Banquet & Catering Captain

Description Banquet Captain

Reports to:

Banquets Manager/Director F&B

The Banquet Captain oversees and supports the set-up, service, and clean-up for all designated banquet functions, ensuring smooth operations and high service standards.

• Maintain a friendly, service-oriented approach in all interactions with guests and staff.
• Ensure regular attendance in compliance with Aimbridge Hospitality standards, with flexibility based on hotel needs.
• Adhere to personal appearance and grooming standards, including proper uniform and name tag.
• Follow all Aimbridge Hospitality guidelines to ensure safe and efficient hotel operations.
• Comply with certification requirements, including Alcohol Awareness, Food Handler, and Safety certifications.
• Maintain a positive and welcoming demeanor at all times.
• Inspect meeting and banquet function setups, ensuring compliance with the Banquet Event Order.
• Supervise and assist in the set-up of catered events, ensuring that all preparations align with the hotel's service standards.
• Act as the primary point of contact between the Sales/Catering Manager and the event’s contact person.
• Address guest complaints, issues, and accidents, and escape to the Banquet Manager, Supervisor, or Food & Beverage Manager.
• Support the Banquet Manager/Supervisor/F&B Manager in creating work schedules and completing wage progress reports.
• Works cross-functional across Food & Beverage department, when and as needed
• Assist with the service and breakdown of functions, ensuring efficient and organized operations. Oversee all function set-ups and breakdowns
• Handle liquor requisitions for banquet bars and manage beverage service to ensure proper control.
• Supervise and assist with post-event breakdown, ensuring proper storage of equipment and supplies.
• Maintain cleanliness and organization in all function spaces and storage areas.
• Ensure compliance with state liquor laws and hotel policies.
• Familiarize yourself with banquet menus, pricing, and hotel services.
• Be knowledgeable about safety procedures, including fire exits and fire extinguisher locations.
• Supervise Banquet staff as directed by management.
• Enforce Standard Operating Procedures (SOPs) for the Banquet department.
• Conduct pre-function meetings and confirm staffing levels and menu details for events.
• Ensure availability of required equipment for each event.
• Assign tasks to servers and supervise their stations.
• Monitor service during the event and assist where necessary.
• Oversee event clean-up and verify staff paperwork post-event.
• Support the Banquet Manager/Supervisor/F&B Manager with the recruitment and training of Banquet staff.
• Assist with audio/visual needs when required.
• Identify hazards and report them to management.
• Perform other duties as assigned by the Food and Beverage Manager.
• Attend meetings as required by management.
• Cross-train to assist in supervisory roles when necessary.
• Submit supply orders (e.g., candles, note pads, pens, uniforms) to the Food & Beverage Manager for approval and manage inventory.
• Handle Lost and Found items per hotel procedures.

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• Employees will encounter a dynamic work environment that requires flexibility and adaptability. Reasonable accommodation will be provided to individuals with disabilities, enabling them to perform the essential duties of the role.

• Minimum of 1 year of experience in the hotel industry or a related field.
• High School diploma or equivalent required.
• College coursework in a related field is advantageous.
• Supervisory experience preferred.
• Alcohol Awareness Certification required (must comply with state regulations).
• Strong communication skills to convey ideas clearly.
• Ability to evaluate and make quick, accurate decisions.
• Able to handle high-pressure situations effectively.
• Demonstrates initiative, anticipating needs before they arise.
• Maintains composure and professionalism under pressure.
• Skilled at resolving workplace problems and proactively preventing issues.
• Ability to analyze complex information and adjust it to meet specific needs.
• Strong listening skills to address concerns and resolve issues from both coworkers and guests.
• Capable of working with financial data and basic arithmetic.