Lead Banquet Captain

Omni Hotels and Resorts; Hot Springs (AR); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in hospitality is seeking a Lead Banquet Captain to elevate the banquet experience. This role involves supervising banquet staff, ensuring compliance with service standards, and leading a team to deliver exceptional service. With a focus on communication and leadership, you'll play a crucial role in executing successful events. Join a dynamic environment where your contributions will enhance guest satisfaction and operational excellence. If you have a passion for service and leadership, this opportunity is perfect for you.

Qualifications

• Prior high-volume banquet service experience preferred.
• Valid ServSafe and TIPs certifications required.

Responsibilities

• Supervise daily banquet operations and ensure high service standards.
• Coordinate with culinary departments for timely food service.
• Manage banquet staff performance and delegate responsibilities.

Skills

Customer Service

Leadership

Communication

Organizational Skills

Education

High School Diploma

Job description

Location

The Omni Homestead Resort & Spa

Our employees are what make The Omni Homestead Resort & Spa what it is. Since 1766, they’ve helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports, and numerous other activities ideal for families and corporate outings.

The Omni Homestead Resort & Spa’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude, and empowerment day in and day out. If you are a friendly, motivated person with a passion to serve others, the Omni Homestead Resort & Spa may be your perfect match.

Job Description

Under the supervision of the Banquet Manager, the Lead Banquet Captain assists with supervising all banquet staff and bartenders. The Lead Banquet Captain is responsible for the successful execution of banquet events, ensuring all activities are carried out professionally and to standard while maximizing profitability. Manages, motivates, and empowers associates. Must demonstrate excellent leadership and effective communication skills across all departments.

Responsibilities

+ Supervise the daily operations of banquet events to ensure compliance with Banquet Event Orders, safety regulations, and that service, quality, and hospitality are maintained at high standards.

+ Review Banquet Event Orders with customers, noting changes, issues, and concerns. Anticipate and react to challenges to ensure quality and value of service.

+ Calculate and review banquet checks for billing accuracy, present checks to customers, and obtain signatures.

+ Participate in the Banquet Payroll Process, ensuring accurate and prompt reporting to the accounting department.

+ Monitor and maintain cleanliness and sanitation of banquet areas, protecting assets.

+ Manage the performance of the Convention Setup Department by reviewing banquet event orders and floorplans, understanding BEO content, and delegating responsibilities to ensure timely room setup.

+ Inspect room setups for cleanliness, proper equipment placement, and uniformity.

+ Communicate effectively with customers, managers, and associates to ensure that all setups, equipment, supplies, staffing, and menus meet or exceed customer expectations.

+ Coordinate with the Catering and Culinary departments to ensure timing, presentation, and quantity of food are served on time, and communicate customer expectations clearly.

+ Work flexible shifts, including mornings, afternoons, evenings, weekends, and holidays, as needed.

+ Maintain clean and organized work areas while servicing guests according to policies and procedures.

+ Lead a service team to deliver polished, refined service under varying conditions and time constraints.

+ Manage event breakdowns and transitions efficiently, utilizing strategic planning and available resources.

+ Greet and serve guests following established policies for food and beverage service.

+ Keep kitchen and storage areas clean and organized.

+ Communicate needs and concerns promptly to other Banquet Captains and managers.

+ Delegate side-work responsibilities to ensure smooth operations for upcoming events.

+ Build and maintain attractive buffet food stations to hotel standards.

+ Oversee inventory, setup, breakdown, service, and billing procedures for banquet bar operations.

+ Assist guests and respond to inquiries, using suggestive selling techniques.

+ Assign sidework and responsibilities to banquet staff for all service phases.

+ Maintain inventory levels of assets, including equipment, linens, food, and beverages.

+ Evaluate banquet staff performance and provide feedback.

+ Lead by example in fine dining fundamentals, training staff to follow high standards and tailor service to guest needs.

Other Duties

+ Know menu details and ingredients, manage special dietary requests.

+ Attend and conduct pre-meal and departmental meetings to enhance communication and knowledge.

+ Exhibit leadership to develop, build, retain, and promote talent within Omni.

Supervisory Duties

+ Participate in disciplinary policies, scheduling, payroll, and inventory management.

+ Manage and supervise banquet beverage, setup, and houseperson teams.

+ Communicate effectively within culinary and catering departments, and deliver banquet operation recaps to hotel leadership.

+ Monitor staff performance regularly and address concerns with the Banquet Manager.

This description is not exhaustive; other duties may be assigned as needed.

Qualifications

Required Competencies

+ Prior high-volume banquet service experience preferred.

+ Valid ServSafe certification (https://www.ServSafe.com).

+ Valid TIPs certification (https://www.gettips.com).

Knowledge/Skills

+ Basic knowledge of customer service principles, food service functions, and restaurant/kitchen operations.

Abilities

+ Ability to lift trays, dish racks, and other equipment weighing 20-40 lbs., push carts weighing 50-100 lbs., and perform tasks requiring manual coordination.

+ Ability to bend, kneel, maneuver in narrow spaces, and stand continuously.

+ Moderate literacy to read records and special requests; excellent organizational and communication skills.

+ Tact and understanding in handling customer service issues, including stressful situations.

Education

+ High school diploma or equivalent.

Omni Hotels & Resorts is an equal opportunity employer. For more information, visit the EEOC poster (https://www1.eeoc.gov/employers/poster.cfm) and OFCCP policy (https://www.dol.gov/ofccp/pdf/pay-transp_formattedESQA508c.pdf). For assistance applying, contact [e-mail].

Job Locations: US-VA-Hot Springs

Posted Date: 4/18/2025

Requisition ID: 2025-122227

# of Openings: 1

Category: Banquets