Banquet Captain

The Banquet Captain is responsible for supervising and assisting with the set-up, service and cleanup of all assigned banquet functions.

Job Responsibilities

• Team members must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and co-workers.
• Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order.
• Supervise and assist with the set-up of assigned catered functions, ensuring that the hotel's standards are met, and advance preparation for service is adequate to allow efficient service to the guest once the function begins.
• Act as liaison between Sales/Catering Manager and the in-house meeting or banquet contact.
• Respond to guests needs in a timely manner. Communicate problems/issues to the Director of Banquets, Catering Sales Managers, or Food & Beverage Managers.
• Assist in service of functions as required.
• Requisition liquor for all banquet bars and maintain proper control over banquet beverage service.
• Supervise and assist with the break down after the completion of functions to ensure that all equipment and supplies are stored properly.
• Inspect the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization throughout the department.
• Follow all state liquor laws.
• Be familiar with banquet menus and prices.
• Supervise banquet staff as directed by the Director of Banquets.
• Hold pre-function meetings, and check staffing and menus, prior to events.
• Assign side-work duties and stations to all servers.
• Supervise service of station or banquet room.
• Prepare banquet checks and obtain signatures from guest contacts.
• Monitor ongoing functions throughout assigned shift.
• Supervise the breakdown and cleanup of all functions assigned.
• Verify server's paperwork when event is complete.
• Prepare accurate captains' reports.
• Handle items for "Lost and Found" according to the standards.