Banquet Captain

Crescent Careers•Horseshoe Bay, TX

8d•Onsite

About The Position

The Banquet Captain oversees the successful execution of banquet and special event functions. This role partners with Banquet Management to coordinate event operations, lead banquet staff, ensure service standards are met, and deliver exceptional guest experiences.

Requirements

Minimum of two years of banquet supervisory experience; resort or hospitality experience preferred.
Current TABC Certification and TIPS Certification required.
Knowledge of banquet, fine dining, and formal service standards, including white-glove service.
Working knowledge of audiovisual equipment, weddings, banquet operations, and beverage service.
Proficiency in Microsoft Word and Excel preferred.
Strong leadership, communication, and organizational skills.
Ability to read, write, and communicate effectively in English.
Professional appearance and adherence to company grooming and uniform standards.
Frequently lift and/or move up to 50 pounds.
Occasionally lift and/or move up to 10 pounds.
Ability to stand, walk, bend, and move throughout the workday.
Strong problem-solving and decision-making skills.
Ability to lead teams, provide clear direction, enforce policies and procedures, and promote a collaborative work environment.
Commitment to maintaining a safe, clean, and environmentally responsible workplace.

Nice To Haves

Resort or hospitality experience preferred.
Proficiency in Microsoft Word and Excel preferred.

Responsibilities

Supervise banquet servers, bartenders, and support staff during banquet and special event operations.
Provide training, coaching, and performance feedback to ensure service excellence and adherence to standards.
Review and execute Banquet Event Orders (BEOs), ensuring all event requirements are accurately communicated and fulfilled.
Ensure meeting and event spaces are properly set, organized, and maintained according to BEO specifications.
Conduct inspections of banquet rooms, hallways, storage areas, and public spaces to maintain cleanliness, safety, and organization.
Communicate effectively with Event Management, Culinary, Front-of-House leadership, members, and guests regarding event needs and operational updates.
Attend BEO and event planning meetings as required.
Prepare daily operational recaps, including event revenue, staffing, attendance, operational concerns, and other relevant information.
Support administrative functions, including scheduling, inventory management, and beverage ordering.
Foster a positive, guest-focused environment by providing professional and welcoming service.
Assist with additional duties and special projects as assigned.