Banquet Captain: Lead Event Service & Guest Experience

Carneros Inn, LLC; Napa (CA); On-site; USD 39,000 - 52,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401k with Employer Match

Paid Time Off (PTO)

Job summary

Carneros Inn, LLC is seeking a Banquet Captain to lead event execution from setup to completion at our Napa property. You will supervise banquet staff, coordinate with Culinary and other departments, and ensure service excellence in line with BEOs and standards.

The ideal candidate is an engaged, hands‑on leader with strong communication and attention to detail who can direct team members, manage shifts, and maintain guest satisfaction in a fast‑paced environment.

Qualifications

• Previous banquet, catering, restaurant, or food and beverage experience required.
• Lead, captain, supervisor, or similar leadership capacity strongly preferred.
• Luxury hotel, resort, fine dining, or high‑volume event experience preferred.
• Strong knowledge of banquet service standards and event execution.
• Ability to read and interpret BEOs, floor plans, event diagrams, menus, and timelines.
• Strong leadership, communication, organization, and problem‑solving skills.
• Ability to remain composed and professional in a fast‑paced environment and adjust quickly to changing event needs.
• Strong attention to detail and commitment to exceptional guest service.
• Ability to effectively direct and motivate a diverse team.
• Must be able to work independently while maintaining strong communication with management.
• California Responsible Beverage Service (RBS) certification required when applicable to job duties.
• Food Handler certification required when applicable.
• Must be available to work a flexible schedule, including early mornings, evenings, weekends, holidays, and extended hours based on event needs.

Responsibilities

• Review Banquet Event Orders (BEOs), event diagrams, menus, timelines, and special requests prior to each assigned event.
• Lead pre‑shift meetings to communicate event details, service expectations, assignments, timing, and special guest requirements.
• Inspect event spaces prior to guest arrival to ensure tables, chairs, linens, place settings, buffets, beverage stations, décor, and other event elements are properly set.
• Ensure events are executed according to the BEO, established service standards, and event timeline.
• Serve as a primary point of contact during assigned events and respond promptly and professionally to guest or client requests.
• Anticipate guest needs and proactively resolve service concerns whenever possible.
• Coordinate the timing of food and beverage service with Culinary, Stewarding, Events/Catering, and other operational departments.
• Monitor events continuously and make adjustments to staffing, service flow, and assignments as necessary.
• Ensure dietary restrictions, allergies, VIPs, and other special requests are communicated to appropriate team members and handled according to established procedures.
• Oversee event breakdown and ensure spaces are properly cleared, cleaned, reset, and prepared for the next function.
• Provide on‑floor leadership and direction to banquet servers, bartenders, housepersons, and other banquet associates assigned to the event.
• Assign stations, sections, side work, setup, breakdown, and other responsibilities.
• Lead by example by demonstrating professional appearance, positive communication, teamwork, urgency, and exceptional service.
• Coach associates in real time regarding service standards, event procedures, and guest interactions.
• Monitor associate performance throughout events and communicate significant performance or operational concerns to Banquet leadership.
• Ensure associates take required meal and rest periods in accordance with company policy and applicable California requirements.
• Promote a respectful, professional, inclusive, and collaborative work environment.
• Assist with training and onboarding new banquet associates.
• Coordinate with Culinary leadership regarding food preparation, timing, course progression, buffet replenishment, and special dietary needs.
• Ensure proper food and beverage presentation and service standards are maintained.
• Monitor buffets, food stations, beverage stations, bars, and dining areas throughout events.
• Ensure alcoholic beverages are served responsibly and in accordance with company policy and applicable California laws and regulations.
• Confirm appropriate procedures are followed for alcohol service, including checking identification when required.
• Assist with maintaining appropriate inventory and control of banquet supplies, equipment, china, glassware, silverware, linens, and beverages.
• Ensure food safety, sanitation, and cleanliness standards are followed throughout banquet operations.
• Verify room setups against BEOs and event diagrams.
• Assist with setup and breakdown as operational needs require.
• Ensure event spaces are maintained in a clean, organized, and guest‑ready condition.
• Coordinate changes to room setups when requested or operationally necessary.
• Identify and report damaged equipment, furniture, fixtures, or other safety concerns.
• Ensure banquet equipment and supplies are properly stored following events.
• Maintain clear communication with Banquet leadership, Culinary, Stewarding, Events/Catering, Front Office, Security, Engineering, and other departments as appropriate.
• Communicate event changes, guest requests, service issues, and operational concerns promptly.
• Review and understand event documentation, including BEOs, diagrams, menus, and timelines.
• Complete required event documentation, reports, checklists, or closing procedures.
• Escalate significant guest concerns, employee issues, safety concerns, or deviations from the BEO to the appropriate manager.

Skills

Leadership

Communication

Guest service

Problem solving

Team coordination

Education

High school diploma or equivalent

Job description

Carneros Inn, LLC is seeking a Banquet Captain to lead event execution from setup to completion at our Napa property. You will supervise banquet staff, coordinate with Culinary and other departments, and ensure service excellence in line with BEOs and standards.

The ideal candidate is an engaged, hands‑on leader with strong communication and attention to detail who can direct team members, manage shifts, and maintain guest satisfaction in a fast‑paced environment.