Banquet Captain ("Capitan de Banquetes")

Azul Hospitality•Redding, CA

12d•Onsite

About The Position

The Banquet Captain is responsible for overseeing 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 with Catering, Sales, and Culinary departments to ensure successful banquet operations. The position involves direct supervision, coaching, and training of banquet service staff, managing shifts, and ensuring quality service for all guests.

Requirements

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.
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.

Nice To Haves

Hotel/resort banquet experience preferred.

Responsibilities

Oversees all banquet service operations and events, ensuring all 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) to ensure conference rooms are set as contracted and confirms A/V equipment needs.
Supervises, coaches, and trains banquet service staff, managing shifts and timetables.
Develops and provides staff training on customer service and serving etiquette.
Collaborates with Catering, Sales, Food & Beverage managers, and the culinary team to ensure quality service.
Attends weekly banquet event order and group resume meetings and ensures all areas are prepared.
Communicates with meeting planners to ensure all needs are met and to address last-minute instructions or changes.
Maintains awareness of upcoming groups and major conventions for the next 90 days.
Reads assigned banquet menus and clarifies any unclear items.
Supervises the set-up of all meeting rooms prior to events.
Meets with the culinary team to confirm food quantities and timing.
Assists the culinary team with preparation, ordering, and inventorying as needed.
Monitors inventory of supplies, equipment, and furniture, and checks inventory needs for upcoming events.
Completes all daily administrative tasks.
Manages the floor and coordinates food and drink service by liaising with kitchen and service staff.
Acts as an ambassador at the bar during high-volume hours.
Ensures proper handling, storage, maintenance, and repair of all equipment (china, glassware, silverware, linen, props).
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.