Hotel Carmichael - Banquets Captain

Hotel Carmichael, 1 Carmichael Square, Carmel, Indiana, United States of America

The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing, and execution of all banquet functions. Oversees set‑up and clean‑up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event. Greets and welcomes guests/clients in charge and anticipates all requests.

• Supervises Banquet staff in the completion of the assigned functions and set‑up, as well as overseeing the service and breakdown of events in a safe manner.
• May be requested to attend weekly BEO meetings and discuss action plans for events; informs staff of specific needs for buffets and receptions.
• Reviews banquet event orders (BEOs) and communicates with the meeting/event planner handling the function to ensure all needs have been met and to check for any last‑minute instructions or changes.
• Ensures that all scheduled functions take place on time and according to plan; all rooms are ready 15 minutes before the time on the BEO.
• Conducts pre‑function meetings to ensure personal hygiene and appearance standards of staff are met.
• Checks‑in servers, assigns stations, and pre‑posts function for side‑work duties.
• Inspects the proper setting of buffet tables, food service tables, and table place settings—including table linen, china, glass, silverware, and condiments—to ensure each element is clean, undamaged, and attractive; confirms that table complements have been properly filled.
• Continuously monitors work stations, refilling beverages, and removing service items and condiments.
• Responsible for all servers on the floor and supervises services received by the guests throughout each assigned function.
• Serves alcoholic/non‑alcoholic beverages in accordance with federal, state, local and company regulations.
• Prepares daily summary and turns it in to Night Audit with all completed banquet checks.
• Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service; gives an exact count after guests have been seated and advises on last‑minute timing.
• Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
• Supervises clearing and post‑function clean‑up; checks servers out, ensuring that function rooms and storage areas are clean and equipment is cleaned and stored properly.
• Additional tasks and responsibilities may be assigned at the discretion of the manager and may be added or revised based on volume of business and current needs.

• Lead, motivate, and develop banquet curators.
• Maintain constant communication to ensure seamless coordination between kitchen and service.
• Provide accurate guest counts and timing updates to culinary leadership.
• Supervise post‑function clean‑up, ensuring rooms and storage areas are left immaculate.
• Review and finalize banquet checks for accuracy and secure host signatures.
• Prepare daily summaries and submit completed banquet checks to Night Audit.

Able to push, stand, stoop, bend, and lift items weighing up to 50 pounds repetitively.

This job description is not intended to create a contract of employment. Employment with the Company is at‑will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.