Banquet Captain (On-Call) (AM/PM)

Paycom - ATS; California (MO); On-site; USD 22,000 - 32,000; Part time

Benefits offered by this job

Discounted hotel rooms

Free employee parking

Free meals during shifts

Health benefits

Career advancement opportunities

Job summary

The Catamaran Resort Hotel & Spa in San Diego, CA is seeking an Experienced Banquet Captain to lead the preparation, execution, and closeout of assigned banquet and catering functions, serving as the primary floor leader for events and ensuring they run according to BEOs, service standards, and guest expectations.

You will coordinate with Culinary, Stewarding, AV, Engineering, and Catering Services, direct Banquet staff, and maintain an active leadership presence from setup through breakdown

Qualifications

• At least 1 year of relevant experience in upscale hotel or catering.
• Experience dealing with the public in hospitality settings.
• Availability to work on weekends and holidays.
• Must attain a San Diego County Food Handler certification upon hire (training provided).
• RBS certification required.
• Ability to stand, kneel, squat for prolonged periods and lift up to 25 lbs.

Responsibilities

• Review BEOs and event details to ensure complete readiness.
• Lead pre-shift meetings to communicate timelines and service expectations.
• Inspect spaces for setup, cleanliness, and equipment before guest arrival.
• Direct Banquet Servers, Bartenders, and other staff during events.
• Own assigned functions from setup through breakdown with leadership presence.
• Coordinate with Culinary, AV, Engineering, and Catering for seamless execution.
• Serve as primary contact for event organizer and handle changes or requests.
• Oversee food, beverage service, timing, and compliance with standards.
• Close banquet checks and ensure accurate billing and charges.
• Oversee post-event breakdown and prepare for next events.

Skills

Customer service

Leadership

Team coordination

Multitasking

Job description

Job Details

Level: Experienced, Job Location: Catamaran - San Diego , CA 92109, Position Type: On Call, Salary Range: $19.50 - $19.50 Hourly, Job Shift: Day / Evening, Job Category: Restaurant - Food Service - Non Supervisory,

LOCATION

Catamaran Resort Hotel & Spa

TheCatamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen.

The Catamaran Resort Hotel and Spa is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands‑on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean‑ups and volunteer opportunities.

SUMMARY

The Banquet Captain ("Capitán/a de Banquetes")is responsible for leading the successful preparation, execution, and closeout of assigned banquet and catering functions. The Captain serves as the primary floor leader for assigned events, directing Banquet associates and ensuring functions are executed accurately according to BEOs, established service standards, and guest expectations.

PAY & PERKS

• Compensation: $19.50**
• Earn $1000for Culinary, Engineering, Housekeeping, and$350 for all other roles foreachhiredreferralat any Evans Hotels property.
• Discounted Hotel Rooms for you, family and friends.
• Free Employee Parking and/or discounted MTS Pronto card.
• Free Meals & Refreshmentsduring working shifts.
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Reviews assigned Banquet Event Orders (BEOs) and event details, including guest counts, timelines, room setup, menus, beverage service, dietary requirements, AV needs, VIPs, special requests, and billing requirements to ensure complete event readiness.
• Prepares event assignments and conducts pre-shift meetings to communicate timelines, service sequence, menus, dietary restrictions, VIPs, special requests, safety considerations, and service expectations to the Banquet team.
• Inspects banquet and meeting spaces prior to guest arrival to ensure room setup, cleanliness, equipment, buffets, bars, service stations, signage, lighting, temperature, and other event elements meet BEO and hotel standards.
• Leads, directs, and supports Banquet Servers, Bartenders, Housepersons, and other assigned associates throughout event setup, service, and breakdown, providing coaching, direction, and follow-up as needed.
• Takes ownership of assigned functions from setup through breakdown, maintaining an active, hands‑on leadership presence and adjusting assignments or resources to ensure events are executed according to the BEO, established timelines, service standards , and guest expectations.
• Coordinates closely with Culinary, Stewarding, AV, Engineering, Catering/Conference Services, and other departments to ensure event readiness, food and beverage timing, dietary accommodations, and seamless execution.
• Serves as a primary operational contact for the event organizer, confirms key details and timing, responds to reasonable requests, and communicates significant changes, guest concerns, or service recovery situations to Banquet leadership.
• Oversees food, bar, and beverage service throughout assigned functions, ensuring quality, presentation, replenishment, responsible alcohol service, course timing, buffet readiness, and established service standards are maintained.
• Reviews, presents, and closes banquet checks, ensuring applicable food, beverage, AV, rental, additional charges, service charges, taxes, and approved event changes are accurately documented and processed according to established procedures.
• Oversees event breakdown and closing procedures, including associate side work, equipment and supply storage, room resets, cleanliness, required paperwork, and preparation for upcoming events while ensuring compliance with hotel, safety, sanitation, and departmental standards.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• At least 1 year ofrelevant experience and/or training.
• Previous similar position in a up-scale hotel, or cateringis preferred.
• Experience in dealing with the public is required, such as customer service in retail, food & beverage, hospitality, etc.
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• RBS certification required.
• Ability to maintain a friendly, team‑oriented, positive attitude and a professional appearance at all times.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.**