Banquet Captain

Compensation Type

Hourly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Location

 

Discover more sun and more fun! Escape to a tropical beachfront paradise complete with everything you need for the perfect getaway, including delicious dining, beachfront bars, relaxing comforts, and endless activities. Here you’ll stay at one, play at two — with two connecting resorts right on the soft white sands of St. Pete Beach. Whether you’re looking for family fun, a romantic retreat, a group getaway, or anything in between, it’s all here at TradeWinds Island Resorts. https://www.tradewindsresort.com/careers

Overview

 

A Banquet Captain plays a crucial role in the smooth execution of events such as weddings, corporate gatherings, and all special events. This Standard Operating Procedure (SOP) for a Banquet Captain covers a wide range of responsibilities, from pre-event planning to post-event wrap-up. Please see below for detailed outline of the expectations of this role.

Responsibilities

Pre-Event Planning

Review Event Details

• Banquet Event Order: Review the Banquet Event Order (BEO) or Event Order (EO) to understand the requirements, including guest count, menu, set-up, timeline, and special instructions. Discuss with management or leadership of any details or any necessary clarifications needed.
• Client Meeting: When necessary, meet with the client or event coordinator to confirm final details and address any last-minute changes.
• Staff Briefing: Conduct a pre-shift briefing with the banquet staff to communicate the event details, assignments, and expectations. This should be conducted at the beginning of the shift once all associates have arrived and reported for duty.

 

Setup and Preparation

• Room Setup: Ensure the banquet room is set up according to the BEO, including tables, chairs, linens, and decorations. Verify the setup matches the floor plan.
• Audio/Visual Equipment: Confirm that all A/V equipment is in place and functioning correctly. Communicate with leadership if there are any questions or concerns regarding AV.
• Event Flow: Monitor the event timeline to ensure everything runs on schedule, adjusting as necessary based on the flow of the event.

 

Post-Event Wrap-Up

Breakdown and Cleanup

 

• Room Breakdown: Supervise the breakdown of the event space, including the removal of decorations, linens, and equipment.
• Inventory Check: Ensure all banquet equipment and supplies are accounted for and stored properly.
• Cleanup: Oversee the cleanup of the event space, ensuring it is returned to its original condition.
• Lock Up: When necessary, lock up banquet space. Captains should check with leadership first.

 

Staff Debriefing

• Feedback Session: Conduct a post-event debrief with the banquet staff to discuss what went well and identify areas for improvement.
• Staff Dismissal: Ensure all staff members complete their tasks before dismissing them.

 

Post-Event Reporting

• Event Report: Complete an event report detailing the event's success, any issues encountered, and feedback from the client or guests.
• Client Follow-Up: If applicable, follow up with the client to thank them for their business and gather feedback on their experience.

 

Financial Reconciliation

• Billing: Ensure that all charges related to the event are accurately recorded and submitted to Banquet leadership and management.

Qualifications

• High School diploma or equivalent and/or experience in a related field preferred.
• College course work in a related field helpful
• Previous supervisory responsibility preferred.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.

 

Conclusion: The banquet captain is ultimately responsible for the overall success from start to finish of their assigned events. The captain ensures a smooth start to the event, works to maintain proper etiquette and standards throughout the event, and sees the overall success of the event as it comes to an end. They maintain professionalism from start to finish. Captains are to work closely with all leadership in the department and communicate ways to be creative and innovative in order to continuously evolve.