Banquet Captain Job Description
POSITION: Banquet Captain
REPORTS TO: Banquets Manager, Assistant Banquet Manager, & Banquets Supervisor
POSITION SUMMARY: The Banquet Captain assists with supervising banquet events. This includes the execution planning, all opening and closing side work, as well as keeping the staff focused and on time with service. The Banquet Captain stays in contact with the host (on-site contact) throughout the event to ensure the highest guest satisfaction possible. All duties are to be performed in accordance with Scholar Hotels policies, practices, and procedures.
PAY RATE: $21-22 / hour
QUALIFICATIONS:
Education and Experience
• High School diploma or equivalent preferred.
•2 years of previous banquet server experience required; supervisory or captain experience strongly preferred.
• Excellent oral and written communication skills.
• Food Handlers Certification preferred.
• Previous experience reading Banquet Event Orders (BEOs) and floor plans is an asset.
Language and Mathematical Skills
• Ability to read and speak English fluently.
• Able to effectively communicate with team members, guests, and leadership.
• Comfortable with basic arithmetic for billing and inventory.
Reasoning Ability
• Strong leadership, decision-making, and problem-solving abilities.
• Able to remain calm and composed in high-pressure situations.
• Demonstrated ability to manage time efficiently and prioritize tasks.
• Skilled at coaching and motivating teams to deliver excellent service.
• Ability to quickly evaluate situations and make effective decisions.
Certificates, Licenses, Registrations
• RAMP Certification or willingness to obtain certification.
• ServSafe or willingness to obtain certification.
Physical Demands / Work Environment
• Must frequently lift/carry up to 50 lbs.
• Ability to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling and squatting.
• Able to work a flexible schedule, including evenings, weekends, and holidays, as business dictates.
• Must demonstrate leadership presence and maintain professional appearance.
• Ability to adapt to changing priorities and lead a team in a fast-paced environment.
JOB DESCRIPTION DETAIL
• Be able to direct staff with assignments for each event. Includes assignments for each portion of the work shift; including set-up, reception, event breakdown/refresh and side work and verbally communicate these needs accurately.
• Greet host (on-site contact) with the manager on duty for assigned event(s) and stay in contact throughout the event(s).
• Encourage a service-oriented culture where all guests feel welcomed, comfortable, and well-attended.
• Exhibit a personal commitment to exceeding guest expectations.
• Uphold guest service as the driving philosophy of the operation.
• Work closely with the Banquet Management Team to plan all service and set up for all events.
Regularly attend F&B BEO reviews to better understand execution plans.
• Ensure front and back of the house are maintained in a clean and orderly fashion.
• Know the menu for each function served and be able to explain the dietary restrictions to each served option.
• Prepare notes for the closing report, detailing the function and comments of the Host (on-site contact) as well as any hurdles faced during the shift.
• Promotes and maintains the highest level of customer service to all TPS guests.
• Resolves guest complaints within scope of authority; otherwise refers the matter to management.
• Performs other job-related duties as assigned.
• Acts as a liaison between management and the rest of the banquets staff to ensure consistency of services and the highest quality of operation.
• Train, mentor, and support banquet servers to uphold service standards and hotel policies.
• Monitor team performance and provide real-time coaching and feedback.
• Ensure proper setup and breakdown of all banquet functions in accordance with event orders and standards.