Banquet | Captain

Join to apply for the Banquet | Captain role at Fontainebleau Miami Beach

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A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus – a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax – however they define a perfect day.

Situated on oceanfront Collins Avenue in the heart of Millionaire’s Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach and is considered the most significant building of Lapidus’ career.

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART."

• Interview and make recommendation for hiring of banquet service staff.
• Conduct lineups with the staff at the start of each shift. Review assignments and steps of service for each event.
• Greet host (on‑site contact) for assigned events and stay in contact throughout the event(s).
• Coordinate and communicate event details both verbally and in writing to the service team. Prepare reports detailing the function and comments of the host.
• Review BEO for accuracy, raise any concerns to the appropriate CSM.
• Promote and maintain the highest level of customer service to all Fontainebleau guests.
• Using sound judgment to make the appropriate decision ensuring guest satisfaction and fiscal boundaries.
• Use cash register or point‑of‑sale system as needed. Close banquet checks and ensure accuracy. Note any discrepancy between Delphi and POS and submit report to Night Audit.
• Evaluate team member concerns and, if immediate action is needed, take that action in compliance with all guidelines of the CBA and Team Member Handbook.
• Communicate with guests during the function to attend to their requests and general needs.
• Work closely with the audio‑visual representative on the set‑up of microphones, lighting and general needs.
• Train and supervise new personnel in the banquet department.
• Perform other related duties as assigned.

• Knowledge of banquet and catering concepts, practices, and procedures.
• Effective supervisory and communication skills.
• Well organized and demonstrated strong problem‑solving skills.
• Ability to develop strong professional relationships with vendors, guests and employees.
• Ability to communicate effectively and establish and maintain effective working relationships with staff.
• Minimum of three years relevant experience in a high quality, high volume catering and convention operation. Two years supervisory experience preferred.
• High school education or equivalent. College degree preferred.

• Mid‑Senior level

• Full‑time

• Management and Manufacturing

• Hospitality

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