JOB OVERVIEW

The Banquet Captain leads event staff and ensures seamless execution of events from setup to breakdown. This role coordinates food and beverage service, manages logistics, and resolves on-site issues. The Banquet Captain maintains high service standards, ensures compliance with safety policies, and works closely with other departments to deliver a smooth and successful guest experience. By performing the following duties: 

POSITION DESCRIPTION

• Lead and provide on-the-job guidance to BEO / PX staff members, ensuring they are adequately trained and supported in their duties.
• Serve as the primary point of communication between event staff members and clients to ensure all event details are properly executed.
• Set up and break down event spaces (tables, chairs, linens, decorations) as required by the BEO / PX schedule.
• Inspect event areas for cleanliness and proper setup before guests arrive.
• Coordinate food and beverage service, ensuring accurate and timely fulfillment of orders during events.
• Support in resolving guest concerns or logistical issues that may arise during event operations, escalating to management as needed.
• Monitor event supply inventory and communicate restocking needs to management.
• Maintain a professional appearance and positive attitude, consistently representing the venue with excellent service.
• Attend weekly BEO meetings. 
• Provide staffing guidelines for events to leadership team. 
• Complete staff group tip out sheet and provide to leadership. 
• Ring group into POS ensuring Aloha and Triple seat match. 
• Confirm payment from client. 
• Ensure adherence to venue policies, health, and safety procedures at all times.
• Collaborate with other departments, including kitchen and event coordination staff members, for seamless event execution.

Skills/Experience: 

• Previous experience in a banquet and event environment, preferably within the food and beverage industry
• Strong interpersonal and communication skills, with the ability to interact effectively with customers and team members.
• Ability to multi-task in a fast-paced environment while maintaining attention to detail.
• Demonstrated ability to work independently and as part of a team.
• Familiarity with point-of-sale systems and cash handling procedures.
• Ability to follow written and verbal instructions and maintain high standards of quality and service.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements: 

• A high school diploma or equivalent is preferred.
• Health permit/food safety and alcohol awareness certification; staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.

Physical Requirements: 

• Ability to stand for extended periods of time while performing job duties.
• Ability to lift and carry up to 50 pounds.
• Frequent use of hands and wrists for food and beverage preparation, cleaning, and operating equipment.
• Ability to work in a hot, noisy, and fast-paced environment.

Work Environment: 

• This position is primarily located in a café and restaurant environment with regular customer interaction in a high-traffic area.
• The role may involve exposure to noise, hot surfaces, and various food items, requiring adherence to safety and sanitation practices.