Banquet Captain - Full-Time

Black Desert Resort•Ivins, UT

1d•$18•Onsite

About The Position

Black Desert Resort, located in the stunning red rock landscapes of Southern Utah, is an ultra-premium destination offering world-class golf, fine dining, spa, and hospitality experiences. The resort’s Food & Beverage team plays an essential role in ensuring personalized service, whether through private in-room dining or large-scale banquet events. Job Summary: The Banquet Captain is responsible for supervising and coordinating banquet functions at Black Desert Resort. This role oversees event setup, service execution, and breakdown, ensuring seamless operations and high levels of guest satisfaction. Working closely with the Banquet Manager, Culinary, and Conference Services teams, the Banquet Captain leads banquet staff, ensures compliance with service standards, and acts as the on-site point of contact for clients during events.

Requirements

1 year of banquet or catering service experience; supervisory experience strongly preferred.
Strong leadership and communication skills with the ability to direct teams effectively.
Knowledge of banquet service techniques, event setup standards, and food & beverage operations.
Excellent organizational skills and attention to detail.
Ability to remain calm and professional in high-pressure situations.
Food Handler’s Permit and Alcohol Server Permit required (or ability to obtain upon hire).
Flexibility to work nights, weekends, holidays, and extended hours based on event needs.
Must be 21 years at the time of hire.

Responsibilities

Supervise banquet service staff during events to ensure flawless execution of service standards.
Coordinate event setup according to Banquet Event Orders (BEOs), including room layout, décor, table settings, and audiovisual requirements.
Ensure all food and beverage is served according to established timelines and luxury presentation standards.
Act as primary point of contact for clients during events, ensuring needs are met and concerns are addressed promptly.
Conduct pre-event briefings with staff, reviewing assignments, service standards, and special client requirements.
Monitor staff performance and provide on-the-job training to ensure consistency in service delivery.
Collaborate with Culinary and Conference Services to ensure clear communication and seamless execution.
Assist in managing banquet inventory, ensuring supplies and equipment are well-maintained and available.
Oversee event breakdown, ensuring banquet spaces are reset or cleaned to resort standards.
Enforce safety, sanitation, and liquor laws at all times.
Provide feedback to management regarding staff performance, client feedback, and operational improvements.
Other duties as assigned