On Call Banquet Captain

Avion Hospitality Employee Services LLC•San Antonio, TX

About The Position

The Banquet Captain supervises and assists with the setup, service, and cleanup of assigned banquet functions. The role inspects event setups against Banquet Event Orders, coordinates with Sales/Catering and event contacts, directs banquet staff, and helps ensure service, safety, sanitation, and hotel standards are maintained. The captain may assist with schedules, wage reports, hiring, training, inventory, banquet checks, and audio/visual support, as well as perform other duties assigned by the Food and Beverage Manager. The position requires at least one year of progressive experience in a hotel or related field and a high school diploma or equivalent. College coursework in a related field is helpful, and prior supervisory responsibility is preferred. Alcohol Awareness Certification is required in compliance with state regulations; other applicable certifications may include Food Handlers and Safety. The role calls for clear communication, sound judgment, initiative, composure under pressure, problem-solving, listening skills, and the ability to work with financial information and basic arithmetic. Work takes place primarily indoors, with frequent or constant exposure to noise, standing, walking, talking, hearing, and close visual work. The position also frequently involves reaching, pushing, pulling, finger dexterity, feeling, and repetitive motions. Occasional lifting of 20–50 pounds is indicated. A valid driver’s license and motor vehicle background check are required, as is a criminal background check; a drug screen is not required. Scheduling varies according to hotel needs.

Requirements

At least 1 year of progressive experience in a hotel or related field.
High school diploma or equivalent.
Alcohol Awareness Certification, in compliance with state regulations.
Ability to convey information and ideas clearly.
Ability to evaluate alternative courses of action quickly and accurately.
Ability to work effectively in stressful, high-pressure situations and maintain composure and objectivity.
Initiative in anticipating work needs and taking appropriate action.
Ability to handle workplace problems by anticipating, preventing, identifying, and solving them.
Ability to assimilate information and data from different sources and adapt it to specific constraints and needs.
Effective listening skills and ability to understand and clarify coworkers’ and guests’ concerns.
Ability to work with financial information and data and perform basic arithmetic.
Valid driver’s license and motor vehicle background check.
Criminal background check.

Nice To Haves

College coursework in a related field.
Previous supervisory responsibility.

Responsibilities

Approach guests and employees in a friendly, service-oriented manner and maintain a warm demeanor.
Maintain regular attendance according to hotel standards and scheduling needs.
Meet personal appearance, grooming, uniform, and name-tag standards.
Comply with hotel standards, regulations, certification requirements, safety rules, and state liquor laws.
Inspect meeting and banquet setups against the Banquet Event Order.
Supervise and assist with setup of catered functions and ensure adequate advance preparation for service.
Act as liaison between the Sales/Catering Manager and the in-house meeting or banquet contact.
Respond to guest problems, complaints, and accidents, and communicate issues to the appropriate manager or supervisor.
Assist management with banquet work schedules and Banquet Wage Progress Reports.
Assist with banquet service and setup as needed.
Requisition liquor for banquet bars and maintain control of beverage service.
Supervise and assist with breakdown and proper storage of equipment and supplies after functions.
Inspect sanitation, cleanliness, and organization of function spaces and storage areas.
Know banquet menus, prices, hotel services, facilities, fire exits, and fire extinguisher locations and operation.
Enforce hotel policies, safety rules, and banquet department standard operating procedures.
Supervise banquet staff as directed by the Banquet Manager, Banquet Supervisor, or Food and Beverage Manager.
Hold pre-function meetings and verify staffing, menus, and required event equipment.
Assign tasks and stations to servers; supervise service of stations or rooms; and assist servers during functions.
Prepare banquet checks and obtain signatures from guest contacts.
Monitor functions throughout the assigned shift, supervise cleanup, and verify server paperwork after events.
Assist management with hiring and training banquet staff and cross-train as needed for supervisory support.
Assist the audio/visual company as necessary.
Correct hazards and notify management.
Submit supply orders for approval and maintain inventory levels.
Handle lost-and-found items according to standards.
Attend meetings as required and perform other assigned or required duties.