Banquet Captain

So Hospitality Group; St. Louis (MO); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a Banquet Captain to manage and direct banquet operations. This role involves overseeing service details, collaborating with various departments, and ensuring outstanding customer service. The ideal candidate will have a background in hospitality with strong leadership and communication skills. If you are passionate about creating memorable experiences and thrive in a dynamic environment, this opportunity is perfect for you. Join a team that values excellence and innovation in service delivery, and take the next step in your hospitality career.

Qualifications

• 2+ years of experience in Banquets or related field required.
• Must have strong communication and customer service skills.

Responsibilities

• Oversee banquet service operations ensuring timely execution.
• Collaborate with departments to maintain quality service.

Skills

Communication Skills

Customer Service Skills

Project Management

Audio Visual Skills

Leadership

Education

Bachelor’s degree in Hospitality

CPR & First Aid Certification

OLCC permit

Tools

MS Word

Excel

Job description

The purpose of this position is to manage, plan and direct the banquet operations including service, and set-up of service. The position will report to the Banquet Manager and will partner closely with the Catering/Sales and Culinary departments to ensure the banquet operations can meet the demands of the clients successfully.

General Responsibilities

1. Oversees all banquet service operations and ensures that all banquet service details are executed. Assist in ensuring that the events are on time. Adjust as needed and relay that information to the appropriate personnel.
2. Review Banquet Event Orders (BEO’s) at the beginning of each shift to ensure rooms are set as contracted. Confirm and setup A/V equipment needs to contract for the event.
3. Responsible for the performance of the banquet service staff, including direct supervision of the banquet staff. Provides leadership to the staff in the absence of the Banquet Manager.
4. Collaborate with Catering/Sales, Food & Beverage managers and the Culinary team to ensure that quality service is provided for all meeting and banquet guests.
5. Manage the cost and quality control of banquet services.
6. Be an active liaison between the guests and other Resort staff to ensure outstanding customer service while maintaining company procedures and complying with company policies.
7. Maintain all equipment and facilities in an organized, clean, safe environment.
8. Communicate any areas of need, problems, and concerns from guest to Banquet Manager.
9. Perform monthly inventories and order supplies as needed in collaboration with the Banquet Manager.
10. Work closely with Guest Services and Maintenance to schedule and perform transportation of supplies and equipment as needed throughout the Resort.
11. Complete administrative tasks as assigned by Banquet Manager.

Job Qualifications

Education:

1. Bachelor’s degree in Hospitality, or a related business degree preferred. Equivalent experience may be accepted in lieu of a degree.
2. CPR & First Aid Certification.
3. Obtain OLCC permit.
4. Audio Visual skills (microphones, LCD projectors, computers and similar equipment).

Experience:

1. Minimum of 2 years’ experience in Banquets, Food & Beverage, Conference Services or a related discipline is required.
2. Excellent written and oral communication skills required.
3. Positive interpersonal and customer service skills required.
4. Strong project management skills required.
5. Proficiency in the following software required; MS Word, Excel.
6. Experience in a 4-diamond resort or higher preferred.
7. Ability to perform the physical requirements of position.
8. Must have Audio Visual skills.

Supervisor Activities

1. Directs the work of Associates.
2. Appraise Associates productivity and efficiency for recommending promotions or other changes in status.
3. Involves the Banquet Manager in situations that require disciplinary action.
4. Plans the work and apportions the work among Associates.
5. Responsible for end-of-shift duties including, but not limited to, billing, cleaning event space and all work areas, returning banquet bar inventory, billing and releasing staff.
6. Partner with the Culinary department to provide timely and accurate food service.

Discretion / Independent Judgment

This position does represent the company in handling complaints, arbitrating disputes or resolving grievances. A Banquet Captain will be expected to work with guests and visitors to ensure satisfaction. A Banquet Captain will have to take initiative and get creative in resolving guest challenges and involve a supervisor only when previous methods have been unsuccessful.

Physical Requirements

1. Ability to speak and hear.
2. Close and distance vision.
3. Identify and distinguish colors.
4. Frequent standing with some walking and sitting.
5. Will stand for long periods of time.
6. Frequently lifts/carries up to 25 lbs.
7. Occasionally lifts/carries up to 50 lbs.
8. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
9. Able to reach hands and arms in any direction and kneel, stoop or crouch repeatedly.

Working Conditions

1. May be indoor or outdoor setting.
2. May work on high or precarious places.
3. Varying schedule to include evenings, holidays and extended hours as business dictates.