Banquet & Catering Captain at Dreamscape Hospitality

St. Clair, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

0.0

Posted On

01 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Banquet operations, Event management, Staff supervision, Customer service, Communication, Problem solving, Decision making, Inventory management, Alcohol awareness, Food safety, Leadership, Time management, Conflict resolution, Audio/visual support, Scheduling

Industry

Hospitality

Description

Description Banquet Captain Job Code: 542030 Reports to: Banquets Manager/Director Overview: The Banquet Captain oversees and supports the set-up, service, and clean-up for all designated banquet functions, ensuring smooth operations and high service standards. ________________________________________ Education & Experience Requirements: Minimum of 1 year of experience in the hotel industry or a related field. High School diploma or equivalent required. College coursework in a related field is advantageous. Supervisory experience preferred. Alcohol Awareness Certification required (must comply with state regulations). Strong communication skills to convey ideas clearly. Ability to evaluate and make quick, accurate decisions. Able to handle high-pressure situations effectively. Demonstrates initiative, anticipating needs before they arise. Maintains composure and professionalism under pressure. Skilled at resolving workplace problems and proactively preventing issues. Ability to analyze complex information and adjust it to meet specific needs. Strong listening skills to address concerns and resolve issues from both coworkers and guests. Capable of working with financial data and basic arithmetic. ________________________________________ Job Responsibilities & Duties: Maintain a friendly, service-oriented approach in all interactions with guests and staff. Ensure regular attendance in compliance with Aimbridge Hospitality standards, with flexibility based on hotel needs. Adhere to personal appearance and grooming standards, including proper uniform and name tag. Follow all Aimbridge Hospitality guidelines to ensure safe and efficient hotel operations. Comply with certification requirements, including Alcohol Awareness, Food Handler, and Safety certifications. Maintain a positive and welcoming demeanor at all times. Inspect meeting and banquet function setups, ensuring compliance with the Banquet Event Order. Supervise and assist in the set-up of catered events, ensuring that all preparations align with the hotel's service standards. Act as the primary point of contact between the Sales/Catering Manager and the event’s contact person. Address guest complaints, issues, and accidents, and escalate to the Banquet Manager, Supervisor, or Food & Beverage Manager. Support the Banquet Manager/Supervisor/F&B Manager in creating work schedules and completing wage progress reports. Assist with the service and breakdown of functions, ensuring efficient and organized operations. Handle liquor requisitions for banquet bars and manage beverage service to ensure proper control. Supervise and assist with post-event breakdown, ensuring proper storage of equipment and supplies. Maintain cleanliness and organization in all function spaces and storage areas. Ensure compliance with state liquor laws and hotel policies. Familiarize yourself with banquet menus, pricing, and hotel services. Be knowledgeable about safety procedures, including fire exits and fire extinguisher locations. Supervise Banquet staff as directed by management. Enforce Standard Operating Procedures (SOPs) for the Banquet department. Conduct pre-function meetings and confirm staffing levels and menu details for events. Ensure availability of required equipment for each event. Assign tasks to servers and supervise their stations. Monitor service during the event and assist where necessary. Oversee event clean-up and verify staff paperwork post-event. Support the Banquet Manager/Supervisor/F&B Manager with the recruitment and training of Banquet staff. Assist with audio/visual needs when required. Identify hazards and report them to management. Perform other duties as assigned by the Food and Beverage Manager. Attend meetings as required by management. Cross-train to assist in supervisory roles when necessary. Submit supply orders (e.g., candles, note pads, pens, uniforms) to the Food & Beverage Manager for approval and manage inventory. Handle Lost and Found items per hotel procedures. ________________________________________ Working Conditions: Employees will encounter a dynamic work environment that requires flexibility and adaptability. Reasonable accommodation will be provided to individuals with disabilities, enabling them to perform the essential duties of the role.

Responsibilities

The Banquet Captain oversees the set-up, service, and breakdown of banquet functions while ensuring high service standards and compliance with event orders. They also supervise banquet staff, manage inventory, and act as the primary point of contact for event organizers.