Captain - Banquet

Hard Rock Sacramento at Fire Mountain•Wheatland, CA

13d

About The Position

The Banquet Captain coordinates banquet staff and food and beverage services. The role trains and supervises the banquet team, enforces hotel standards for room setup, upkeep, service, event courses, cleaning, grooming, and hygiene, and supports a high level of guest relations. The Captain handles guest requests, complaints, and questions and communicates relevant details to departments such as Conference Management, the kitchen, and the F&B manager. The position plans and oversees assigned banquet functions, coordinates event details with hosts and internal teams, ensures rooms and service areas are clean and properly equipped, and oversees timely setup and food service. The Captain monitors staff performance, helps conduct pre-shift and pre-function meetings, participates in room setup and service, and ensures guest requirements are ready 30 minutes before an event. The role also oversees billing and sales reconciliation, monitors function profitability and waste, and assists with equipment and facility maintenance schedules. The position requires at least two years of banquet operations experience in a high-volume casino, prior gaming-industry experience, and a high school diploma or GED. Tribal gaming experience is strongly preferred. The employee must obtain and maintain required licenses and certifications, pass a background check and drug screening, and be at least 21 years old. The role may involve varying shifts and schedules and physical work, including transporting trays or plates weighing up to 50 pounds, retrieving dropped items, and cleaning and sanitizing work and public spaces.

Requirements

At least two years of banquet operations experience in a high-volume casino.
Prior experience in the gaming industry.
High school diploma or GED.
Excellent oral and written communication skills.
Ability to speak, read, write, and understand the primary language or languages used in the workplace.
Ability to use judgment and reasoning in emergencies such as sudden illness, accidents, or interrupted service.
Strong knowledge of banquet and food-service techniques and standards.
Knowledge of food, beverage, and wine service and table-service procedures and etiquette.
Excellent customer service skills.
Ability to present an enthusiastic, outgoing, and professional appearance.
Ability to work varying shifts and schedules as needed.
Ability to communicate effectively with employees at all levels and with guests.
Ability to transport trays or plates weighing up to 50 pounds and serve food and beverages.
Ability to obtain and maintain valid licenses and certifications required by Federal, State, and ERGC Gaming regulations.
Must successfully pass a background check and drug screening.
Must be at least 21 years old.
Ability to complete training required for daily operational duties.
Ability to use equipment including a coffee machine, beverage dispenser, microwave, toaster, and Point-of-Service System.

Nice To Haves

Prior experience in Tribal Gaming is strongly preferred.

Responsibilities

Meet and greet guests in a friendly, warm manner and provide excellent customer service.
Coordinate with event hosts on all aspects of banquet functions and communicate frequently to ensure their needs are met.
Maintain the banquet logbook and update function sheets and BEOs.
Inspect banquet rooms and service areas for cleanliness, proper setup, and sufficient supplies and equipment.
Oversee assigned banquet functions, ensuring food counters are set and ready at the appointed time.
Plan event courses and coordinate their timely, quiet, and courteous execution.
Observe guests to identify additional requests and determine when to begin the next course or conclude a meal.
Follow banquet processes and hotel policies and procedures.
Supervise and train staff in banquet room setup and breakdown according to contracts and managers’ instructions.
Coordinate and train staff in food and beverage service according to standards.
Discuss last-minute changes with the banquet team and ensure guest requirements are ready 30 minutes before the event begins.
Coordinate function details with the banquet team, Sales and Catering management, and kitchen staff; maintain contact with the banquet chef to align food production and service.
Monitor banquet personnel and assist with pre-shift and pre-function meetings.
Participate in banquet room setup and food and beverage service.
Communicate with fellow supervisors and banquet managers about the day’s work progress.
Ensure guest checks are billed and signed by the host according to planned arrangements.
Ensure daily sales reconciliation and postings are accurate and provided to the Front Office.
Comply with hotel security, safety, emergency, and energy procedures.
Ensure banquet staff meet grooming and hygiene standards.
Monitor function profitability, quality, portion control, waste, and lost or broken supplies.
Assist the manager in establishing maintenance, repair, and cleaning schedules for banquet equipment and facilities.
Guide, direct, and motivate staff; set performance standards and monitor performance.
Complete required banquet department training and operational duties.
Assist at special events and parties, including carving, cooking, and setting up or tearing down stations or work areas.
Clean and sanitize work and public spaces.
Perform other duties as assigned.
Obtain any government-required licenses or certifications, such as liquor licenses.
Respond quickly and accurately to guest requests.
Restock materials, retrieve dropped items, take orders, recite specials, and identify menu items to customers as needed.
Use banquet and food-service equipment and the Point-of-Service System.