Banquet Captain

Job Summary

The Banquet Captain is responsible for leading the front-of-house banquet team and ensuring events are executed smoothly, professionally, and according to the Banquet Event Order (BEO). This position serves as the on-floor lead during event setup, service, and breakdown, coordinating closely with Banquet Manager, Director of Events and event management/operations teams. 

Key Responsibilities 

• Review BEOs and event details before each function, including timing, room setup, menu, service style, and special requests. 
• Lead pre-shift meetings and assign servers, bartenders, attendants, and support staff to appropriate duties. 
• Oversee room setup to ensure tables, chairs, linens, service equipment, bars, buffets, and event spaces meet specifications. 
• Coordinate with culinary and BOH teams on pull sheets for food related items, food timing, replenishment, dietary requests, and service flow. 
• Direct banquet service and maintain professional hospitality standards throughout the event. 
• Serve as a primary operational point of contact during the function and communicate changes promptly to the appropriate teams. 
• Monitor event timing and adjust staffing or service flow as necessary. 
• Ensure event spaces, service areas, staging areas, and storage locations remain organized and safe. 
• Supervise event breakdown and ensure equipment and supplies are properly cleared and returned to designated locations. 
• Conduct a final walkthrough before the banquet team leaves, confirming that equipment, food-service items, small wares, and supplies have not been left behind. 
• Address guest concerns professionally and escalate significant issues to management. 
• Support training, coaching, and day-to-day direction of banquet team members. 
• Follow company food safety, alcohol service, sanitation, workplace safety, and cash-handling requirements as applicable. 
• Complete event reports and communicate relevant notes or concerns to management. 
  
  

Qualifications 

• Previous banquet, catering, restaurant, or hospitality experience preferred; supervisory or lead experience is a plus. 
• Strong leadership, communication, organization, and guest-service skills. 
• Ability to read and execute BEOs accurately. 
• Ability to work effectively with both FOH and BOH teams in a fast-paced event environment. 
• Availability for evenings, weekends, and holidays based on the event schedule. 
• Ability to stand for extended periods and perform the physical requirements associated with banquet setup and service. 
  
  

Success in the Role 

A strong Banquet Captain combines hospitality with operational ownership. They make sure the event is set correctly, the team understands the plan, service stays on schedule, and the space is fully checked and properly closed out at the end of the event.