Banquet Captain - Summer Seasonal

Sonnenalp Hotel of Vail; Vail (CO); On-site; USD 20,664 - 27,552; Full time

Benefits offered by this job

Medical, Dental, Vision Insurance

Resort Discounts

Paid Time Off

401(k) Retirement Plan

Employee Assistance Program

Job summary

The Sonnenalp Hotel of Vail is seeking a Full-Time Seasonal Banquet Captain to lead banquet service operations. This role includes overseeing staff, coordinating events from setup to breakdown, and ensuring exceptional guest experiences.

Key responsibilities include planning catered events, managing communication with event hosts, and maintaining high standards of service. Candidates should possess strong leadership skills and experience in similar settings.

The position offers competitive wages, a supportive environment, and various employee benefits.

Qualifications

• Previous experience as a server in a high-volume restaurant or banquet facility.
• Previous leadership experience in a restaurant or banquet facility.

Responsibilities

• Supervise catered events from planning to execution.
• Conduct staff lineups and prepare assignments for each event.
• Maintain communication with event hosts and ensure guest satisfaction.

Skills

Effective communication in English

Knowledge of food and beverage preparation

Customer service skills

Quick decision-making abilities

Education

High School Diploma or equivalent

Job description

The Sonnenalp Hotel is hiring for a Full‑Time Seasonal Banquet Captain to lead banquet service operations and ensure every event is executed with exceptional hospitality and attention to detail. This leadership role oversees banquet staff, coordinates event service from setup through breakdown, serves as the primary point of contact for event hosts, and helps deliver memorable experiences that reflect Sonnenalp's high standards of service.

Wage: $17.00/Hour Plus Service Charge

Application Deadline: Hiring will occur on a rolling basis. Applications will be accepted until August 15th or until the positions are filled.

Primary Purpose Of Position

The Banquet Captain directly supervises catered events. This includes the planning, set‑up, execution, and tear‑down of all events. The Banquet Captain stays in contact with the host (on‑site contact) throughout the event to ensure the highest possible guest satisfaction. All duties are to be performed in accordance with Colorado State laws and regulations, as well as BCC policies, practices, and procedures.

Essential Duties And Responsibilities

• Prepare assignments for staff assigned to each event. Includes assignments for each portion of the work shift; including set‑up, reception, event tear‑down and side work
• Conduct lineups with the staff at the start of each shift
• Inspect uniforms, review assignments, and steps of service for each event
• Greet host (on‑site contact) for assigned event(s) and stay in contact throughout the event(s)
• Work closely with Director of Food & Beverage and Event Coordinator to plan all events
• Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served
• Promotes and maintains the highest level of customer service to all guests
• Determines when a guest should not be served additional alcoholic beverages
• Resolves guest complaints within scope of authority; otherwise refers the matter to management
• Notifies supervisor and/or security of all unusual events, circumstances, missing items or alleged thefts.
• Attends all staff meetings as required by management
• Implements and maintains all Leading Hotels of the World (LHW) Standards
• Maintains close communication and works cooperatively with Director of Food & Beverage, the rest of the Administrative team, and co‑workers to ensure consistency of services and the highest quality of operation
• Performs other job‑related duties as assigned

Education/Experience

• High School Diploma or equivalent required
• Previous experience as a server in a high‑volume restaurant or banquet facility
• Previous leadership experience in a restaurant or banquet facility

Special Skills/Equipment

• Must be able to communicate effectively, both verbally and in writing, in English
• Knowledge of food and beverage preparation, service standards, guest relations, and etiquette
• Ability to make quick and accurate decisions

Essential Physical Requirements

• Routinely handles objects weighing up to 25 lbs and on occasion may be expected to lift objects weighing up to 50 lbs
• Ability to stand and walk for full length of shift, up to 12 hours at one time
• Able to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling, and squatting
• Excellent organizational skills
• Close attention to detail

Employee conduct

• It is the responsibility of every employee to contribute to a positive work environment through cooperative and professional interactions with co‑workers, guests and vendors.

Benefits

• Medical, Dental, Vision Insurance
• Resort Discounts
• Holiday Pay, Paid Time Off and Sick Pay
• 401(k) Retirement Plan & Roth 401(k)
• Voluntary Life Insurance
• Short Term & Long Term Disability
• Employee Assistance Program
• Parking Credit or Discounted Bus Passes

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.