Banquet Captain ("Capitan de Banquetes")

Azul Hospitality•Redding, CA

13d•$18 - $18

About The Position

The Banquet Captain oversees banquet event execution, including planning, ordering, setup, service, and breakdown. Reporting to the Director of Food and Beverage, the role works closely with Catering, Sales, and Culinary to ensure banquet operations meet client needs. The position supervises banquet service staff, coordinates event logistics and service, and ensures function spaces and equipment are ready and properly maintained. This role requires regular attendance and the ability to work varying schedules based on hotel business needs, including scheduled training sessions and meetings. Staff must follow company, safety, security, grooming, and uniform standards. The position may also assist guests, report hazards or maintenance issues, and perform other reasonable duties assigned by supervisors.

Requirements

High school diploma or equivalent education.
1 to 3 years of high-volume banquet service experience.
At least 21 years of age to serve alcohol.
Safe Server Alcohol & Food certification.
Ability to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills; strong leadership, customer relations, organizational, and attention-to-detail skills.
Intermediate computer skills and basic computational ability.
Ability to analyze needs and ensure appropriate tools are provided; resolve issues and deal effectively and diplomatically with internal and external customers.
Knowledge of Windows OS, MS Office, PMS, and POS.
Ability to work independently and demonstrate analytical and issue-resolution skills.
Knowledge of table and bar service, table settings, and service ware; ability to describe menu items and preparation methods.
Ability to perform the essential job functions with or without reasonable accommodation.
Regular attendance and flexibility to work varying schedules in response to hotel business needs.

Nice To Haves

Hotel or resort banquet experience.

Responsibilities

Oversee banquet service operations and ensure event details are executed.
Help ensure events run on time, adjust plans as needed, and communicate changes to appropriate personnel.
Review Banquet Event Orders (BEOs) at the start of each shift and confirm conference rooms are set as contracted.
Confirm contracted audio/visual equipment needs for events.
Directly supervise, coach, and train banquet service staff; manage staff shifts and timetables.
Coordinate with Catering, Sales, Food and Beverage managers, and Culinary to provide quality service to meeting and banquet guests.
Attend weekly banquet event order and group resume meetings and ensure areas are prepared.
Communicate with meeting planners to confirm needs and receive last-minute instructions or changes.
Stay informed about upcoming groups and major conventions over the next 90 days; review assigned menus and clarify questions about menu items.
Supervise meeting-room setup before events and coordinate food quantities and service timing with the culinary team.
Assist the culinary team as needed with preparation, ordering, and inventory.
Monitor supplies, equipment, and furniture inventory and check inventory needs for upcoming events.
Ensure buffet, reception, and meeting requirements are met.
Complete daily administrative tasks; coordinate food and drink service between the kitchen and service staff, and assist at the bar during high-volume hours.
Handle china, glassware, silverware, linen, props, and other equipment properly, and ensure they are stored correctly after use.
Recommend maintenance and repairs and ensure function spaces are kept clean and orderly.
Assist with guest inquiries; follow company and safety/security policies; report maintenance problems, hazards, accidents, or injuries; and perform other duties as assigned.
Maintain required grooming and uniform standards and attend scheduled training sessions and meetings.