Banquet Captain

A Sun Valley Banquet Captain is responsible for leading banquet service staff and ensuring the successful execution of all banquet, catering, meeting, conference, and special event functions. This role serves as the primary on-site leader during events, coordinating service activities, maintaining quality standards, and ensuring an exceptional guest experience while supporting operational efficiency and team development.

Duties and Responsibilities:

• Oversee banquet setup, service, and breakdown in accordance with Banquet Event Orders (BEOs) and resort service standards.
• Lead pre-shift meetings to review event details, timelines, service expectations, and guest requirements.
• Monitor event flow and proactively adjust operations to ensure seamless, high-quality service.
• Coordinate closely with culinary, stewarding, conference services, and other departments to support successful event execution.
• Direct and supervise banquet staff, assigning stations and responsibilities to support efficient event service.
• Provide ongoing coaching, guidance, and training on banquet procedures, service standards, and guest expectations.
• Foster a positive, professional, and team-oriented work environment.
• Serve as the primary point of contact for clients, meeting planners, and guests, responding promptly and professionally to requests and service concerns.
• Deliver attentive, friendly, and efficient service by anticipating guest needs and proactively exceeding expectations.
• Ensure banquet spaces, décor, table settings, audiovisual equipment, and food and beverage presentation meet established quality and service standards.
• Maintain clean, organized banquet areas while ensuring compliance with health, safety, sanitation, and responsible alcohol service policies.
• Review BEOs and function details, documenting and communicating event changes, guest concerns, and operational issues.
• Complete required shift documentation and assist with inventory control and equipment accountability.
• Additional duties as assigned.

Qualifications:

• High school diploma or GED, or equivalent combination of education and experience.
• Previous banquet, restaurant, hospitality, or catering experience required.
• Valid U.S. Driver's License.
• Prior leadership or supervisory experience preferred.
• Excellent customer service, communication, and problem-solving skills.
• Ability to multitask and remain organized in a fast-paced environment.
• Knowledge of food and beverage service techniques and banquet operations.
• Ability to resolve guest concerns professionally and effectively.
• Engage in physical activities like standing for long periods, walking, bending, stooping, and utilizing hands for tasks that involve gripping, handling, pulling, and reaching.
• Ability to work indoors and outdoors in varying weather conditions.
• Flexibility to work a varying schedule, including weekends, holidays, and early or late shifts.