Position Summary

The Banquet Captain directly supervises catered events including the planning, set-up, execution and tear down of all events. The Banquet Captain communications with the floor and kitchen staff throughout the event to ensure the highest guest satisfaction possible.

Requirements

• Responsible for the full execution of an event as outlined through the Event Order as approved by client and Hotel. 

This may include pre-planning, set up and servicing events through managing and executing a team as deemed 

necessary by hotel.

• Ability to perform all duties associated with contracts for meetings, events, conferences and dinners. Including but 

not limited to set-up, serving, and cleaning.

• Maintain a professional appearance when on hotel grounds. Furthermore, the Banquet Captain is responsible for 

managing the appearance of all team members associated with set-up and delivery of service insuring uniforms are 

worn correctly and name tags displayed properly.

• Understand and maintain all parts of the Standard Operating Procedures for Banquets and Events. Assist in making 

any updates to the SOP to ensure our customer service standards are always delivered.

• Attend all scheduled BEO meetings and post conference meetings as needed.

• Review all Event Orders in advance and advise Sales or Catering team member of any potential issues or inabilities to 

carry out the contracted event. It is the responsibility of the Banquet Captain to fully understand the needs of the 

client for each event to insure we deliver all services professionally and to the best of our ability.

• Ensure all set-ups of events are as outlined on Event Order.

• Ensure the flow of any scheduled event meets the times as outlined on an event order, per the SOP for Banquets and Events.  
 • Understand and compliance that any deviation to an event order must be authorized by the decision maker listed on 

the BEO or by the sales manager. 

• Ensuring all event space is clean and all items and are in working order; including times when no events are taking 

place. Maintain stock inventory of catering items. 

• Commitments on the Event Orders include timing of events, set-up requirements and number of anticipated 

attendances for a scheduled event.

• Maintain communication between event team and kitchen team during an event to insure delivery of culinary 

commitments are met as outlined on Event Orders.

• Ensuring all equipment needed to execute a meeting or events are available. This would include all AV, linen, office, 

meeting supplies, etc. as outlined on the Event Order and SOP for Banquets and Events.

• Communicating to the sales team who the lead server will be in the event of his/her absence from an event.

• Scheduling other team members as needed to carry out the scope of an event contract.

• Ensuring all team members take appropriate breaks based upon their schedules and requirements of HR.

• Payment information is listed on the bottom of all Event Orders, it is the responsibility of the Banquet Captain to 

ensure the Sales and Catering team communicated effectively all payment information and have full understanding 

of acceptable method of payments for contracted events. 

• Follow all post payment procedures. Upon conclusion of each event the Banquet Captain will follow payment 

procedures, obtain duplicate copies and signature of onsite contact. 

• Banquet Captain is responsible for delivering the Banquet Check upon the day of the event to the front desk for 

posting and payment SOP. 

“Upon conclusion of every event Banquet Captain will provide two copies of the correct Banquet Check for the onsite contact of said event. 

One copy is for the client’s file and the other must be signed by client onsite. After signature is acquired, it is the Banquet Captains 

responsibility to deliver this Banquet Check to the front desk for to be posted and paid as outlined in the Accounting SOP. These charges must 

be posted the day of event.”

• Circumstances may require Banquet Captain to collect differences to obtain zero balance upon closing of event 

based on advanced deposit arrangements. “If a method of payment listed on the BEO indicates there is an Advance Payment of a 

certain amount and the final Banquet Check exceeds that amount, it may be required that the Banquet Captain collect the remaining balance. 

This should be the exception to the rule, yet at times may be required.”

• Have knowledge about rooms, locations, amenities, features, hours of operations, daily activities and all other 

services offered by the hotel.

• Understanding of food and beverage banquet industry standards such as buffet set up, food displays, guest flow, 

and functionality of event space. 

• Foster a professional, positive, cooperative work environment and promote open lines of communication with front 

office staff and all other departments, including management and owners.

• Always present oneself and team with the highest level of professionalism and hospitality. Respond in a courteous 

manner to all questions, complaints, and/or request to ensure strong guest satisfaction.

• Must ensure highest level of safety and be continually alert for the safety of all team members and guests. Always 

reporting any unsafe conditions or suspicious activity to your immediate supervisor.

• Attend to crisis or emergency situations promptly and in accordance with company policies and procedures. Perform 

service recovery if necessary.

• Must be able to work in a fast-paced environment. 

• Must be able to work independently on tasks, goals and organization, while leading catering support team in the 

same manner. 

• This position routinely requires standing, walking, holding/carrying, reaching, twisting, bending/stooping, 

pushing/pulling, kneeling/squatting, sitting, climbing stairs/ladders. Employee will have the ability to lift and/or 

move at least forty pounds on a consistent basis. 

• Assist sales and catering team on any special projects, sales blitz, special event or holiday planning required by our company. 

• Perform any other job-related duties as assigned.

• Stay a briefed on all position required training and attend or host meetings.

Experience/Education

• Leadership experience in a fast-paced retail and/or food service environment

• Exceptional Customer Service

• Previous supervisory experience strongly preferred

• Effective Communication

• Ability to multi-task

• High school diploma/ GED required

• Bachelor’s degree in Hospitality or related discipline preferred