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Job Role:
Pilot, Captain / Commander
United States
Job description

Supervise banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchiser policies and procedures while meeting/exceeding financial goals. Position is responsible for long and short term planning and day-to-day operations of the Banquet section.


  • Service guests with all food and beverage requirements in a warm, friendly, courteous and professional manner.
  • Clear, re-set and replenish all banquet food and drink throughout the day.
  • Perform opening and closing procedures, and side work duties according to banquet assignment.
  • Attend B.E.O. meetings to go over future events.
  • Inventory banquet supplies (assist in ordering.)
  • Check in and out the appropriate keys to get your job done.
  • 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, or otherwise move objects.
  • Ability to stand during entire shift.
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high pressure situations.
  • Must be able to work with and understand financial information and data, and basic arithmetic functions.
  • Must maintain composure and objectivity under pressure.


  • Perform special projects and other responsibilities as assigned.
  • Participate in hotel committees, MOD program and task force assignments.
  • Assist the Front Office Manager in all areas requested and act in his/her place during his/her absence


  • Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and OLS Rules of Conduct.
  • Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
  • Report any unusual occurrences and/or request to Management.
  • Read and abide by all the regulations and rules of conduct stated in the employee handbook.

No. of employees supervised: 10-40_____ employees

Hours Required: Forty to fifty hours over a five-day period; scheduled days and times may vary based on need

no requirements specified