Banquet Captain ("Capitan de Banquetes")

Red Cliff Lodge Moab•Moab, UT

1d•$18 - $18•Onsite

About The Position

The Banquet Captain oversees the execution of banquet events, including planning, ordering, set-up, service, and breakdown. This role reports to the Director of Food and Beverage and collaborates closely with the Catering, Sales, and Culinary departments to ensure successful banquet operations that meet client demands. The position involves direct supervision, coaching, and training of banquet service staff, managing shifts, and developing staff training programs focused on customer service and serving etiquette. The Banquet Captain also attends weekly meetings, communicates with meeting planners, monitors inventory, and coordinates food and drink service, acting as an ambassador at the bar during peak hours. Responsibilities include the proper handling and storage of equipment, recommending maintenance, and ensuring the cleanliness of function spaces.

Requirements

Must be able to speak, read, write and understand the primary language used in the workplace.
Requires good communication skills, verbal, written and electronic.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess intermediate computer skills.
Must possess basic computational ability.
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
Knowledge of table and bar service.
Knowledge of appropriate table settings and service ware.
Ability to describe all menu items and methods of preparation.
High school or equivalent education required.
1 to 3 years of high-volume banquet service experience required.
Must be at least 21 years of age to serve alcohol.
Safe Server Alcohol & Food certification required.

Nice To Haves

Hotel/resort banquet experience preferred.

Responsibilities

Oversees all banquet service operations and events, ensuring all banquet service details are executed.
Assists Director of Food and Beverage Operations in ensuring events are on time and relays necessary information to appropriate personnel.
Reviews Banquet Event Orders (BEOs) at the beginning of each shift to ensure conference rooms are set as contracted and confirms A/V equipment needs.
Directly supervises, coaches, and trains banquet service staff.
Manages staff shifts and timetables.
Develops and provides staff with necessary training, including customer service and serving etiquette.
Collaborates with Catering, Sales, Food & Beverage managers, and the culinary team to ensure quality service for all meeting and banquet guests.
Attends weekly banquet event order and group resume meetings and ensures all areas are prepared.
Communicates with meeting planners to ensure all needs have been met and to check for last-minute instructions or changes.
Reads all assigned banquet menus and clarifies any unclear items.
Supervises the set-up of all meeting rooms prior to each event.
Meets with the culinary team to confirm food quantities and timing of food leaving the kitchen.
Assists the culinary team with preparation, ordering, and inventorying as needed.
Monitors the inventory of supplies, equipment, and furniture.
Ensures specific needs for buffets, receptions, and meetings are met.
Checks inventory needs for all upcoming events.
Completes all daily administrative tasks.
Runs the floor and coordinates food and drink service by liaising with the kitchen and service staff.
Acts as an ambassador at the bar during high volume hours.
Responsible for the proper handling of all equipment (china, glassware, silverware, linen, props) and ensures proper storage after use.
Recommends proper maintenance and repair to the maintenance department and ensures proper housekeeping of all function space.
Performs other duties assigned by manager or supervisor.
Assists with any guest inquiry.
Follows all company and safety and security policies and procedures.
Reports maintenance problems, safety hazards, accidents, or injuries.
Performs other reasonable job duties as requested by direct and indirect Supervisors.