Banquet Captain

Margaritaville Times Square•New York, NY

6d•Onsite

About The Position

The Banquet Captain leads event staff and ensures seamless execution of events from setup to breakdown. This role coordinates food and beverage service, manages logistics, and resolves on-site issues. The Banquet Captain maintains high service standards, ensures compliance with safety policies, and works closely with other departments to deliver a smooth and successful guest experience.

Requirements

Previous experience in a banquet and event environment, preferably within the food and beverage industry
Strong interpersonal and communication skills, with the ability to interact effectively with customers and team members.
Ability to multi-task in a fast-paced environment while maintaining attention to detail.
Demonstrated ability to work independently and as part of a team.
Familiarity with point-of-sale systems and cash handling procedures.
Ability to follow written and verbal instructions and maintain high standards of quality and service.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Health permit/food safety and alcohol awareness certification; staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.

Responsibilities

Lead and provide on-the-job guidance to BEO / PX staff members, ensuring they are adequately trained and supported in their duties.
Serve as the primary point of communication between event staff members and clients to ensure all event details are properly executed.
Set up and break down event spaces (tables, chairs, linens, decorations) as required by the BEO / PX schedule.
Inspect event areas for cleanliness and proper setup before guests arrive.
Coordinate food and beverage service, ensuring accurate and timely fulfillment of orders during events.
Support in resolving guest concerns or logistical issues that may arise during event operations, escalating to management as needed.
Monitor event supply inventory and communicate restocking needs to management.
Maintain a professional appearance and positive attitude, consistently representing the venue with excellent service.
Attend weekly BEO meetings.
Provide staffing guidelines for events to leadership team.
Complete staff group tip out sheet and provide to leadership.
Ring group into POS ensuring Aloha and Triple seat match.
Confirm payment from client.
Ensure adherence to venue policies, health, and safety procedures at all times.
Collaborate with other departments, including kitchen and event coordination staff members, for seamless event execution.