Food & Beverage Supervisor/Banquet Captain

Cambria Hotel Austin Uptown near the Domain•Austin, TX

About The Position

The Food and Beverage Supervisor / Banquet Captain supervises daily restaurant, banquet, and other food-and-beverage outlet activities to support guest satisfaction, quality service, compliance with hotel policies and procedures, and financial goals. The role supports event execution at both hotel properties, including banquet operations, audio-visual readiness, and accurate daily banquet billing. It supervises approximately 5–10 associates and may perform hands-on operational duties as needed. The position coordinates banquet planning and delivery from BEO review through setup, service, breakdown, room resets, and billing. It works with Sales, Culinary, Housekeeping, Engineering, Front Office, Accounting, event organizers, and other teams to meet event specifications, respond to guest needs, and resolve operational or billing issues. The role also supports restaurant, bar, in-room dining, food truck, and mini-bar operations according to business needs and management direction. The work is performed indoors approximately 95% of the time and may require movement between hotel properties and event spaces. Physical duties include moving and carrying items typically weighing 20–40 pounds, bending and kneeling, moving around the property, and standing for extended periods. A high school diploma or equivalent, 1–2 years of banquet or catering experience, and 1–2 years of food-and-beverage supervisory experience are specified.

Requirements

High school diploma or equivalent education.
1–2 years of banquet or catering experience.
1–2 years of supervisory experience in food and beverage.
Ability to supervise approximately 5–10 associates, assign work, monitor performance, provide coaching and training, and support a professional, service-focused team environment.
Expected core competencies include integrity and respect, communication, innovation, teamwork and relationships, hospitality, job excellence, managing and developing others, and leadership.
Ability to lift, push, pull, and carry tables, chairs, trays, plates, chafing dishes, food products, and small equipment, typically weighing 20–40 pounds.
Ability to bend and kneel as needed to secure cords, skirt tables, and clean or reset event spaces.
Ability to move throughout the property and respond promptly to guest and operational needs over varying distances.
Ability to stand for extended periods while supervising service and observing functions.

Responsibilities

Supervise banquet shifts and outlet operations as needed, including restaurant, bar, in-room dining, food truck, and mini-bar activities.
Ensure Banquet Event Order requirements, including setup and audio-visual needs, are met; review BEOs and event specifications before functions.
Manage banquet functions at both hotel properties, including event setup, service, breakdown, cleanup, and room resets.
Attend BEO meetings and communicate event details and operational changes with Sales, Operations, Culinary, and other relevant teams.
Conduct pre-event briefings, assign work, supervise associates, and monitor service standards, appearance, performance, and completion of assigned duties.
Train servers and bartenders on the POS system, service standards, and guest-service expectations; coach associates and support a professional team environment.
Monitor guest service, respond to guest concerns and last-minute changes, and escalate matters requiring management approval.
Ensure checks and POS tickets are closed correctly; review voids, cancellations, discounts, complimentary transactions, offline ticket settlements, and related approvals and documentation.
Prepare weekly associate schedules based on budget, forecasted demand, event requirements, and business levels; review shift logs, call-offs, floor plans, and staffing coverage.
Inspect restaurants, banquet spaces, service areas, equipment, and dining areas for cleanliness, organization, safety, readiness, and proper setup.
Recommend and implement promotions, displays, buffet presentations, and other ideas to attract guests and increase local business.
Maintain, organize, and order Market Center products and supplies; conduct bar inventory and report variances, shortages, or unusual usage.
Review BEOs for event timing, guarantees, room setup, floor plans, menus, service style, special requests, and billing instructions; verify event details and deviations are documented and communicated.
Coordinate banquet setup and verify layouts, furniture, linens, place settings, buffet stations, signage, and equipment before guests arrive.
Monitor food quality, presentation, portion control, service timing, beverage service, food safety, sanitation, and responsible alcohol service during functions.
Review and coordinate audio-visual requirements; arrange setup with hotel personnel, event organizers, and approved vendors, and ensure equipment is positioned, connected, and tested on schedule.
Perform basic AV troubleshooting when trained and authorized; escalate technical issues, document equipment problems, and ensure safe handling, storage, and accurate AV rental and labor records.
Review completed BEOs and event records; verify attendance, consumption, additional orders, contracted charges, and authorized event changes against applicable records and procedures.
Prepare and review banquet checks, invoices, and supporting billing documentation; verify pricing, service charges, gratuities, taxes, discounts, deposits, payment arrangements, and charge routing.
Reconcile banquet checks and supporting documentation with BEOs, coordinate billing discrepancy resolution with Sales and Accounting, submit documentation by daily deadlines, and maintain organized records.
Follow authorization procedures for comps, discounts, voids, corrections, and billing changes; do not make unauthorized adjustments.
Support outlet inventory counts, ordering, receiving, stock rotation, waste control, reconciliation, cash handling, product presentation, and compliance with relevant procedures.
Provide hands-on restaurant support during peak periods, call-offs, special events, or staffing needs, including serving, bartending, hosting, expediting, and guest recovery when qualified.
Support food truck POS transactions, cash handling, inventory and sales reconciliation, safe food handling, temperature control, sanitation, opening and closing, setup, stocking, and cleaning.
Support room-service order accuracy, coordination, delivery, guest requests, service recovery, payment handling, and prompt collection, cleaning, sanitation, and return of trays, carts, and service equipment.
Oversee mini-bar replenishment, presentation, inventory records, stock rotation, expiration dates, storage conditions, consumption recording, and reporting of variances or discrepancies.
Report staffing needs, equipment damage, supply shortages, service issues, outlet concerns, guest feedback, maintenance needs, and operational improvement opportunities to management.
Perform server, bartender, and other operational duties when needed to maintain service quality and support the team.