Hilton Vancouver Metrotown is the perfect retreat for business travelers. Nestled in the vibrant heart of Burnaby, this internationally acclaimed hotel offers a seamless blend of world-class hospitality and unbeatable convenience. Nestled in the vibrant heart of Burnaby, this internationally acclaimed hotel offers a seamless blend of world-class hospitality and unbeatable convenience.
Ideally situated in the heart of Burnaby, Hilton Vancouver Metrotown features 283 guest rooms, 15424 square feet of meeting space through 6 event rooms, a state-of-the-art fitness centre and heated outdoor pool, and our restaurant, Time and Place, which features a flavor packed menu featuring the local bounties of the Pacific Northwest.
Hilton Vancouver Metrotown offers a world of opportunities and experiences. From shopping at BC’s largest shopping and entertainment complex, Metropolis at Metrotown, to taking in the urban oasis of Central Park, we are only 18 minutes by SkyTrain into downtown Vancouver. Whether you’re here for work or leisure, Hilton Vancouver Metrotown provides unparalleled comfort, convenience, and a memorable stay that is sure to exceed your expectations. Welcome to your home away from home!
As a workplace, Hilton Vancouver Metrotown operates as a team of hospitality professionals that are deeply connected to our guests and community. We are especially proud of our team members, who are the heart and soul of our operation, rising to each occasion to create exceptional and memorable experiences for our guests and fellow team members.
We are currently searching for a Part Time Banquet Captain to join our Food & Beverage Team at Burnaby’s best full-service hotel!

• Support the guest experience, executing on all aspects of a guest event, per the BEO.
• This is a hands-on-role, actively participating in openings, closings, set-ups and breakdowns as well as service. Responsible for overall room ambiance, cleanliness, appropriate setting, presentation and service.
• Resolve any quality or service complaints at earliest and first point of guest contact
• Be the point of contact between front-of-house, banquet chef, catering manager and client
• Lead pre-shift briefings with service teams
• Administration: banquet logbook, function sheets, billing, post-mortem meetings, as required
• Maintain banquet service areas for inventory, organization and overall cleanliness
• Provide guidance to banquet staff on sequence of service, set-up, tear down, etc.
• Maintain a current knowledge of wines, beverages, food trends, and industry practices.