BANQUET CAPTAIN JOB DESCRIPTION

Event execution in hotel banquets runs on precision. A Banquet Captain owns the floor from BEO review through final teardown - reading the contract, briefing and directing wait staff, and personally managing the guest contact throughout the function. State liquor regulations and food handler compliance requirements are non-negotiable anchors of the role. Staffing a single function can mean supervising up to 30 servers across plated dinners, buffet service, receptions, and conference meal breaks - each format demanding a different service cadence.

As the Banquet Captain, you drive seamless food and beverage service across all assigned functions, translating each Banquet Event Order into a correctly executed, guest-ready experience while keeping labor costs and compliance standards within property guidelines. You work directly under the Banquet Manager and operate with significant autonomy on the event floor, collaborating daily with kitchen staff, Event Management, and front-of-house personnel to keep functions running on time and on spec.

Career Impact: Mastery of multi-format banquet service - plated, buffet, reception, and family style - combined with demonstrated supervisory experience positions a Banquet Captain for promotion into Banquet Coordinator or Banquet Manager roles within hotel F&B hierarchies.

Business Impact: Guest contact satisfaction and billing accuracy on every function directly shape the property's group sales reputation and repeat conference business.

Growth Opportunity: Hands-on exposure to catering program management, captain's reports, and waiter and bartender evaluations builds a documented supervisory track record that transfers across resort and hotel markets.

• Review Banquet Event Orders for each assigned function to confirm room layout, menu items, timing, and guest count before setup begins.
• Direct banquet staff during event service, delegating assignments and adjusting pacing to keep food and beverage delivery on schedule.
• Supervise room setup and teardown, verifying that linen, china, glassware, and silverware meet property standards and that all equipment is secured post-event.
• Brief the full service team before each function on menu details, VIP guests, service sequence, and any client-specific requirements from the BEO.
• Greet the event contact at arrival, maintain communication throughout the function, and resolve guest concerns or escalate to the Banquet Manager when warranted.
• Prepare and present the banquet check to the client at function close, processing payment and completing captain's reports and billing documentation accurately.
• Coordinate with kitchen staff and Event Management on food preparation timing, special menu items, and any mid-event changes from the client.
• Monitor alcohol service for compliance with applicable state liquor regulations and property policies throughout the function.

• Bachelor's degree in Hospitality Management or equivalent work experience.
• 2 or more years of banquet or hotel food and beverage service experience, with at least one year in a supervisory or lead server capacity.
• Current Food Handler certification or ability to obtain within 30 days of hire.
• TIPS certification (Training for Intervention Procedures) for alcohol service or ability to obtain within 30 days of hire.
• Strong knowledge of food and beverage service formats including plated, buffet, family style, and reception service.
• Demonstrated ability to read and execute Banquet Event Orders with minimal supervision.
• Effective verbal and written communication skills sufficient to brief staff, manage guest interactions, and complete billing documentation.
• Ability to work a flexible schedule including evenings, weekends, and holidays in line with event demand.

• Associate's or bachelor's degree in Hospitality Management or a related field, or equivalent formal training.
• Experience operating a point-of-sale or hotel catering system in a hotel or resort banquet environment.
• Knowledge of wine, beer, and spirits service standards applicable to fine dining and event contexts.
• Previous experience conducting staff performance evaluations or contributing to scheduling in a banquet department.

• BEO compliance rate, measuring how consistently assigned functions are set and executed to contract specifications.
• Guest check accuracy, tracking billing errors or discrepancies per event closed.
• Staff-to-cover ratio adherence, reflecting how well labor scheduling aligns with function size and budget.
• Alcohol service incident rate, measuring compliance with state liquor regulations across supervised functions.
• On-time event launch rate, tracking the percentage of functions that begin service within the BEO-specified window.
• Typical tools: property management and catering systems (commonly Opera or Delphi); point-of-sale systems (commonly Simphony or equivalent hotel F&B platform); standard office suite for captain's reports and scheduling.

• Base Salary Range: $18 to $24 per hour, varying by market, property tier, and experience.
• Bonus: Gratuity and service charge distributions common at hotel properties; discretionary performance bonuses less frequent
• Equity: Not typically offered at this level
• Health Benefits: Medical, dental, and vision coverage standard at full-service hotel employers
• PTO: 10 to 15 days annually; holiday pay varies by property
• Common Perks: Hotel and resort employee discounts, complimentary or discounted meals during shifts, uniforms provided

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Work authorization in the United States is required for all positions. Employment in this role is contingent on the successful completion of a background check, which may include verification of prior employment and criminal history; roles involving alcohol service may also require additional screening consistent with state regulations. Reasonable accommodations are available to qualified individuals with disabilities throughout the application and employment process. All applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under applicable federal, state, or local law.

