The Banquet Captain is responsible for overseeing the execution of banquet and catering events to ensure exceptional guest service and smooth event operations. This position supervises banquet staff, coordinates with the kitchen and other hotel departments, and ensures all event details are carried out according to the banquet event order (BEO) and guest expectations. Essential Duties and Responsibilities • Supervise banquet servers and set-up staff before, during, and after events. • Review Banquet Event Orders (BEOs) and ensure all event specifications are executed accurately. • Conduct pre-shift meetings to review event details, service expectations, and staff assignments. • Coordinate with the kitchen, sales, housekeeping, engineering, and front desk to ensure seamless event execution. • Inspect banquet rooms to verify proper setup, cleanliness, décor, audio/visual equipment, and table arrangements. • Ensure all food and beverages are served according to hotel standards and health regulations. • Monitor service throughout the event and promptly resolve guest concerns or special requests. • Maintain high standards of professionalism, hospitality, and guest satisfaction. • Assist with serving food and beverages when needed. • Train, coach, and mentor banquet team members on service standards and procedures. • Ensure banquet equipment, linens, china, glassware, and silverware are properly maintained and stored. • Complete post-event inspections and ensure rooms are reset according to operational needs. • Ensure compliance with all hotel policies, safety regulations, and food safety standards. Physical Requirements • Ability to stand and walk for extended periods. • Ability to lift and carry up to 50 pounds. • Frequently bend, stoop, reach, and climb stairs. • Ability to push banquet carts and move tables and chairs. • Work in a fast-paced environment while maintaining attention to detail. Key Performance Expectations • Deliver exceptional guest service at every event. • Ensure events begin on time and run according to schedule. • Maintain banquet room presentation and cleanliness. • Promote teamwork and positive communication among departments. • Achieve high guest satisfaction scores and positive client feedback. • Maintain a professional appearance and uphold all hotel service