Banquet Captain ("Capitan de Banquetes")

Azul Hospitality Group; Detroit (MI); On-site; USD 26,000 - 36,000; Full time

Job summary

Azul Hospitality Group seeks a banquet service supervisor to oversee all banquet operations, ensuring events run on time and to contract. You will review BEOs, coordinate with the culinary team, and manage staff, inventory, and equipment while maintaining high service standards.

You will train and coach staff, liaise with meeting planners, monitor safety and sanitation, and ensure proper table settings and service ware. This role requires strong leadership and problem-solving abilities.

Qualifications

• 1 to 3 years of high-volume banquet service experience required.

Responsibilities

• Oversees all banquet service operations and events, ensuring execution of details.

Skills

Leadership

Customer relations

Communication

Staff supervision

Training staff

Food & Beverage knowledge

Vendors coordination

Inventory management

Attention to detail

Problem solving

Tools

PMS

POS

MS Office

Windows OS

Job description

* Oversees all banquet service operations and events and ensures that all banquet service details are executed.* Assists Director of Food and Beverage Operations in ensuring that the events are on time. Adjust as needed and relay that information to the appropriate personnel.* Reviews Banquet Event Orders (BEOs) at the beginning of each shift to ensure conference rooms are set as contracted. Confirm A/V equipment needs to contract for the event.* Responsible for the direct supervision, coaching and training of the banquet service staff.* Manages staff shifts and timetables.* Develops and provides staff with the necessary training, including customer service, and serving etiquette.* Collaborates with Catering, Sales, Food & Beverage managers, and the culinary team to ensure that quality service is provided for all meeting and banquet guests.* Attends weekly banquet event order and group resume meetings and ensure all areas are prepared.* Communicates with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.* Be aware of all upcoming groups and major conventions over upcoming 90 days.* Reads all assigned banquet menus and ask if specific items are unclear.* Supervises the set-up of all meeting rooms prior to each event.* Meets with the culinary team to confirm quantities of food items and timing of food leaving the kitchen.* Assists the culinary team as needed with preparation, ordering and inventorying.* Monitors the inventory of supplies, equipment, and furniture.* Ensures specific needs for buffets, receptions and meetings are met. Check inventory needs for all upcoming events.* Completes all daily administrative tasks.* Runs the floor and coordinates the food and drink service by liaising with the kitchen and service staff.* Acts as an ambassador at the bar during high volume hours.* Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use.* Recommends proper maintenance and repair to the maintenance department and ensure the proper housekeeping of all function space.* All other duties assigned by manager or supervisor.* Assist with any guest inquiry.* Follow all company and safety and security policies and procedures.* Report maintenance problems, safety hazards, accidents, or injuries.* Perform other reasonable job duties as requested by direct and indirect Supervisors.* Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.* Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.* Must be able to stand and exert well-paced mobility for up to four (4) hours in length.* Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.* Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.* Must be able to lift up to 45 lbs. as needed.* Must be able to push and pull carts and equipment weighing up to 250 lbs.* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.* Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.* Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.* Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.* Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.* Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.* Must be able to speak, read, write and understand the primary language used in the workplace.* Requires good communication skills, verbal, written and electronic.* Must have excellent leadership capability and customer relations skills.* Must be detail oriented with outstanding organizational and communication skills.* Must possess intermediate computer skills.* Must possess basic computational ability.* Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.* Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.* Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS.* Self-driven and able to work independently.* Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.* Knowledge of table and bar service.* Knowledge of appropriate table settings and service ware.* Ability to describe all menu items and methods of preparation.* 1 to 3 years of high-volume banquet service experience required.* Hotel/resort banquet experience preferred.