Banquet Captain ("Capitan de Banquetes")

Azul Hospitality • Seattle, WA

1d • Onsite

About The Position

The Banquet Captain oversees 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 that meet client demands. The position involves direct supervision, coaching, and training of banquet service staff, managing shifts, and developing staff training programs focused on customer service and serving etiquette. The Banquet Captain also attends weekly meetings, communicates with meeting planners, stays informed about upcoming events, and supervises room set-up. They liaise with the culinary team regarding food quantities and timing, assist with preparation, ordering, and inventory, and monitor supplies and equipment. The role includes running the floor, coordinating service, acting as an ambassador at the bar during peak hours, and ensuring proper handling and storage of all banquet equipment. Maintenance and housekeeping of function spaces are also key responsibilities, along with any other duties assigned by management.

Requirements

• 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.
• 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 work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

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 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 needs are met and to receive last-minute instructions or changes.
• Stays aware of upcoming groups and major conventions over the next 90 days.
• Reads assigned banquet menus and clarifies any unclear items.
• Supervises the set-up of all meeting rooms prior to each event.
• Meets with the culinary team to confirm food quantities and timing.
• Assists the culinary team with preparation, ordering, and inventory as needed.
• Monitors the inventory of supplies, equipment, and furniture.
• Ensures specific needs for buffets, receptions, and meetings are met.
• Checks inventory needs for all upcoming events.
• Completes all daily administrative tasks.
• Runs the floor and coordinates food and drink service by liaising with the kitchen and service staff.
• Acts as an ambassador at the bar during high volume hours.
• Ensures proper handling and storage of all equipment (china, glassware, silverware, linen, props).
• Recommends proper maintenance and repair to the maintenance department and 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.

Benefits

• Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment.
• Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities.
• Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel.
• Attendance at all scheduled training sessions and meetings is required.

What This Job Offers

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