Banquet Captain

Sun Valley; Sun Valley (ID); On-site; USD 42,000 - 60,000; Full time

Job summary

Sun Valley is seeking a Banquet Captain to lead banquet service staff and ensure flawless execution of all banquet, catering, meeting, and special events. You will serve as the on-site leader, coordinating service, upholding standards, and delivering exceptional guest experiences while supporting operations and team growth.

You will oversee setup, lead pre-shift meetings, monitor event flow, and collaborate with culinary and other departments to ensure seamless service, all while maintaining

Qualifications

• High school diploma or GED or equivalent experience required.
• Previous banquet/restaurant/hospitality or catering experience required.
• Valid U.S. Driver's License required.
• Prior leadership or supervisory experience preferred.
• Excellent customer service, communication and problem-solving skills are essential.
• Ability to multitask and stay organized in a fast-paced environment.
• Knowledge of food & beverage service techniques and banquet operations.
• Ability to resolve guest concerns professionally and effectively.

Responsibilities

• Oversee banquet setup, service, and breakdown per BEOs and standards.
• Lead pre-shift meetings reviewing event details and timelines.
• Monitor event flow and adjust operations for quality service.
• Coordinate with culinary, stewarding, and other departments for event success.
• Direct and supervise banquet staff, assigning stations and duties.
• Provide coaching and training on banquet procedures and guest expectations.

Skills

Customer service

Communication

Problem-solving

Multitasking

Leadership

Education

High school diploma or GED

Job description

• Food and Beverage
• Full-Time
• Requisition #: BANQU004465

Description

A Sun Valley Banquet Captain is responsible for leading banquet service staff and ensuring the successful execution of all banquet, catering, meeting, conference, and special event functions. This role serves as the primary on-site leader during events, coordinating service activities, maintaining quality standards, and ensuring an exceptional guest experience while supporting operational efficiency and team development.

Duties and Responsibilities:

• Oversee banquet setup, service, and breakdown in accordance with Banquet Event Orders (BEOs) and resort service standards.
• Lead pre-shift meetings to review event details, timelines, service expectations, and guest requirements.
• Monitor event flow and proactively adjust operations to ensure seamless, high-quality service.
• Coordinate closely with culinary, stewarding, conference services, and other departments to support successful event execution.
• Direct and supervise banquet staff, assigning stations and responsibilities to support efficient event service.
• Provide ongoing coaching, guidance, and training on banquet procedures, service standards, and guest expectations.
• Foster a positive, professional, and team-oriented work environment.
• Serve as the primary point of contact for clients, meeting planners, and guests, responding promptly and professionally to requests and service concerns.
• Deliver attentive, friendly, and efficient service by anticipating guest needs and proactively exceeding expectations.
• Ensure banquet spaces, décor, table settings, audiovisual equipment, and food and beverage presentation meet established quality and service standards.
• Maintain clean, organized banquet areas while ensuring compliance with health, safety, sanitation, and responsible alcohol service policies.
• Review BEOs and function details, documenting and communicating event changes, guest concerns, and operational issues.
• Complete required shift documentation and assist with inventory control and equipment accountability.
• Additional duties as assigned.

Qualifications:

• High school diploma or GED, or equivalent combination of education and experience.
• Previous banquet, restaurant, hospitality, or catering experience required.
• Valid U.S. Driver's License.
• Prior leadership or supervisory experience preferred.
• Excellent customer service, communication, and problem-solving skills.
• Ability to multitask and remain organized in a fast-paced environment.
• Knowledge of food and beverage service techniques and banquet operations.
• Ability to resolve guest concerns professionally and effectively.
• Engage in physical activities like standing for long periods, walking, bending, stooping, and utilizing hands for tasks that involve gripping, handling, pulling, and reaching.
• Ability to work indoors and outdoors in varying weather conditions.
• Flexibility to work a varying schedule, including weekends, holidays, and early or late shifts.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.