Banquet Captain

Job Description

• Supervise banquet and event service operations to ensure seamless execution and exceptional guest experiences
• Lead, support, and direct Banquet Servers, Bartenders, Housepersons, and operational team members during assigned events and service periods
• Conduct pre-shift meetings and communicate event details, service expectations, timelines, VIP information, and operational updates to banquet teams
• Review banquet event orders (BEOs), floor plans, menus, timelines, and operational requirements prior to event execution
• Ensure banquet rooms, meeting spaces, service stations, buffets, bars, and event setups are properly prepared according to hotel standards and client specifications
• Monitor food and beverage service quality, timing, presentation, and guest satisfaction throughout events
• Assist with food and beverage service, table maintenance, wine service, buffet presentation, and guest interaction as operationally required
• Respond promptly and professionally to guest requests, operational concerns, and service recovery opportunities during events
• Coordinate with Culinary, Stewarding, Convention Services, Sales, Engineering, and operational departments to ensure efficient event execution
• Oversee setup, breakdown, room resets, and operational transitions between banquet functions
• Ensure compliance with food safety, sanitation, workplace safety, and responsible alcohol service standards
• Assist with training, coaching, onboarding, and performance support for banquet team members as assigned
• Monitor banquet supplies, service equipment, linens, glassware, and operational inventory during events
• Maintain cleanliness, organization, and presentation standards within banquet spaces and operational areas
• Support VIP functions, weddings, conferences, rooftop events, and large-scale hotel activations as assigned
• Ensure accurate communication regarding event timelines, staffing needs, and operational changes throughout service periods
• Uphold luxury hospitality standards through professionalism, leadership presence, appearance, and guest engagement
• Perform additional duties as assigned to support banquet and hotel operations

Qualifications

• Previous banquet, restaurant, hospitality, catering, or event service experience required
• Previous leadership, supervisory, or banquet captain experience preferred
• Luxury hotel or upscale hospitality experience preferred
• Strong guest service, communication, and interpersonal skills
• Strong organizational, multitasking, and problem-solving abilities
• Ability to work efficiently in a fast-paced, high-volume event environment
• Ability to lead teams professionally while maintaining operational standards under pressure
• Professional appearance and polished demeanor required
• Knowledge of banquet service standards, food & beverage operations, and event sequencing preferred
• Familiarity with banquet event orders (BEOs) and event operations preferred
• Ability to work flexible schedules including mornings, evenings, weekends, holidays, overnight events, and extended shifts as operationally required
• Must be legally authorized to work in the United States
• Must meet Louisiana legal requirements for alcohol service if assigned alcohol-related duties
• Must possess or be able to obtain a valid Louisiana Responsible Vendor (RV) Server Permit if required by operational duties

Must possess or be able to obtain any required Louisiana food safety certifications in accordance with local and state regulations

Additional Information

All your information will be kept confidential according to EEO guidelines.