Banquet Captain- Trinity F&B

Omni Hotels & Resorts•Fort Worth, TX

2d•Onsite

About The Position

The Banquet Captain is responsible for representing management at banquet and catering functions, ensuring professional oversight and guest satisfaction. This role involves coordinating event setup, monitoring food quality and service standards, and managing staff to ensure seamless event execution and exceptional guest experiences. The Banquet Captain also plays a role in cost control by minimizing waste and maximizing departmental profitability while prioritizing guest satisfaction.

Requirements

Professional oversight and guest satisfaction.
Collaboration with the Director of Catering.
Coordination with service staff, Executive Chef, and Head Steward.
Monitoring of food quality and service standards.
Supervision and delegation.
Awareness of food costs and waste minimization.
Conducting pre-function briefings.
Training, coaching, and staff development.
Maintenance of banquet equipment and supplies.
Adjustment of staffing and operational resources.
Effective management practices for profitability and guest satisfaction.

Responsibilities

Represent management at banquet and catering functions, ensuring professional oversight and guest satisfaction.
Determine event setup requirements in collaboration with the Director of Catering.
Coordinate all function activities with service staff, the Executive Chef, and the Head Steward to ensure seamless event execution.
Monitor food quality, service standards, and overall banquet operations to ensure exceptional guest experiences through effective supervision and delegation.
Maintain awareness of food costs by coordinating with the Stewarding Department to recover unused food efficiently and minimize waste.
Conduct pre-function briefings with service staff to communicate event details, service procedures, and guest expectations.
Establish and maintain high service standards through ongoing training, coaching, and staff development initiatives.
Ensure proper care, maintenance, and inventory levels of all banquet equipment and supplies.
Adjust staffing and operational resources in response to business volume fluctuations to maintain efficiency and service quality.
Maximize departmental profitability through effective management practices while consistently prioritizing guest satisfaction.