Banquet Captain

Grand View Lodge•Nisswa, MN

13d

About The Position

The Banquet Captain is responsible for overseeing all food and beverage operations within the Banquets Department, including meetings, functions, and special events. This role ensures the successful execution of events by supervising banquet set-ups, food and beverage service, wine service, and staff performance while maintaining the highest standards of guest service and operational excellence. About Cote Family Companies: www.cotefamily.com For over 100 years, this family-owned company has distinguished itself by providing unique, transformative experiences and exceptional memories. Our resorts provide an array of services including accommodations, golf, spa food & beverage, retail, equestrian and conference/event opportunities. Our camps provide transformational memories that our attendees carry with them forever. The Cote Family has invested in its current ventures and is poised for further growth. COTECares CoteCares is our “Way of Life”. We believe in enriching the lives of those within our community and this inspires us to create transformative experiences and exceptional memories. Our associate journey begins and ends with a positive work environment and experience for our team. CoteCares is the namesake for our culture, and our commitment to a culture where all associates feel respected, safe, empowered, appreciated, excited, included and a sense of belonging to something extremely special. Whether it be through community involvement or internally working with each other, CoteCares expresses our world and what we want it to be. Career Pathing: This role is a key position in our operational excellence delivery goals. The role may advance into a supervisor level position should the incumbent demonstrate sufficient strategic development and enlargement of performance scope. The successful person will be an advocate of our mission, values, and brand from an F&B level.

Requirements

Ability to work flexible hours, including weekends and holidays.
Strong leadership, organizational, and communication skills.
Knowledge of food and beverage service standards and guest service excellence.
Physically capable of standing and walking for extended periods, as well as reaching, bending, and using stairs.
Basic reading and writing skills—able to understand safety labels and complete brief reports.
Ability to meet performance and skill expectations based on your cook level (I, II, or III).
High school diploma or GED preferred, or at least one (1) year of equivalent kitchen experience.
A valid driver’s license may be required for certain roles involving company vehicles.

Nice To Haves

Prior Banquet Captain experience preferred.

Responsibilities

Supervise all banquet operations, including room set-ups, food and beverage service, and event breakdown.
Walk banquet sets to verify accuracy, cleanliness, and attention to detail; address last-minute changes with the Catering and Sales/Banquet Managers.
Attend all BEO (Banquet Event Order) meetings to ensure a thorough understanding of each event’s requirements.
Conduct staff pre-meal meetings, communicating event details such as mode of service, timelines, sections, side work assignments, VIP guests, and special instructions.
Assign and walk out staff responsibilities, ensuring understanding and completion of all tasks.
During set-up, verify room accuracy, perform sample table settings, and inspect event spaces, restrooms, and surrounding areas for cleanliness, lighting, and detail.
Monitor staff throughout the event to ensure efficiency, task completion, and adherence to service standards.
Greet and introduce yourself to the client, maintaining a visible presence in the room for the duration of the event. When temporarily unavailable, designate a lead staff member and ensure both staff and client are informed.
Delegate tasks appropriately to remain present and available to the client during the event.
Monitor staff breaks to ensure adequate coverage at all times while ensuring staff receive required breaks.
Assign and oversee breakdown side work; inspect the entire room before releasing staff and ensure function rooms are properly shut down, lights turned off, and storage areas secured.
Ensure staff compliance with uniform and grooming standards; report issues to management as needed.
Maintain organization and cleanliness of banquet areas in preparation for weekly inspections; hold staff accountable for sanitation and organization standards.
Conduct and monitor monthly inventories and report damaged equipment, linens, or supplies to the Beverage/Banquet Manager for timely replacement.
Ensure prompt, courteous, and professional service to all guests in accordance with Food & Beverage service standards; address and correct service deficiencies as needed.
Foster a positive team environment through proactive leadership in both front- and back-of-house operations.
Recommend and implement strategies to improve productivity while maintaining exceptional guest service.
Ensure compliance with all company policies, departmental procedures, and health and sanitation regulations, including AZ Health Department standards.
Maintain a safe, clean, and comfortable environment at all times.
Greet guests in a friendly and professional manner and assist with guest needs.
Report guest concerns to management and assist in resolving customer complaints.
Demonstrate strong knowledge of banquet service etiquette, standard service practices, and restaurant operations.