensure seamless coordination between kitchen and service.
• Provide accurate guest counts and timing updates to culinary leadership.
• Supervise post-function clean-up, ensuring rooms and storage areas are left immaculate.
• Review and finalize banquet checks for accuracy and secure host signatures.
• Prepare daily summaries and submit completed banquet checks to Night Audit.

Physical Demands

Able to push, stand, stoop, bend, and lift items weighing up to 50 pounds repetitively.