Banquet Captain (On-Call)

AccorHotel • Dallas, TX

5h

About The Position

The Banquet Captain organizes and oversees banquet functions, coordinating preparations, staff, service, guest relations, payments, and post-event breakdown. The role maintains knowledge of departmental policies, service standards, equipment, hotel services, and function requirements, and responds to guest needs and complaints.

Before and during events, the captain checks function spaces, supplies, equipment, tables, bars, buffets, and staff readiness; coordinates with the Chef, Stewarding, Engineering, group coordinators, and other departments; assigns stations and sidework; conducts pre-function meetings; and directs the timing and quality of service. The captain monitors guest satisfaction and staff performance, supports banquet staff, handles checks and payments, and ensures food, supplies, paperwork, and closing duties are managed according to departmental standards.

The role also involves training and providing feedback to staff, documenting operational information, resolving problems, and fostering a cooperative working climate. This is a permanent, casual, on-call position at Fairmont Dallas.

Requirements

• At least 18 years of age to serve alcoholic beverages.
• High school graduate or equivalent vocational training certificate; some college.
• Supervisory experience.
• 2–3 years of banquet food service experience.
• Knowledge of various food service styles.
• Fluency in spoken and written English.
• Food handling certificate.
• Ability to suggestively sell.
• Ability to input and access information in property management, computer, and point-of-sale systems.
• Ability to provide legible communication and direction and perform basic arithmetic.
• Ability to work with attention to detail, speed, and accuracy; prioritize and organize; remain calm and use good judgment to resolve problems; and follow directions thoroughly.
• Ability to understand guest service needs, work cohesively with coworkers, work with minimal supervision, and maintain confidentiality of guest and hotel information.
• Ability to identify departmental training needs, provide training, direct staff performance, and follow up with corrections when needed.

Nice To Haves

• Fluency in a second language, preferably Spanish.
• Certification in previous training in liquor, wine, and food service.
• Previous culinary training.
• Certification in an alcohol awareness program.
• Certification in C.P.R.
• Previous guest relations training.
• Familiarity with food and beverage cost controls.
• Familiarity with Sales and Marketing tools for Banquets.
• Creative ability to decorate food tables and displays.

Responsibilities

• Comply with departmental policies, service procedures, and standards; use equipment correctly and only as intended.
• Anticipate and respond to guest needs, maintain positive guest relations, answer inquiries, and resolve complaints.
• Maintain cleanliness, sanitation, and organization in assigned work areas and storage areas.
• Learn and communicate function details, including menus, wines, group requirements, attendance, service hours, special arrangements, service flow, and VIPs.
• Organize assigned functions and preparation work, follow up on special arrangements, and requisition supplies and linens as needed.
• Inspect function rooms, equipment, furniture, table settings, bars, buffets, receptions, and coffee breaks; address deficiencies.
• Coordinate with the Chef and Stewarding about menus, guaranteed numbers, equipment, delivery times, and special arrangements.
• Prepare server station assignments, verify staff attendance, document absences or lateness, coordinate breaks, and assign sidework.
• Conduct pre-function meetings and inspect staff grooming and attire.
• Ensure function door cards are prepared and posted, and arrange name cards, escort cards, head tables, and guest entrance as required.
• Meet the group coordinator, confirm arrangements, greet guests, and assist with seating.
• Direct service timing, communicate additional meal needs and special requests to the Kitchen, and monitor staff performance and guest satisfaction.
• Assist banquet staff and correct service deficiencies; communicate last call at the designated closing time.
• Present guest checks, total group charges, process payments, and follow cash-handling, credit, and cashiering procedures.
• Ensure unused food, condiments, banquet supplies, and function rooms are properly handled and returned or broken down after events.
• Ensure staff complete closing duties before signing out.
• Train staff as assigned, provide performance feedback to the Manager, report disciplinary issues, and participate in employee counseling.
• Promote a cooperative working climate and support productivity and employee morale.
• Respond promptly to radio or phone pages; submit maintenance work orders and contact Engineering for urgent repairs.
• Document relevant information in the department log book, complete paperwork and closing duties, and review assignments and follow-up with the Manager.

Benefits

• Competitive total compensation package, overtime eligibility, and department incentive programs.
• Paid time off.
• Medical, dental, and vision insurance.
• 401K plan.
• Complimentary shift meal.
• Employee benefit card with discounted room rates at Accor hotels worldwide.
• Professional development and learning programs through the Academy.
• Corporate social responsibility initiatives, including Planet 21.
• Career advancement opportunities, including national and international promotions.

What This Job Offers

• Career Level: Mid Level
• Education Level: High school or GED