Banquet Captain

Study Hotels•Philadelphia, PA

6d•Onsite

About The Position

The Study at University City is seeking an experienced, organized, and hospitality-driven Banquet Captain to join our Food & Beverage team. This hands-on leadership position is responsible for overseeing the execution of assigned meetings, receptions, dinners, and special events while providing genuine hospitality and the highest quality of service to our guests. The Banquet Captain serves as the primary operational point of contact during assigned functions, leading the banquet service team from setup through breakdown and ensuring each event is executed according to established plans and service standards. This position works closely with Culinary and hotel teams to coordinate timing, respond to changes, and ensure event details are carried through consistently. The ideal candidate is a confident and approachable leader who enjoys being part of the operation. We are looking for someone who can organize a team, anticipate guest needs, manage multiple priorities, communicate effectively, and remain composed when event needs change. Above all, this individual understands how thoughtful details and attentive service contribute to a successful and memorable event. Our caring and attentive associates reinforce our belief that guest service is our highest priority. We seek energetic, service-oriented individuals who take pride in creating thoughtful experiences and supporting both our guests and one another.

Requirements

Previous banquet, catering, restaurant, or comparable food and beverage service experience required; previous banquet leadership or captain experience strongly preferred.
Strong understanding of banquet service, event setup, food and beverage service, and function execution.
Ability to confidently provide direction and guidance to banquet team members while remaining actively involved in service.
Friendly, engaging, and professional demeanor with a genuine commitment to hospitality and guest service.
Strong organizational and time-management skills with the ability to manage multiple priorities and event details in a fast-paced environment.
Ability to remain composed, flexible, and solutions-oriented when event details or guest needs change.
Excellent verbal communication and interpersonal skills.
Ability to read and understand event details, menus, service instructions, and function requirements.
Working knowledge of food, wine, beer, cocktails, and responsible alcohol service preferred.
Ability to communicate and work effectively with Culinary, Food & Beverage, Sales, and other hotel departments.
Availability to work a flexible schedule based on event needs, including mornings, evenings, weekends, and holidays.
Proficiency in English required; a second language is a plus.
Ability to stand and remain active for extended periods throughout an event.
Ability to lift, carry, push, or otherwise move items weighing up to 50 pounds.

Nice To Haves

High school diploma or equivalent preferred.
Previous banquet leadership or captain experience strongly preferred.
A second language is a plus.

Responsibilities

Lead the execution of assigned banquet and event functions from setup through service and breakdown, ensuring established event details and service standards are followed.
Review event requirements and function details prior to service to understand timing, room setup, menu, beverage service, guest counts, special requests, and other operational needs.
Warmly greet group contacts and serve as a primary point of contact during assigned functions for service requests, changes, or concerns.
Provide direction and guidance to banquet servers and support team members throughout setup, service, and breakdown.
Conduct pre-function meetings and communicate event details, service expectations, assignments, stations, timing, and special instructions to the banquet team.
Assign setup, service, and breakdown responsibilities based on the needs of each function.
Inspect meeting and event spaces prior to guest arrival to ensure room setup, equipment, supplies, cleanliness, and presentation meet event requirements and hotel standards.
Confirm that required banquet equipment, service pieces, linens, beverages, and other supplies are complete and properly positioned before service.
Coordinate closely with the Culinary team regarding service timing, menu execution, dietary restrictions, allergies, special requests, and changes to the event.
Inspect food and beverage presentation prior to service and help ensure quality and presentation standards are maintained throughout the function.
Monitor event flow and guest experience throughout each function, proactively identifying needs and adjusting service as necessary.
Respond promptly and professionally to guest concerns, requests, or changes and involve appropriate leadership when necessary.
Maintain accurate knowledge of event menus, ingredients, allergy considerations, wine, beer, cocktails, and other beverage offerings.
Ensure banquet team members follow established service, sanitation, safety, and responsible alcohol service standards.
Assist directly with setup, food and beverage service, clearing, resetting, and breakdown as needed; this is a hands-on leadership position.
Ensure event spaces, service areas, and banquet equipment are properly cleaned, organized, and returned to appropriate locations following functions.
Communicate event updates, guest feedback, operational concerns, and follow-up needs to Food & Beverage leadership and appropriate hotel departments.
Work collaboratively with Culinary, Sales, Front Office, Engineering, and other departments to support seamless event execution.
Assist other Food & Beverage operations as needed based on hotel and business demands.
Perform additional duties as assigned to support the success of the Food & Beverage operation and hotel.