THE ROLE
The Banquet Captain is responsible for overseeing banquet events to ensure excellent guest service, smooth operations, and high team performance. This role acts as the main point of contact for the client on-site and leads the banquet staff before, during, and after the event.
Essential Duties and Responsibilities
- Review Banquet Event Orders (BEOs) with the Chef and Food Services Manager prior to each event to confirm menu details, timing, special requests, and staffing needs.
- Conduct pre-event inspections of function space to ensure cleanliness, proper setup, and ambiance.
- Meet with the client before the event to confirm the itinerary and review any last-minute adjustments.
- Lead the pre-shift lineup: assign tasks, inspect uniforms, review menu details, and communicate service expectations.
- Supervise banquet servers throughout the event, ensuring high-quality service delivery.
- Anticipate guest needs, promptly respond to requests, and maintain a visible presence during events.
- Monitor food presentation, garnishes, and adherence to event specifications.
- Enforce responsible alcohol service in accordance with company policies.
- Address guest concerns or service issues promptly and professionally.
- Complete event closing duties, including Captain’s Reports detailing operations and client feedback.
- Ensure staff complete all side-work and closing responsibilities before signing out.
- Provide feedback on staff performance and communicate any disciplinary concerns to the Manager.
- Maintain cleanliness and organization in both front-of-house and back-of-house areas during events.
- Foster a positive and productive work environment that supports teamwork and excellent service.
- Notify management when supplies (e.g., condiments, beverages) are running low if applicable.
- Other duties as assigned.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
- High school graduate or equivalent.
- One year’s experience as a banquet server or banquet Captain.
- Previous Supervisory experience preferred.
Skills and Abilities
- Must be able to communicate effectively, both verbal and written, in English.
- Must be able to make quick and decisions.
- Excellent organizational, planning, communication, and interpersonal skills.
- Ability to function in a fast-paced, team-oriented environment.
- Fosters a cooperative and harmonious working climate conducive to maximum employee morale and productivity.
- Communicates efficiently and effectively, and effectively solves problems.
- Ability to prioritize multiple projects and meet strict deadlines.
- Ability to work under minimal supervision.
- Must have professional attitude and appearance.
- Communicates efficiently and effectively. (Bilingual – English/Spanish – a plus)
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Substantial standing, walking, and pushing and or pulling of equipment. Must be able to lift 50 lbs.
- Performing work through repetitive eye/hand coordination.
- Noise level in the work environment is usually moderate.
- Must be able to work extended and/or irregular hours, including nights, weekends, and holidays as needed
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