Banquet Captain — Lead Exceptional Guest Experience

City of Chula Vista; Wisconsin Dells (WI); On-site; USD 42,000 - 54,000; Full time

Job summary

Chula Vista Resort is seeking a Banquet Captain to oversee banquet personnel, promote a positive guest experience, and coordinate events under direction of the Banquet Manager. The role focuses on maintaining high service standards and a relaxed, welcoming atmosphere.

Essential duties include enforcing quality standards, organizing food service, training staff, prioritizing tasks, and delivering prompt, friendly, high-quality service to guests and team members.

Qualifications

• Experience: Preferred- 1 to 3 years experience in hotel food and beverage operations.
• Skills, Knowledge, Abilities: Knowledge of all facets of hotel Banquet and Dining operations as they apply to Chula Vista Resort is required.
• The ability to work with other people effectively is important.
• Must have the ability to think creatively regarding the needs of the resort and solve problems or opportunities as they occur.

Responsibilities

• Set and ensure compliance with standards of quality for all products and services offered by the Banquets department. All standards will be consistent with the goals and objectives already established by the resort as a whole.
• Ensure that food service is organized and maintain proper pace and efficiency throughout.
• Implement the methods and procedures for training employees.
• Consistently show the ability to recognize and deal with priorities. Meet deadlines for time sensitive activities.
• Create the highest guest satisfaction possible by insuring you and subordinates provide prompt friendly and quality service.

Job description

Chula Vista Resort is seeking a Banquet Captain to oversee banquet personnel, promote a positive guest experience, and coordinate events under direction of the Banquet Manager. The role focuses on maintaining high service standards and a relaxed, welcoming atmosphere.

Essential duties include enforcing quality standards, organizing food service, training staff, prioritizing tasks, and delivering prompt, friendly, high-quality service to guests and team members.