Banquet Captain

21c Museum Hotels•St. Louis, MO

1d•Onsite

About The Position

The Banquet Captain leads the event staff during a specific event, ensuring that Banquet Servers and Bartenders can operate efficiently while providing exceptional guest-focused service. This role involves meeting client needs, exceeding expectations, and executing events successfully. The Banquet Captain is responsible for creating a positive and motivated atmosphere for teammates, providing leadership support to banquets and catering teams, and developing good working relationships with guests, groups, and other departments. Communication with the Banquet Manager and Kitchen team is crucial for securing details and tools necessary for event execution. The role requires knowledge of procedures, terminology, and techniques within the Banquet & Catering (B&C) department, as well as familiarity with ingredients of all food and beverage items. The Banquet Captain manages on-site event execution, oversees set-up/tear-down, interacts with on-site contacts, and handles impromptu requests. They must confidently answer client and staff questions, solve problems, and remain calm in chaotic situations. Monitoring staffing and scheduling to minimize expenses while ensuring an exceptional event is also a key responsibility. The role may involve filling in for event servers and completing post-event walk-throughs and paperwork, including accounting, inventory, and payroll reports. A written report of event details is to be summarized in the Banquet Captain Log. The Banquet Captain should be knowledgeable about the hotel and restaurant's products, features, and services, and provide excellent customer service to all guests.

Requirements

Able to work flexible hours (nights, weekends).
Responsible, dependable, punctual, organized.
Strong math skills.
Strong communication skills; must be able to speak, read, and understand English.
Clean and professional appearance.
Demonstrates enthusiasm for all things 21c
Must pass a background check.

Responsibilities

Meets client needs and exceeds client expectations to execute each event successfully.
Creates a positive and motivated atmosphere for teammates.
Provide leadership support to banquets and catering teams.
Develops and maintains a good working relationship with guests, groups, and teammates from other departments.
Communicate verbally and in writing with the Banquet Manager and Kitchen team to secure all details/tools necessary to execute events.
Assists with maintaining lines of communication between B&C and hotel/restaurant/etc.
Knows and understands procedures, terminology, and techniques used in the B&C department.
Demonstrates knowledge of ingredients of all food and beverage items served and available for a function.
Manages execution of on-site events in cooperation with event staff per directions of the Banquet Manager and according to standards in the B&C Standards & Tools manual.
Oversees set-up/tear-down details and processes.
Interacts with the on-site contact and assists with impromptu requests; confidently answers client questions and solves client problems.
Confidently answers staff questions, resolves issues during events, and remains calm in chaotic situations.
Monitors staffing and scheduling, making adjustments to minimize expenses while ensuring an exceptional event.
Performs any task related to the execution and running of events, including filling in for event servers as necessary.
Completes a walk-thru after every event.
Completes end-of-event paperwork, including, but not excluded, accounting, inventory, payroll report, etc.
Summarize the event in the Banquet Captain Log with a concise written report of event details.
Knows and speaks knowledgeable about products, features, and services offered by hotels and restaurants.
Provides excellent customer service to all hotel and restaurant guests, not just those attending the event.
Reports to work on time and ready to work scheduled shifts.