The Banquet Captain delivers exceptional guest service and full operational oversight across assigned functions, executing Banquet Event Orders while directing and monitoring the banquet team. This role shapes staffing schedules, maintains department inventories, and ensures compliance with food and beverage policies, contributing directly to consistent service standards across the property.

Key Responsibilities

• Provide exceptional guest service throughout all assigned functions.
• Direct, supervise, and monitor the banquet team to ensure operational standards are met.
• Manage event layout, logistics, and all aspects of banquet setup and teardown.
• Review and execute Banquet Event Orders (BEOs) for each assigned function.
• Monitor and maintain department inventories at appropriate levels.
• Prepare and manage staff schedules, adjusting staffing levels as needed.
• Ensure compliance with food and beverage policies and applicable laws and regulations.

Required Qualifications

• High school diploma or GED required.
• Food Handler certification and alcohol service certification (e.g., TIPS) required or to be obtained within 30 days.
• Minimum 2 years of experience as a Banquet Captain, Lead Server, or in a hospitality leadership role.
• Knowledge of alcohol serving practices, standards, and federal and state labor laws.
• Knowledge of local health and sanitation guidelines and regulations.
• Strong verbal communication, problem-solving, decision-making, and conflict resolution skills.
• Ability to work independently and as part of a team, consistently exceeding guest and team expectations.
• Ability to work flexible hours and shifts, including evenings, weekends, and holidays.

Embedded within the food and beverage operation, the Banquet Captain builds seamless event experiences spanning bar operations, fine dining, off-premises service, meetings, and conferences across multiple locations. Working closely with the Group Sales Department and management, this role ensures total guest satisfaction through effective staff supervision and precise coordination of banquet functions.

Core Functions

• Set up and break down banquet functions across various locations.
• Plan and coordinate banquet events, including bar operations, fine dining service, off-premises food and beverage service, meetings, and conferences.
• Ring up banquet events using the point-of-sale system.
• Collaborate with the Group Sales Department to ensure total guest satisfaction.
• Supervise all staff members working on banquet functions.
• Perform other job-related duties as directed by management.

Qualifications & Experience

• Food Handler's Card and TIPS certification required or to be obtained within 30 days of hire.
• Minimum 2 years of fine dining front-of-house experience.
• Strong customer service and organizational skills.
• Ability to delegate responsibilities and manage significant workloads effectively.
• Valid driver's license required.

Reporting to the Banquet Manager or Assistant Banquet Manager, the Banquet Captain leads the full lifecycle of assigned events, from planning and setup through execution and teardown in accordance with client contracts and BEOs. Partnering with banquet staff and supporting departments, this role ensures accurate billing, guest satisfaction, and proper equipment accountability to uphold the property's operational standards.

Primary Duties

• Oversee banquet staff during functions to ensure all details follow the client's contract and BEO.
• Greet guests prior to the event and provide support to banquet staff throughout.
• Prepare and present the banquet check to the client at function close and ensure proper payment.
• Oversee cleanup and breakdown of functions, accounting for all equipment returned to storage.
• Handle guest complaints and escalate to the Banquet Manager or Assistant Banquet Manager for resolution.
• Participate in and pass alcohol awareness and safety training.

Skills & Qualifications

• High school diploma or equivalent required, with a strong background in hospitality preferred.
• Food and Beverage service certification and compliance with slip-resistant footwear requirements.
• Minimum 2 years of banquet or events experience preferred.
• Strong knowledge of food and beverage service procedures and proven ability to perform all banquet positions.
• Proficient with Microsoft Office suite, including Excel, Word, and Outlook.
• Excellent interpersonal, verbal, and written communication skills in English.
• Ability to meet physical demands including prolonged walking, standing, and lifting up to 50 lbs.
• Flexible to work a schedule that fluctuates based on departmental requirements, including local travel as needed.

Sitting at the intersection of guest service and operational management, the Banquet Captain owns the preparation of banquet facilities and direct supervision of banquet employees during all food and beverage service. Operating across scheduling, billing, and compliance functions, this role ensures proper staffing levels, equipment safety, and accurate billing to support smooth, cost-controlled event execution.

Duties

• Review the Banquet Event Order and prepare the banquet room for each assigned function.
• Coordinate and oversee banquet staff during all food and beverage service.
• Maintain appropriate food and beverage levels and ensure proper service times and pacing.
• Ensure all equipment is in working order and report unsafe conditions to appropriate personnel.
• Perform opening and closing procedures, securing all doors, equipment, and keys at event end.
• Schedule staff for banquet functions and assist in controlling labor costs through proper staffing management.
• Prepare and present the bill to the customer, addressing any questions or concerns professionally.

