Banquet Captain (F&B Supervisor)

Mountain Lake LLC; Mountain Lake (VA); On-site; USD 22,000 - 30,000; Full time

Job summary

Mountain Lake Promise in Pembroke, VA is seeking a Banquet Captain to lead banquet staff and deliver organized, professional service for weddings, meetings, and events. This hourly, non-exempt role works under the Food & Beverage leadership and executes BEOs to ensure guest satisfaction.

You'll coordinate with culinary, events, and facilities teams, maintain high service standards, and escalate issues promptly. The role pays $18.00 per hour plus tips and gratuity.

Qualifications

• Previous banquet, catering, hotel, resort service experience.
• Ability to read and follow BEOs, floor plans, service timelines.
• Strong guest service, communication, organization, multitasking, and problem-solving.
• Knowledge of banquet setups (plated and buffet), sanitation, and responsible alcohol service.
• Ability to remain calm during simultaneous functions and changing guest demands.

Responsibilities

• Direct banquet staff and coordinate service for weddings, meetings, conferences, and events.
• Execute BEOs and ensure on-site coordination with departments.
• Oversee setup, breakdown, and safety/compliance for banquet spaces.
• Communicate with kitchen on timing, counts, dietary needs, and course sequencing.
• Provide on-the-job training and model professional appearance and behavior.

Skills

Banquet experience

BEOs reading

Guest service

Communication

Organization

Multitasking

Problem-solving

Attention to detail

Banquet setups

Sanitation

Alcohol service

Education

Tools

SERV Safe certification

Responsible alcohol-service certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Banquet Manager Full Time Management Pembroke, VA, US

Mountain Lake Promise

Wecreateunforgettableexperiencesandmemoriesbytakingcareofourguests,carryingeachother,andpreservingthismountainforgenerations to come.

Position Summary

The Banquet Captain is an hourly, hands-on service leader responsible for directing assigned banquet associates and delivering organized, professional, timely food and beverage service for weddings, meetings, conferences, group meals, festivals, holiday functions, and special events across Mountain Lake. The Banquets Captain works under the Food & Beverage Manager and/or Banquet Manager, executes approved Banquet Event Orders (BEOs), and serves as the on-site point of coordination for the assigned function. This position leads by example, works alongside the service team, and promptly escalates decisions beyond assigned authority. Pay $18.00 plus tips & gratuity.

Event Preparation & BEO Execution

• Review assigned BEOs, diagrams,eventresumes,guarantees.menus,timing, beverage packages, dietary restrictions, VIP requirements,and serviceinstructions before eachfunction.
• Confirmroom readiness, furniture placement,table counts,linens.china, glassware, flatware,decor, buffets, bars, stations, signage, andservicesupplies against approvedeventspecifications.
• Complete pre-eventinspections andidentifymissing supplies,maintenance concerns, accessibility or safety issues,and potentialtiming conflicts; report issues beforeguest arrival.
• Participate inpre-shift briefings; communicatestation assignments,service sequence, guest counts,allergies, special requests, and contingency instructions.
• Coordinate setup and readiness with Culinary, Sales/Catering & Events, Housekeeping, Facilities, Recreation, and other teams as directed.
• Lead banquet servers, bartenders, runners/bussers,andsetup associatesassigned tothefunction; provide cleardirection and immediate service coaching.
• Oversee welcome service,cocktail receptions, plated meals, buffets,coffee breaks, bar service, cake cutting, speeches, and eventtransitions inaccordancewiththe BEOandevent timeline.
• Communicate directly withthekitchen regarding firing times, meal counts,dietary accommodations,food temperatures, presentation,replenishment, and clearingsequence.
• Greeteventhosts and guests courteously; resolveroutine service concernspromptlyand refer contract changes, concessions, refunds, and significantcomplaintsto management.
• Anticipateserviceneeds, maintain discreetandpolished hospitality,andadjustassignmentsduringhigh-volume periods without compromising guest experience.
• Communicate schedule, location, headcount, or menu changes to the Banquet Manager/Food & Beverage Manager before implementation when approval is required.
• Execute wedding rehearsals and receptions, meetings, retreats, corporate groups,celebrations, resort festivals, holiday events, and outdoor food and beverage service.
• Coordinate service around the event timeline, including cocktail hour, plated courses, toasts, dessert, late-night snacks, and breakdown.
• Prepare for changing mountain weather, uneven terrain, outdoor transport, and temporary service stations; immediately escalation safety or weather-related concerns.

