Banquet Captain

Westwood Country Club; Austin (TX); On-site; USD 42,000 - 65,000; Full time

Job summary

Westwood Country Club in Austin, TX seeks an experienced Banquet Captain to lead on-site events, coordinating setup, service, staff assignments, guest experience, and post-event follow-up.

The role involves directing banquet servers, bartenders, and temporary staff, collaborating with Catering & Events, Culinary, Dining, Beverage, and Facilities teams to ensure flawless execution in a high-volume, upscale club environment.

Qualifications

• High school diploma or equivalent.
• Two or more years in banquet, catering, or high‑volume hospitality.
• Current Food Handler and TABC certifications required.

Responsibilities

• Coordinate execution of assigned events from setup to breakdown using BEOs and timelines.
• Serve as on-site event lead; coordinate staff activities and monitor service.
• Read and follow all BEOs, floor plans, diagrams, and run-of-show documents.
• Conduct pre-shift briefings; assign staff to service positions per event needs.
• Review event details with staff: timelines, menu, allergies, VIPs, and special requests.
• Provide day-to-day coaching to servers, bartenders, and temporary staff.
• Maintain professionalism, grooming, and teamwork according to club standards.
• Coordinate with Culinary, Beverage, Catering & Events, Dining, and Facilities teams.
• Inspect event spaces for setup readiness and cleanliness before guest arrival.
• Monitor guest experience and service quality; adjust as needed during events.
• Escalate significant issues to management as required.
• Assist with basic AV setup and operation for events.
• Document events with a Captain’s Report and follow up on action items.

Skills

Event coordination

Staff leadership

Guest service

Communication

Education

High school diploma or equivalent

Tools

Event AV equipment

Job description

Who we are

Westwood Country Club is a premier family-oriented athletic club located in central Austin that provides a variety of quality services and activities for the recreation and dining needs of members.

Job Description

Banquet Captain

Position Summary

The Banquet Captain serves as the on-site event lead for assigned private and Club events. The position coordinates event setup, service execution, staff assignments, guest experience, and event closeout while working within established Westwood Country Club procedures, service standards, and direction from management.

The Banquet Captain provides day-to-day direction and support to banquet servers, bartenders, and temporary staff during assigned events and works closely with the Catering & Events, Culinary, Dining, Beverage, Facilities, and other operational teams to ensure events are executed accurately, efficiently, and according to Club standards.

This is a hands‑on, hourly position that regularly performs event setup, service, breakdown, guest-service, and other operational duties in addition to coordinating staff during assigned events.

The Banquet Captain does not have independent authority to hire, terminate, promote, demote, determine compensation, change employment status, or make other employment decisions. Employee performance, attendance, conduct, or other employment‑related concerns are communicated to the appropriate manager for review and action.

