Banquet Operations Lead - On-Site Events

Sun-Valley-Resort; Sun Valley (ID); On-site; USD 50,000 - 75,000; Full time

Job summary

Sun-Valley-Resort is seeking a Banquet Captain to lead banquet service staff during events, ensuring flawless execution of banquets, catering, meetings, and special events. You will serve as the on-site leader, coordinate service, and uphold quality standards to deliver an exceptional guest experience.

You will oversee setup, lead pre-shift briefings, monitor flow, collaborate with culinary and other departments, supervise staff, coach and train, and act as the primary client contact to resolve

Qualifications

• High school diploma or GED or equivalent experience.
• Previous banquet, restaurant, hospitality or catering experience.
• Valid U.S. Driver's License.
• Leadership or supervisory experience preferred.
• Excellent customer service, communication, and problem-solving skills.
• Ability to multitask in a fast-paced environment.
• Knowledge of food and beverage service techniques and banquet operations.

Responsibilities

• Oversee banquet setup, service, and breakdown per BEOs.
• Lead pre-shift meetings to review event details and guest requirements.
• Monitor event flow and adjust operations for seamless service.
• Coordinate with culinary, stewarding, conference services and other departments.
• Direct and supervise banquet staff, assigning stations and responsibilities.
• Provide coaching and training on banquet procedures and guest expectations.
• Serve as primary contact for clients, planners, and guests.
• Ensure space, décor, AV equipment, and presentation meet standards.
• Review BEOs, communicate changes and address concerns.
• Document shift activities and assist with inventory control.

Skills

Customer service

Communication

Problem solving

Multitasking

Leadership experience

Food & beverage knowledge

Education

High school diploma or GED

Job description

Sun-Valley-Resort is seeking a Banquet Captain to lead banquet service staff during events, ensuring flawless execution of banquets, catering, meetings, and special events. You will serve as the on-site leader, coordinate service, and uphold quality standards to deliver an exceptional guest experience.

You will oversee setup, lead pre-shift briefings, monitor flow, collaborate with culinary and other departments, supervise staff, coach and train, and act as the primary client contact to resolve