The Banquet Captain directs the Banquet staff during special event functions in the Hotel and may be directing multiply events at the same time. The Captain ensures staff briefings are held prior to events taking place, works closely with the Kitchen during events, directs service traffic, interacts with the event Host, and ensures a flawless special event for the guests.
Here is what Gloriela O. of the Houston Magnolia Hotel says about working as a Banquet Supervisor: “To me being a Banquet Captain at the Magnolia Hotel is a very important part of the hotel’s success. It involves developing relationships with the clients/guests that have very important functions here such as their weddings, engagements, birthday party’s, business meetings, etc. It’s nice for the client to see a familiar face when they return to the hotel. It gives me satisfaction that I did a great job in customer service, knowing that the guests are happy upon completion of their function.”
Some of the duties and responsibilities of the Banquet Captain position include:
Manage the BEO components. Assign banquet staff to the various duties of the special event function direct employee service traffic during the serving periods. Do a quality inspection of the room prior to the event start to ensure all components are to the BEO specifications. Introduce yourself to the group leader so that she/he knows who their Hotel contact is during the function. Hold pre-event meeting with serving staff
Inventory all unconsumed liquor, beer and wine and follow beverage procedures for storing. Audit the ticket at the end of the function for proper and accurate billing. Report any banquet-related maintenance problems to engineering immediately. Bring any food and/or beverage quality problems to the immediate attention of Banquet Management or the Chef. Handle any guest complaints and/or concerns in a professional, expedient manner to the guest’s satisfaction
Some of the desired qualifications of the Banquet Captain position include:
Previous Captain or banquet serving experience in a high-end, multi-function banquet operation. Ability to professionally and courteously interact with guests. Ability to multi-task with banquet assignments. Able to understand and manage a BEO. Physically able to perform the functions of the job. Basic knowledge of food sanitation; temperatures, holding, handling, and storage. Basic knowledge of wine service and able to become TIPS or TABC certified. Willing to serve alcoholic beverages.