Banquet Captain

Job Title

Banquet Captain

FLSA Classification

Non-exempt

Salary Range

Commensurate with experience

Reports to

Senior Food & Beverage Manager, Director of Catering & Events

Job Summary

The Banquet Captain is responsible for overseeing the set-up, execution, and breakdown of banquet events and large functions at the country club. This role leads the banquet staff, ensuring seamless service delivery, high-quality member experience, and efficient event operations. The Banquet Captain coordinates with the kitchen, event planners, and management to ensure all details are executed according to the club's standards. The role requires strong leadership, attention to detail, and a focus on providing exceptional service in a fast-paced, dynamic environment.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

Oversee the set-up, service, and breakdown of banquet events, ensuring smooth operations and adherence to event specifications. Supervise and direct banquet staff, providing training, guidance, and support to ensure exceptional service. Coordinate with the kitchen and other departments to ensure timely and accurate food and beverage service. Ensure the cleanliness and organization of banquet areas before, during, and after events.

Manage guest interactions during events, ensuring member satisfaction and addressing any issues or special requests promptly. Review event details with the event coordinator or management to ensure all expectations and requirements are met. Ensure proper staffing levels and assist with scheduling to meet event needs. Maintain inventory of banquet supplies and report any shortages or equipment needs to management.

Monitor banquet activities to ensure all safety, health, and sanitation standards are followed. Assist with the setting up of audio/visual equipment or decorations as needed for events. CompetenciesAbility to lead and motivate a team of banquet staff to ensure smooth and efficient event execution. Strong focus on providing an outstanding member and guest experience by anticipating needs and addressing issues proactively.

Ensuring all event details, from service to setup, meet high standards of quality and accuracy. Clear and professional communication with staff, kitchen, management, and guests. Ability to quickly and efficiently resolve any issues or unexpected situations during events. Ability to prioritize tasks and manage multiple aspects of an event simultaneously. Capable of managing event schedules, staff assignments, and logistical details effectively.

Understanding of food and beverage service techniques, including presentation, timing, and etiquette. Ability to adjust quickly to changes in event schedules, guest needs, or operational requirements. Supervisory ResponsibilitiesBanquet Staff Work EnvironmentPrimarily indoor work within banquet halls, event spaces, and dining areas of the clubhouse. Exposure to varying temperatures, especially during outdoor events or seasonal functions.

Fast-paced, dynamic environment with frequent interactions with members, guests, and staff. Occasional work in high-stress situations during large events or peak service hours. Requires the ability to stand for extended periods, walk, and move around the venue quickly during events. May involve lifting or carrying heavy items such as trays, equipment, or decorations.

Work hours may include evenings, weekends, and holidays based on the event schedule. Physical DemandsAbility to stand and walk for long periods during events and while overseeing service operations. Frequent lifting, carrying, and transporting heavy items such as trays, equipment, and banquet materials (up to 25 pounds or more). Bending, kneeling, and reaching to set up or clear banquet areas.

Ability to move quickly and efficiently through crowded event spaces. Flexibility to work in varying environments, including both indoor and outdoor event locations. Ability to work under pressure during large events, maintaining focus and energy levels throughout. Education and Experience (Required and Preferred)High school diploma or equivalent required; a degree in Hospitality, Restaurant Management, or a related field is a plus.

Several years of experience in food and beverage service, with at least 1-2 years in a supervisory or leadership role, preferably in a banquet or event setting. Strong knowledge of banquet operations, food and beverage service standards, and event coordination. Experience managing staff, including training, scheduling, and overseeing performance during events.

Familiarity with point-of-sale (POS) systems, event management software, and inventory control procedures. Certifications in food safety or alcohol service may be required or preferred.

EEO Statement

We consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Days, Nights, Weekends, and Holidays based on event schedule

Experience: 3 years required