Banquets Captain - HALL Arts Hotel

Coury Hospitality; Dallas (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

Coury Hospitality is seeking a Banquet Captain to lead staff, oversee banquet operations, and ensure exceptional guest service at all events. You will plan, organize, and execute banquet functions, supervise setup and teardown, and coordinate with the Banquet Chef and event planners to deliver flawless service.

This role requires strong leadership, attention to detail, and the ability to manage multiple events while maintaining compliance with safety standards and company policies.

Qualifications

• Experience leading banquet staff and managing events.
• Strong communication with kitchen and service teams.
• Ability to supervise setup, service, and teardown.
• Knowledge of safety and sanitation standards.
• Ability to read BEOs and coordinate timing.

Responsibilities

• Supervises banquet staff during functions and setup.
• Attends weekly BEO meetings and notes special needs.
• Reviews banquet event orders and coordinates with planners.
• Ensures functions start on time and rooms ready 15 minutes early.
• Conducts pre-function meetings on hygiene and appearance.
• Monitors service, plans beverage service per regulations.
• Prepares daily banquet summary and submits to Night Audit.
• Maintains cleanliness and organization of work areas.
• Oversees post-function teardown and equipment storage.

Skills

Team leadership

Banquet coordination

Guest service

Communication

Job description

POSITION SUMMARY:

The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning,organizing,and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event.Greetand welcomes guests/clients in charge andanticipateall requests.

PRIMARY JOB RESPONSIBILITIES:

• Supervises Banquet staff in the completion of the assigned functions and set-up, as well asoverseeing the service and breakdown of events in a safe manner.

• May be requested to attend weekly BEO meetings anddiscuss action plansfor events. Inform staff of specific needs for buffets and receptions.

• Reviews banquet event orders (BEOs). Communicate with the meeting/event planner handling the function to ensure all needs have been met and to check for anylast-minute instructions or changes

• Sees that all scheduled functions take place on time and according to plan. All rooms are to be ready 15 minutes before time on the BEO.

• Conducts pre-function meetings to ensure personal hygiene and appearance standards of staff are met.

• Checks-in servers, assigns stations, and pre-posts function forside work duties.

• Inspects proper setting of buffet tables, food service tables, table place settings, including table linen, china, glass, silverware, and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive. Confirms that tablecomplements (salt and pepper, sugar, breadbaskets, etc.) have been properlyfilled.

• Continuously monitorswork station, refilling beverages, removing service items andcondiments.

• Responsible for all servers on the floor and supervises services received by the guests throughout each assigned function.

• Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.

• Preparedaily summary and turns it in to Night Audit with all completed banquet checks.

• Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seatedadvised as to last minute timing.

• Monitors and maintains cleanliness, sanitation, and organization ofassigned work areas.

• Supervises clearing and post function clean-up. Checks servers out, making sure that function rooms and storage areas are clean, and equipment is cleaned and stored properly.

Additional tasks and responsibilities may be assigned at the discretion of the manager.

Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

end and total the check double-check for accuracy and have host sin i

KNOWLEDGE, SKILLS AND ABILITIES:

• Lead, motivate, and develop banquet curators.

• Maintain constant communication to ensure seamless coordination between kitchen and service.

• Provide accurate guest counts and timing updates to culinary leadership.

• Supervise post-function clean-up, ensuring rooms and storage areas are left immaculate.

• Review and finalize banquet checks for accuracy and secure host signatures.

• Prepare daily summaries and submit completed banquet checks to Night Audit.

PHYSICAL DEMANDS:

• Able to push, stand, stoop, bend, and lift items weighing up to 50 pounds repetitively.