Essential Job Functions - Including But Not Limited To

• Coordinate the execution of assigned private and Club events from setup through breakdown, following Banquet Event Orders (BEOs), event timelines, floor plans, diagrams, and established Club service standards.
• Serve as the on-site event lead during assigned functions by coordinating staff activities, monitoring service, addressing routine operational concerns, and communicating significant issues or last‑minute changes to the appropriate manager or department.
• Read, interpret, and follow all details outlined in BEOs, floor plans, diagrams, event timelines, and run‑of‑show documents.
• Conduct pre‑shift meetings and assign banquet staff to appropriate service positions and responsibilities based on the event requirements and direction provided by management.
• Review event details with staff, including timelines, menu, service style, allergies and dietary restrictions, VIPs, special requests, beverage service, and other pertinent information.
• Provide day‑to‑day guidance, coaching, and training to banquet servers, bartenders, and temporary staff regarding proper setup, breakdown, sequence of service, serving etiquette, member and guest interaction, equipment handling, and established Club standards.
• Reinforce established standards for professionalism, grooming, hygiene, uniform appearance, teamwork, and conduct.
• Communicate closely with Culinary, Beverage, Catering & Events, Dining, and other operational teams to coordinate the timing of food and beverage service, guest count changes, allergies, dietary restrictions, special requests, and program elements.
• Inspect assigned event spaces and service areas before guest arrival to confirm proper setup, cleanliness, tabletop presentation, furniture placement, lighting, temperature, signage, equipment, supplies, and overall readiness.
• Monitor guest experience, service quality, and event pacing throughout each function and make routine service adjustments consistent with established procedures.
• Escalate significant guest concerns, service issues, employee performance concerns, safety issues, or other matters requiring management involvement to the appropriate manager.
• Assist with the proper handling, care, storage, security, and inventory of banquet furniture, equipment, linens, china, glassware, flatware, service pieces, and other departmental supplies.
• Promptly report shortages, damage, breakage, equipment problems, or maintenance concerns to the appropriate manager or department.
• Assist with basic event audiovisual setup and operation, including televisions, projectors and screens, wireless microphones, music playlists, and other approved event technology.
• Conduct post‑event walkthroughs to ensure assigned spaces are properly cleared, cleaned, reset, secured, and returned to established Club standards.
• Complete an accurate Captain’s Report following assigned events, documenting attendance, event execution, member or guest feedback, service concerns, employee performance concerns, damages, equipment concerns, and items requiring management follow‑up.
• Maintain a visible and professional presence throughout assigned events and model hospitality, urgency, teamwork, organization, and attention to detail.
• Perform hands‑on banquet service and operational duties as needed to support successful event execution.
• Assist with departmental training, inventory projects, event preparation, and other Catering & Events operational needs as assigned.

Additional Responsibilities And Job Requirements

• Demonstrates strong communication, teamwork, leadership, and coaching skills, including the ability to effectively provide direction and redirect employees during service.
• Maintains exceptional attention to detail, organization, and accuracy when following BEOs, diagrams, timelines, and event specifications.
• Prioritizes tasks effectively and responds appropriately to routine operational issues in fast‑paced, high‑volume environments while maintaining composure and professionalism.
• Possesses strong verbal communication and interpersonal skills with a polished, professional hospitality presence.
• Anticipates member and guest needs and addresses routine concerns promptly, tactfully, and professionally.
• Maintains a strong working knowledge of upscale banquet, dining, and event service standards.
• Collaborates effectively with Culinary, Beverage, Events, Facilities, and other Club departments to support seamless event execution.
• Possesses a basic working knowledge of event audiovisual equipment and troubleshooting.
• Follows all Westwood Country Club policies and procedures, including those related to attendance, timekeeping, safety, food handling, alcohol service, guest service, and workplace conduct.
• Accurately records all hours worked in accordance with Club timekeeping procedures. The employee is responsible for recording all time worked, including any authorized or unauthorized work performed outside scheduled hours, and must promptly report timekeeping concerns to management.
• Obtains management approval for overtime when required by Club policy. Approval requirements do not eliminate the employee’s obligation to accurately report all time worked.

Preferred Education And/or Experience

• High school diploma or equivalent required.
• Two or more years of banquet, catering, restaurant, hotel, private club, or other high‑volume hospitality experience preferred.
• Previous lead or supervisory experience preferred.
• Equivalent combinations of education, training, and relevant hospitality experience will be considered.
• Current Food Handler and TABC certifications are required and must be maintained throughout employment.
• Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Safety, Compliance & Standards

• Ensure compliance with club policies, health regulations, sanitation standards, and responsible alcohol service requirements.
• Maintain cleanliness, organization, safety, and appearance of all dining and service areas.
• Ensure employees maintain proper uniform standards and professional appearance.

Appearance And Grooming

All employees are required to follow the guidelines set forth by the associate handbook regarding proper workplace appearance. Employees must adhere to their department’s specific uniform requirements.

Language Skills

Ability to speak clearly and concisely to maintain proper, effective communication between staff and Club members; excellent verbal skills are required to supervise personnel effectively. Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity.

Reasoning Abilities

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations and to address customer personalities in various business situations.

Physical Demands

This position routinely requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least fifty pounds.

Work Environment

The noise level in the workplace is usually moderate, characteristic of fine dining restaurants or country clubs. The work environment is comparable to other food service industries and restaurant environments but may include atypical or extraordinary conditions.