The Banquet Captain is responsible for overseeing the smooth operation of all banquet events, ensuring exceptional guest satisfaction and adherence to hotel standards. This role requires strong leadership, organizational skills, and a keen eye for detail.

Responsibilities

• Event Planning and Coordination:
• Collaborate with clients to understand their specific needs and preferences for each event.
• Develop detailed event timelines and coordinate with various departments (e.g., catering, housekeeping, engineering) to ensure seamless execution.
• Oversee the setup and breakdown of banquet facilities, including table arrangements, linens, and décor.
• Staff Management:
• Recruit, hire, train, and supervise banquet staff, including servers, bartenders, and bussers.
• Assign tasks and responsibilities to ensure efficient workflow and optimal service delivery.
• Monitor staff performance and provide feedback and coaching to improve skills and knowledge.
• Guest Service:
• Greet and welcome guests upon arrival, addressing any questions or concerns promptly.
• Ensure guests' needs are met throughout the event, including food and beverage service, special requests, and timely problem resolution.
• Maintain a positive and professional demeanor, fostering a welcoming atmosphere for all guests.
• Food and Beverage Service:
• Oversee the presentation and service of food and beverages, ensuring adherence to menu specifications and timing.
• Monitor inventory levels and place orders for supplies as needed.
• Coordinate with the kitchen to ensure timely delivery of food and beverages.
• Financial Management:
• Monitor event costs and ensure adherence to budgets.
• Process payments and reconcile accounts, ensuring accurate billing and revenue collection.
• Safety and Compliance:
• Enforce safety and sanitation standards, complying with all local health and safety regulations.
• Conduct regular inspections of banquet facilities and equipment to identify and address potential hazards.

Qualifications

• Proven experience as a Banquet Captain or similar role in a hotel or catering environment.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal skills.
• Ability to multitask and prioritize tasks effectively.
• Knowledge of food and beverage service standards.
• Proficiency in using point-of-sale systems and other relevant software.
• Flexibility to work varying shifts, including weekends and holidays.