Banquet Captain ("Capitan de Banquetes")

Sheraton Redding at the Sundial Bridge•Redding, CA

13d•$18 - $18•Onsite

About The Position

The Banquet Captain oversees the planning and execution of banquet events, including ordering, setup, service, and breakdown. Reporting to the Director of Food and Beverage, the position works closely with Catering, Sales, and Culinary to meet client needs and deliver successful banquet operations. The role includes supervising and training banquet service staff, coordinating event timing and service, managing supplies and equipment, and completing administrative duties. The position is part-time and may require varying schedules based on hotel business needs, as well as attendance at scheduled training sessions and meetings.

Requirements

High school diploma or equivalent education.
One to three years of high-volume banquet service experience.
At least 21 years of age to serve alcohol.
Safe Server Alcohol and Food certification required.
Ability to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills; strong leadership, customer relations, organizational, and detail-oriented skills.
Intermediate computer skills and basic computational ability.
Ability to analyze and anticipate user needs and ensure appropriate tools are available at the property level.
Ability to work effectively with internal and external customers, using patience, tact, and diplomacy, and to gather accurate information to resolve conflicts.
Knowledge of basic Windows OS, MS Office, PMS, and POS functions.
Ability to work independently and resolve issues, with proven analytical skills and strong attention to detail.
Knowledge of table and bar service, appropriate table settings, and service ware.
Ability to describe menu items and methods of preparation.
Ability to meet the physical demands described, including standing and moving for extended periods, working in extreme temperatures, lifting up to 45 pounds, and pushing or pulling carts and equipment weighing up to 250 pounds.
Maintain a neat, clean, and well-groomed appearance in accordance with company and property standards.
Regular attendance and flexibility to work varying schedules according to business needs.

Nice To Haves

Hotel or resort banquet experience preferred.

Responsibilities

Oversee banquet service operations and ensure event details are executed.
Assist the Director of Food and Beverage with keeping events on schedule, making adjustments as needed and communicating them to appropriate personnel.
Review Banquet Event Orders at the beginning of each shift and ensure rooms are set according to contract; confirm contracted audiovisual equipment needs.
Directly supervise, coach, and train banquet service staff, including managing shifts and timetables and providing customer service and serving-etiquette training.
Collaborate with Catering, Sales, Food and Beverage managers, and the Culinary team to provide quality service to meeting and banquet guests.
Attend weekly banquet event order and group resume meetings and ensure all areas are prepared.
Communicate with meeting planners to confirm needs and check for last-minute instructions or changes.
Track upcoming groups and major conventions over the next 90 days; review assigned banquet menus and seek clarification when needed.
Supervise meeting-room setup before events.
Coordinate with the Culinary team on food quantities and kitchen timing; assist with preparation, ordering, and inventory as needed.
Monitor supplies, equipment, and furniture inventory and check inventory needs for upcoming events.
Ensure specific requirements for buffets, receptions, and meetings are met.
Complete daily administrative tasks.
Coordinate food and beverage service on the floor by liaising with kitchen and service staff; act as a bar ambassador during high-volume periods.
Handle china, glassware, silverware, linen, props, and other equipment properly and ensure appropriate storage after use.
Recommend maintenance and repairs to the Maintenance department and ensure function spaces are properly kept.
Assist with guest inquiries, follow company and safety/security policies, and report maintenance problems, hazards, accidents, or injuries.
Perform other reasonable duties assigned by managers or supervisors.
Maintain regular attendance, comply with hotel rules and regulations, and attend scheduled training sessions and meetings.