Banquet & Catering Captain Holiday Inn Convention Center

Topbrassdallas; Stevens Point (WI); On-site; USD 25,000 - 36,000; Full time

Job summary

Aimbridge Hospitality is seeking a Banquet Captain in Wisconsin to oversee setup, service, and breakdown for designated banquets, ensuring smooth operations and high service standards.

The role requires at least 1 year in the hotel industry, a high school diploma, and Alcohol Awareness certification, with supervisory experience preferred. You will lead banquet staff, coordinate with sales and catering, and maintain guest satisfaction during events.

Qualifications

• Minimum of 1 year of experience in the hotel industry or a related field.
• High School diploma or equivalent required.
• College coursework in a related field is advantageous.
• Supervisory experience preferred.
• Alcohol Awareness Certification required (must comply with state regulations).
• Strong communication skills to convey ideas clearly.
• Ability to evaluate and make quick, accurate decisions.
• Able to handle high-pressure situations effectively.

Responsibilities

• Maintain a friendly, service-oriented approach in all interactions with guests and staff.
• Ensure regular attendance in compliance with Aimbridge Hospitality standards, with flexibility based on hotel needs.
• Adhere to personal appearance and grooming standards, including proper uniform and name tag.
• Follow all Aimbridge Hospitality guidelines to ensure safe and efficient hotel operations.
• Comply with certification requirements, including Alcohol Awareness, Food Handler, and Safety certifications.
• Maintain a positive and welcoming demeanor at all times.
• Inspect meeting and banquet function setups, ensuring compliance with the Banquet Event Order.
• Supervise and assist in the set‑up of catered events, ensuring that all preparations align with the hotel's service standards.
• Act as the primary point of contact between the Sales/Catering Manager and the event’s contact person.
• Address guest complaints, issues, and accidents, and elevate to the Banquet Manager, Supervisor, or Food & Beverage Manager.
• Support the Banquet Manager/Supervisor/F&B Manager in creating work schedules and completing wage progress reports.
• Assist with the service and breakdown of functions, ensuring efficient and organized operations.
• Handle liquor requisitions for banquet bars and manage beverage service to ensure proper control.
• Supervise and assist with post‑event breakdown, ensuring proper storage of equipment and supplies.
• Maintain cleanliness and organization in all function spaces and storage areas.
• Ensure compliance with state liquor laws and hotel policies.
• Familiarize yourself with banquet menus, pricing, and hotel services.
• Be knowledgeable about safety procedures, including fire exits and fire extinguisher locations.
• Supervise Banquet staff as directed by management.
• Enforce Standard Operating Procedures (SOPs) for the Banquet department.
• Conduct pre‑function meetings and confirm staffing levels and menu details for events.
• Ensure availability of required equipment for each event.
• Assign tasks to servers and supervise their stations.
• Monitor service during the event and assist where necessary.
• Oversee event clean‑up and verify staff paperwork post‑event.
• Support the Banquet Manager/Supervisor/F&B Manager with the recruitment and training of Banquet staff.
• Assist with audio/visual needs when required.
• Identify hazards and report them to management.
• Perform other duties as assigned by the Food and Beverage Manager.
• Attend meetings as required by management.
• Cross‑train to assist in supervisory roles when necessary.
• Submit supply orders (e.g., candles, note pads, pens, uniforms) to the Food & Beverage Manager for approval and manage inventory.
• Handle Lost and Found items per hotel procedures.

Skills

Strong communication

Decision making under pressure

Guest service mindset

Team leadership

Attention to detail

Problem solving

Education

High School diploma or equivalent

Alcohol Awareness Certification

Supervisory experience preferred

Job description

Description

Banquet Captain

Job Code: 542030

Reports to: Banquets Manager/Director

Overview

The Banquet Captain oversees and supports the set-up, service, and clean-up for all designated banquet functions, ensuring smooth operations and high service standards.

Education & Experience Requirements

• Minimum of 1 year of experience in the hotel industry or a related field.
• High School diploma or equivalent required.
• College coursework in a related field is advantageous.
• Supervisory experience preferred.
• Alcohol Awareness Certification required (must comply with state regulations).
• Strong communication skills to convey ideas clearly.
• Ability to evaluate and make quick, accurate decisions.
• Able to handle high-pressure situations effectively.
• Demonstrates initiative, anticipating needs before they arise.
• Maintains composure and professionalism under pressure.
• Skilled at resolving workplace problems and proactively preventing issues.
• Ability to analyze complex information and adjust it to meet specific needs.
• Strong listening skills to address concerns and resolve issues from both coworkers and guests.
• Capable of working with financial data and basic arithmetic.

Job Responsibilities & Duties

• Maintain a friendly, service-oriented approach in all interactions with guests and staff.
• Ensure regular attendance in compliance with Aimbridge Hospitality standards, with flexibility based on hotel needs.
• Adhere to personal appearance and grooming standards, including proper uniform and name tag.
• Follow all Aimbridge Hospitality guidelines to ensure safe and efficient hotel operations.
• Comply with certification requirements, including Alcohol Awareness, Food Handler, and Safety certifications.
• Maintain a positive and welcoming demeanor at all times.
• Inspect meeting and banquet function setups, ensuring compliance with the Banquet Event Order.
• Supervise and assist in the set‑up of catered events, ensuring that all preparations align with the hotel's service standards.
• Act as the primary point of contact between the Sales/Catering Manager and the event’s contact person.
• Address guest complaints, issues, and accidents, and elevate to the Banquet Manager, Supervisor, or Food & Beverage Manager.
• Support the Banquet Manager/Supervisor/F&B Manager in creating work schedules and completing wage progress reports.
• Assist with the service and breakdown of functions, ensuring efficient and organized operations.
• Handle liquor requisitions for banquet bars and manage beverage service to ensure proper control.
• Supervise and assist with post‑event breakdown, ensuring proper storage of equipment and supplies.
• Maintain cleanliness and organization in all function spaces and storage areas.
• Ensure compliance with state liquor laws and hotel policies.
• Familiarize yourself with banquet menus, pricing, and hotel services.
• Be knowledgeable about safety procedures, including fire exits and fire extinguisher locations.
• Supervise Banquet staff as directed by management.
• Enforce Standard Operating Procedures (SOPs) for the Banquet department.
• Conduct pre‑function meetings and confirm staffing levels and menu details for events.
• Ensure availability of required equipment for each event.
• Assign tasks to servers and supervise their stations.
• Monitor service during the event and assist where necessary.
• Oversee event clean‑up and verify staff paperwork post‑event.
• Support the Banquet Manager/Supervisor/F&B Manager with the recruitment and training of Banquet staff.
• Assist with audio/visual needs when required.
• Identify hazards and report them to management.
• Perform other duties as assigned by the Food and Beverage Manager.
• Attend meetings as required by management.
• Cross‑train to assist in supervisory roles when necessary.
• Submit supply orders (e.g., candles, note pads, pens, uniforms) to the Food & Beverage Manager for approval and manage inventory.
• Handle Lost and Found items per hotel procedures.

Working Conditions

• Employees will encounter a dynamic work environment that requires flexibility and adaptability. Reasonable accommodation will be provided to individuals with disabilities, enabling them to perform the essential duties of the role.