Closing, Inventory&Event Documentation

• Direct prompt breakdown, safe food handling, sanitation, proper storage, equipment return, linencollection, trash removal, and final room reset.
• Account for assigned supplies, china, glassware, flatware, service equipment, and beverage inventory; report damage, shortages, waste, and equipment defects.
• Accurately document actual attendance, consumption, bar charges, additions, special requests, incidents, and other billable items; submit event records promptly to management.
• Ensure work areas, storage rooms, banquet facilities, and service corridors are clean, secure, organized, and ready for the next event.
• Provide on-the-job training in service standards, guest communication, tray carrying, table service, sanitation, responsible alcohol service, and event setup.
• Model professional appearance, punctuality, teamwork, respect, urgency, accountability, and the Mountain Lake Promise.
• Notify management of attendance, performance, conduct, or staffing concerns; do not independentlymake disciplinary, hiring, scheduling, or compensation decisions unless expressly authorized.
• Assist restaurant, tavern, bar, and other Food & Beverage operations when assigned and when banquet needs permit.

Safety, Compliance & Stewardship

• Follow food safety, handwashing, allergen communication, sanitation, safe lifting, emergency response, and Virginia alcohol-service requirements.
• Ensure alcohol is served only by authorized associates; immediately report suspected intoxication, underage service concerns, and unsafe behavior.
• Report injuries, accidents, guest incidents, spills, equipment failures, hazards, and property damage immediately; help protect the natural and historic Mountain Lake environment.

Qualifications

Required

• Previous banquet, catering, restaurant,hotel, resort, or comparable food and beverage service experience; demonstrated ability to guide a service team.
• Ability to read and follow BEOs, floor plans, service timelines, menus, and written operating instructions.
• Strong guest service, communication, organization, multitasking, problem-solving, and attention to detail.
• Knowledge of banquet setups plated and buffet service, sanitation, and responsible alcohol service; willingness to complete required training.
• Ability to remain calm, courteous, and effective during simultaneous functions and changing guest demands.

Preferred

• Prior experience as a banquet captain, lead banquet server, or shift lead; experience with weddings, formal dinners, and high-volume outdoor events.
• Experience in a full-service destination resort; SERV Safe and responsible alcohol-service certification.

Physical Requirements

Must be able to stand and walk for extended shifts; bend, reach, push, pull, carry, and move banquet equipment and supplies; lift up to 40 pounds independently and heavier items with assistance; navigate stairs, outdoor venues, and uneven mountain

surface; and work indoors and outdoors in varying weather conditions. Reasonable accommodation may be provided for qualified individuals with disabilities.

Schedule&Attendance Expectations

This is an hourly, non-exempt position. Nights, weekends, and holidays are required based on guest demand and the resort event calendar. Availability for early setup, late-night breakdown, extended events, and variable shifts is essential. All-time worked must be accurately recorded; overtime must be approved in accordance with Mountain Lake policy, and all hours worked will be paid as required by law.

Success in This Position

Success is measured by guest and client satisfaction; accuracy to BEOs and event timelines; quality and temperature of food and beverage service; function readiness; team professionalism; clear communication; clean and safe work areas; accurate consumption and billing documentation; and efficient setup and breakdown.

At Mountain Lake, each banquet may represent a milestone or lasting memory. The Banquet Captain is expected to practice Planning, Preparation, Communication, and Execution-Leading with a can-do attitude, addressing issues before they reach the guest, and ensuring every associate knows their role.

Additional Duties

This description outlines the general nature and level of work and is not exhaustive. Duties may change with operational needs. Additional assignments may be made by the Food & Beverage Manager, Banquet Manager, Director of Food & Beverage, or other authorized resort leadership.