Banquet Captain

Description

POSITION SUMMARY:

The Banquet Captain plays a pivotal role in ensuring the successful execution of events by delivering exceptional food and beverage service at The Mayton. This position collaborates closely with the Director of Food & Beverage and the Sales team to coordinate and lead all day to day aspects of banquet operations. Key responsibilities include overseeing event setup, managing service execution, and maintaining high standards of cleanliness, safety, and guest satisfaction.

The Banquet Captain is also responsible for training banquet staff, upholding uniform and service standards, and providing on-the-floor supervision during events. This role serves as the primary ‘day of event’ liaison between the hotel and clients, acting as the manager on duty when needed. The ideal candidate will demonstrate strong leadership, excellent customer service skills, meticulous attention to detail, and the ability to thrive in a fast-paced, team-oriented environment.

Duties And Responsibilities

Food and Beverage Preparation and Service

• Manage day to day operations of events
• Gather, stock, and, coordinate all equipment necessary to service banquet event
• Read and comprehend a Banquet Event Order (BEO), including a room diagram
• Prepare room according to the BEO (Banquet Event Order) and the various meal functions
• Perform all Banquet side work as designated by Food & Beverage Management
• Appropriately welcome, interact with, and take food and drink orders from guests
• Check identification of guests to make sure they meet age requirements for purchase of alcohol
• Attend to all needs of the guest during functions and function related duties
• Serve food and beverage items to guests in a friendly, enthusiastic, professional, and timely manner.
• Demonstrate the ability to consistently speak knowledgeably about the menus (both food and drink)
• Efficiently and properly perform all service standards to encourage safe and efficient hotel operations
• Follow all cash handling procedures when serving the guest
• Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly
• Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions
  
  

Customer Service Skills

• Assess customers’ needs and preferences and make appropriate recommendations
• Serve customers in a friendly and helpful manner
• Provide guidance to guests on hotel activities, dining options and general hotel and regional information.
• Stay guest focused and nurture an excellent guest experience
• Maintain high level of standards of personal appearance and grooming, which include wearing the proper uniform when working
• Respond to guest problems, complaints, and accidents. Communicate to management, if necessary
  
  

Communication and Teamwork

• Attend all designated pre-event meetings
• Train banquet staff and ensure standards of service are met
• Communicate and monitor stocking and ordering needs to minimize running out of items
• Report to F&B Management, any need for housekeeping and/or repairs of and banquet equipment
• Perform other duties as assigned by F&B management
• Maintain regular attendance in compliance with hotel standards, as required by scheduling which will vary according to the needs of the hotel and communicate scheduling conflicts, vacations, and shift changes to managers according to policies and procedures
• Communicate in a professional manner to all other staff, guests, managers
• Work together with other staff in a “One Team, One Dream” mentality
  
  

Cleanliness, Health, and Safety Standards

• Ensure all work surfaces are kept in neat and tidy condition throughout service
• Monitor any possible alcohol abuse and appropriately communicate any guests who must be cut off
• Maintain a clear and obstruction free service corridor
• Comply with all NC Department of Food and Safety regulations
• Comply with all NC ABC regulations
  
  

Requirements

QUALIFICATIONS:

• Must be 18 years of age or older to serve alcohol (based on state regulations)
• Alcohol certification and Serve Safe a plus!
• Banquet/Restaurant Experience: 1 year (Preferred)
• Minimum of 1 year in a supervisory F&B role
• Must be eligible to work in the United States.
• Must have open availability and the ability to work a variety of shifts, including holidays, nights, and weekends
  
  

Education

High School diploma, general education degree or international equivalent preferred, but not required.

Language Skills

Good knowledge of the English language is mandatory as well as the ability to speak, read and write clearly. Must be able to read and listen to instructions, memos, short correspondences, and messages.

Physical Ability

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 35 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting
• Maintains strong personal image and uniform standards
  
  

Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.