Requirements

• High school diploma, GED, or equivalent combination of education and experience required.
• Food Handler Card and liquor service permit required.
• Ability to read and interpret safety rules, operating instructions, and procedure manuals.
• Mathematical ability to calculate rates, ratios, percentages, and billing figures accurately.
• Working knowledge of word processing and spreadsheet software.
• Strong verbal communication skills sufficient to address groups of customers and employees.

A key member of the banquet team, the Banquet Captain shapes the guest experience across coffee breaks, receptions, and special functions by directing table setup, orchestrating service order, and maintaining standards for linen, china, silverware, and glassware. Collaborating across the banquet department and reporting through the Banquet Manager, this role supports scheduling, staff training, and inventory management to ensure consistently high service delivery.

Functions

• Direct table setup to ensure uniform placement of clean linen, silverware, china, and glassware.
• Confirm table complements are properly cleaned and filled before service.
• Plan serving order and orchestrate completion in a timely, quiet, and courteous manner.
• Set up, serve, and break down coffee breaks, receptions, and other special functions.
• Maintain communication with the guest contact throughout the event.
• Set up, operate, and dismantle audio-visual equipment as required.
• Assist the Banquet Manager with scheduling, staff training, and inventory management.
• Ensure service standards are followed and take corrective action when needed, guiding and motivating banquet staff.

Experience & Qualifications

• High school diploma or equivalent required.
• Food Safety certificate and alcohol certification required or to be completed within 90 days.
• Minimum 6 months of banquet food service experience.
• Prior customer service experience required.
• Knowledge of audio-visual equipment maintenance and operation.
• Ability to perform the duties of Banquet Associate and Banquet Bartender.
• Understanding of departmental forecasting to ensure appropriate staffing levels.
• Ability to lift, pull, and push up to 50 lbs and stand or walk for the duration of a scheduled shift.

Seamless event execution across a resort property depends on the Banquet Captain, who delivers full hands-on banquet service while supervising and delegating to serving staff on the floor in accordance with Banquet Event Orders. Based within the Food and Beverage department and reporting to the F&B Manager, this role serves as the client-facing liaison across Event Management, kitchen, and resort staff while managing administrative duties including captain's reports, inventory ordering, and staff training.

Accountabilities

• Perform all Banquet Server duties while supervising and delegating to serving staff on the floor.
• Ensure staff follows company service standards and events remain on schedule per the BEO.
• Communicate with guests, clients, Event Management, kitchen, and resort staff throughout the function.
• Coordinate food and beverage service and oversee setup and teardown according to BEOs.
• Clean banquet areas including linen, china, glassware, table tops, bar setup, and storeroom.
• Process administrative duties including banquet checks, captain's reports, BEO changes, and inventory ordering.
• Train staff in accordance with service standards for the area of responsibility.

Position Requirements

• High school diploma or GED required, college degree preferred.
• Food Handler Card and TIPS certification required within 30 days of hire.
• Minimum 2 years of hotel banquet experience required.
• Strong knowledge of food, wine, beer, and service styles including plated, buffet, family style, and receptions.
• Knowledge of applicable health regulations and liquor laws.
• Proficient with Microsoft Office suite.
• Excellent written, verbal, and reading communication skills.
• Ability to lift to 40 lbs, including loaded food trays above shoulder height.
• Ability to work flexible schedules including days, nights, weekends, and holidays.

As the Banquet Captain, this role leads service delivery across function rooms and all food and beverage areas, briefing staff on menus, VIP details, and host information before each event and verifying that all tables meet china, glassware, and silverware standards. The banquet department relies on this work to maintain consistent adherence to hotel and company policies, accurate guest check preparation per the BEO, and orderly function rooms throughout each event.

Activities

• Serve clients in function rooms and ensure customer service across all food and beverage areas.
• Brief all staff before each function on menu items, pickup locations, VIP names, and host details.
• Verify seat count and ensure all tables are set properly with clean china, glassware, and silverware.
• Check guest count and bar stock consumed, and prepare the guest check in line with the BEO.
• Ensure hotel and company policies and standards are implemented and closely monitored.
• Return unconsumed beverages to the banquet storeroom and soiled linen to laundry.
• Report any damage daily and ensure function rooms are neat, orderly, and all egresses are clear.

Knowledge Skills & Abilities

• Previous experience in the same or equivalent banquet position required.
• Committed to delivering a high level of customer service with excellent grooming standards.
• Desire to progress within the hospitality industry, with a positive attitude and good communication skills.
• Ability to work independently and as part of a team.
• Able to lift up to 30 lbs, as well as bend, stretch, and twist.
• Able to stand for long periods of time.

