Banquet Captain

American Golf Corporation•Pomona, CA

2d•Onsite

About The Position

The Banquet Captain is responsible for supervising and executing banquet operations to ensure each event is delivered with exceptional service, efficiency, and hospitality. This role supports the planning and setup of banquet spaces, leads banquet staff during service, and ensures all guests feel welcomed and well cared for throughout their visit. The Banquet Captain represents the event team with professionalism and is accountable for guest satisfaction, safety, and adherence to service standards.

Requirements

Minimum of 2 years in food & beverage service, catering, or banquet operations required; leadership experience preferred.
Exceptional guest service and communication skills; able to resolve concerns with professionalism.
Strong organization and ability to manage multiple priorities in a high-volume, fast-paced setting.
Ability to guide and motivate a team with confidence and clarity.
Comfortable working with schedules, inventory, and BEO comprehension.
High school diploma or equivalent required.
Must meet legal age requirements for alcohol service; state-specific certifications required where applicable.

Responsibilities

Review Banquet Event Orders (BEOs) or Event Plans to ensure all setup, timing, and service requirements are understood and executed accurately.
Lead pre-shift briefings with banquet staff to review event details, roles, timelines, and safety standards.
Oversee setup of banquet rooms including tables, chairs, linens, décor, service stations, and A/V as required.
Direct and assist with timely delivery of all meal courses and beverage service, adjusting staffing or process as needed to maintain smooth flow.
Interact with guests and event hosts to confirm needs are met, resolve issues, and deliver a high-quality hospitality experience.
Assign duties, manage shift schedules, and support efficient staff deployment throughout each event.
Train new and existing staff on service etiquette, guest engagement, and operational procedures.
Foster a positive, professional team environment built on clear communication and accountability.
Maintain cleanliness, organization, and equipment condition before, during, and after events.
Monitor inventory of service equipment, furniture, and supplies; communicate replenishment needs to management.
Enforce compliance with food safety, sanitation policies, and responsible alcohol service.
Support post-event breakdown, room resets, and ensure a secure, hazard-free environment.