Banquet Captain; On-Call); AM​/PM

LOCATION Catamaran Resort Hotel & Spa The Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen.

The Catamaran Resort Hotel and Spa is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY The Banquet Captain ( Capitán/a de Banquetes ) is responsible for leading the successful preparation, execution, and closeout of assigned banquet and catering functions. The Captain serves as the primary floor leader for assigned events, directing Banquet associates and ensuring functions are executed accurately according to BEOs, established service standards, and guest expectations.

PAY & PERKS Compensation: $19.50
** Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.

Discounted Hotel Rooms for you, family and friends.

Free Employee Parking and/or discounted MTS Pronto card.

Free Meals & Refreshments during working shifts.

Career advancement opportunities!

Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.

Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES Reviews assigned Banquet Event Orders (BEOs) and event details, including guest counts, timelines, room setup, menus, beverage service, dietary requirements, AV needs, VIPs, special requests, and billing requirements to ensure complete event readiness.

Prepares event assignments and conducts pre-shift meetings to communicate timelines, service sequence, menus, dietary restrictions, VIPs, special requests, safety considerations, and service expectations to the Banquet team.

Inspects banquet and meeting spaces prior to guest arrival to ensure room setup, cleanliness, equipment, buffets, bars, service stations, signage, lighting, temperature, and other event elements meet BEO and hotel standards.

Leads, directs, and supports Banquet Servers, Bartenders, Housepersons, and other assigned associates throughout event setup, service, and breakdown, providing coaching, direction, and follow-up as needed.

Takes ownership of assigned functions from setup through breakdown, maintaining an active, hands-on leadership presence and adjusting assignments or resources to ensure events are executed according to the BEO, established timelines, service standards, and guest expectations.

Coordinates closely with Culinary, Stewarding, AV, Engineering, Catering/Conference Services, and other departments to ensure event readiness, food and beverage timing, dietary accommodations, and seamless execution.

Serves as a primary operational contact for the event organizer, confirms key details and timing, responds to reasonable requests, and communicates significant changes, guest concerns, or service recovery situations to Banquet leadership.

Oversees food, bar, and beverage service throughout assigned functions, ensuring quality, presentation, replenishment, responsible alcohol service, course timing, buffet readiness, and established service standards are maintained.

Reviews, presents, and closes banquet checks, ensuring applicable food, beverage, AV, rental, additional charges, service charges, taxes, and…