Banquet Captain leads setup, service, and teardown across coffee breaks, bartending, and white-glove functions while reading and executing Banquet Event Orders to keep all rooms on schedule and set to standard. The work directly supports staffing efficiency through scheduling assistance, ongoing coaching of Banquet Servers, and maintenance of dry goods and guest consumption inventory across F&B outlets.

Operational Focus

• Offer professional, friendly, and engaging service across all functions and F&B outlets as needed.
• Follow all safety, sanitation, and service standards when handling food and beverages.
• Set up, service, and tear down a variety of functions including coffee breaks, bartending, and white glove service.
• Read Banquet Event Orders (BEOs) and ensure all rooms are set to standard and on schedule.
• Maintain appropriate levels of dry goods and guest consumption items, and ensure proper storage housekeeping.
• Provide ongoing guidance, coaching, and performance feedback to Banquet Servers.
• Assist with staff scheduling to meet business demands and budget requirements.

Professional Experience

• High school diploma or equivalent vocational training certificate required.
• Food Handler and TABC certificates required.
• Previous banquet and food service experience required, with prior supervisory experience an asset.
• Knowledge of liquor and wine varieties, and previous point-of-sale system experience an asset.
• Computer-literate with strong communication, organizational, and problem-solving skills.
• Ability to manage multiple tasks simultaneously, remain calm and courteous, and work flexible schedules including long hours.
• Able to meet physical demands, including lifting to 50 lbs, frequent bending, kneeling, and pushing carts up to 400 lbs.

The Banquet Captain produces accurate, guest-ready events by obtaining and reviewing Banquet Event Orders, coordinating food preparation timing with kitchen staff, and ensuring all equipment, tables, and side stations are fully equipped and properly arranged. This role advances departmental performance by supervising and training banquet staff in the Banquet Manager's absence, preparing banquet checks, and supporting scheduling and attendance tracking within the property's food and beverage operation.

Key Deliverables

• Adhere to all departmental and property guest service policies and procedures.
• Obtain and review Banquet Event Orders, then coordinate with kitchen staff on food preparation and timing.
• Ensure the banquet room and all equipment, tables, and side stations are clean, fully equipped, and properly arranged.
• Greet the event contact by name and address any guest or special setup needs throughout the function.
• Supervise and train banquet staff in the absence of the Banquet Manager and Banquet Coordinator.
• Prepare and submit banquet checks and bills accurately, processing cash and paperwork per established protocols.
• Assist with administrative tasks, including scheduling and attendance tracking as needed.

Background & Experience

• High school diploma or equivalent, or 2 years of banquet service experience.
• Previous food and beverage experience required.
• Thorough knowledge of organizational policies, procedures, and personnel to support supervisory duties.
• Demonstrated proficiency in English grammar and written communication.
• Strong customer service, interpersonal, and multitasking skills with the ability to anticipate problems and use sound judgment.
• Ability to work collaboratively across all team levels and maintain high energy in a proactive, solutions-oriented manner.
• Available to work flexible hours including evenings, weekends, holidays, and overtime as business needs dictate.

Embedded within the conference and banquet operation, the Banquet Captain oversees implementation and completion of events ranging from festivals and concerts to meal functions, supervising 1 to 30 wait staff in accordance with BEO requirements. Working closely with kitchen, bar, and administrative teams, this role develops staff capability through training and evaluations while maintaining billing accuracy, cleanliness standards, and compliance with state alcohol regulations to support consistent, scalable event delivery.

Areas of Ownership

• Oversee implementation and completion of all events per the BEO, including conferences, festivals, concerts, competitions, and meal functions.
• Supervise and coordinate 1 to 30 wait staff depending on the type and scale of the function.
• Control all alcoholic beverages during service to comply with applicable state laws and regulations.
• Complete closing paperwork for assigned events including billing, computer entry, captain's reports, and deposit.
• Maintain cleanliness and equipment handling standards for all conference and banquet operations.
• Train staff, assign duties, and conduct waiter and bartender evaluations for events.
• Ensure all function phases are attended to and respond to new requests from guests or management.

Education & Experience

• High school diploma or equivalent preferred.
• Food Handler Permit and TIPS certification required.
• Minimum of 1 to 2 years of banquet experience.
• Knowledge of banquet service fundamentals, hospitality service principles, and hospitality industry safety procedures.
• Good mathematical ability to apply billing calculations and monitor product usage accurately.
• Ability to use hotel management systems, catering programs, and spreadsheet software.
• Strong written and verbal communication skills with the ability to work effectively in unstructured situations with diverse teams.