Banquet Captain

The Legacy Resort and Spa; San Diego (CA); On-site; USD 22,041 - 27,552; Full time

Job summary

The Legacy Resort Hotel and Spa in San Diego, CA seeks a Banquet Captain to lead service for weddings, meetings and conferences. The on-call position requires coordinating setup, beverage service, and guest interactions to ensure flawless events.

Responsibilities include arranging tables and banquet displays, supervising staff, handling cash bars, and maintaining food safety. Applicants need a High School Diploma or GED, at least two years banquet experience, and California Food Handler plus RBS

Qualifications

• High school diploma or GED required.
• Minimum two years banquet serving and bartending experience.
• California Food Handler Certificate required.
• Responsible Beverage Service (RBS) Training completed.
• Must be 21+ to serve alcoholic beverages.
• Experience in a resort hotel is preferred.
• First Aid, CPR, and defibrillator certifications preferred.

Responsibilities

• Read and understand BEOs to determine function requirements.
• Set up and take down tables, chairs, and event items with proper placement.
• Assist with food and beverage service: carrying trays, serving guests, restocking utensils.
• Prepare and serve drinks following Responsible Beverage Service training.
• Maintain food safety, cleanliness, and proper handling procedures.
• Report unusual requests to supervisors and follow safety procedures.

Job description

Banquet Captain

Location: San Diego, CA 92108

Education: High School Diploma or GED

Salary: $17.75 per hour

Position is on‑call for special events such as weddings, meetings, and conferences at the Legacy Resort Hotel and Spa.

Primary Responsibilities

• Read and understand Banquet Event Orders (BEOs) to determine function requirements.
• Set up and take down tables, chairs, and event items, including arranging table placement, buffet, and portable bars.
• Assist with food & beverage service: carrying trays, serving guests, removing plates, replenishing utensils, refilling cups, and carrying coffee pots.
• Prepare and serve drinks following Responsible Beverage Service training.
• Clean and break down service area, including clearing plates, glasses, tablecloths, and trash, as well as cleaning bars.
• Handle cash bars or a‑la‑cète beverage orders and follow guest check and money‑handling procedures.
• Maintain food safety, cleanliness, and proper food handling procedures.
• Know beverage menu; prepare beverages as specified.
• Use suggestive selling techniques to upsell products.
• Report unusual occurrences or requests to supervisors, managers, or the Executive Chef.
• Follow hotel safety and security procedures and maintain a secure environment.
• Complete special projects and other responsibilities as assigned.

Additional Responsibilities

The hotel operates 365 days a year and may require assistance in areas outside the typical work areas during scheduled shifts.

Qualifications

• High school diploma or GED.
• Minimum two years banquet serving and bartending experience.
• California Food Handler Certificate.
• Responsible Beverage Service (RBS) Training.
• Legal age 21 to serve alcoholic beverages.
• Experience in a resort hotel preferred.
• First Aid, CPR, and defibrillator certifications preferred.

Competencies

• Commitment to quality and exceptional customer service.
• Self‑starting personality with an even disposition.
• Excellent oral communication skills; ability to communicate to management and guests.
• Fluent in English; additional languages are a plus.
• Basic mathematical calculations and accurate cash handling.
• Team player, working cohesively with co‑workers.
• Ability to work with minimal supervision.
• Provide own uniform: black long‑sleeve button‑up shirt, black pants, and black non‑slip shoes.

Working Hours

Flexible schedule including nights, weekends, and holidays.

Travel

No travel required.

Other Duties

May perform additional duties as assigned; responsibilities may change without advance notice.

Work Environment

The job is performed on a large campus with multi‑story buildings and uneven outdoor areas, exposed to varying weather conditions. The role involves interaction with staff and guests, and utilization of kitchen, bar, and server equipment. Noise levels may be high during performances.

Physical and Mental Demands

• Navigate large campus indoors and outdoors.
• 100% mobility required.
• Occasional, frequent, or constant demands of standing, bending, twisting, kneeling, crouching, stooping, running, repetitive movement, handling objects, lifting up to 50 lbs, and working outside in all weather conditions.
• Potential for cuts, burns, and bruises.