Posted: Jun 11, 2024

Banquet Captain

Norfolk Waterside Marriott - Norfolk, VA
Salary: $17.00 Hourly
Application Deadline: N/A
Food & Hospitality

POSITION OVERVIEW: The Banquet Captain directly supervises catered events; this includes the
planning, set-up, execution and break down of all events. The Banquet Captain stays in contact with the
host (on-site contact) throughout the event to ensure the highest guest satisfaction possible. All duties
are to be performed in accordance with hotel and brand standards of service.
This industry functions seven (7) days a week, twenty-four (24) hours a day. Regular attendance in
accordance with company standards is essential for success in this position.
• High School Graduate or General Education Degree (GED): or Work Equivalent
• Computer skills required. Familiarity with Microsoft Office preferred. Experience with food &
beverage (POS) Point of Sale System is preferred.
• Minimum of 1-2 years of experience in banquet food service.
• Previous training in liquor, wine and food service.
• Knowledge of various food service styles (i.e., French service, Russian service, Family Style
service, Butler style service)
• Supervisory experience.
• Certification in alcohol awareness program.
• Prefer previous guest/customer relations training.
• Minimum of 21 years of age to serve alcoholic beverages.
• Good understanding of the English language.
• Good communication skills both written and verbal.
• Exert physical effort in lifting/transporting at least 50 pounds. Push/pull carts and other
equipment up to 150 pounds.
• Endure various physical movements throughout the work areas.
• Satisfactorily communicate with guests, management and co-workers to their understanding.
• Work environment - banquet rooms, and all areas of the hotel. Job involves working under
variable temperature conditions and noise levels, in indoor and outdoor settings
• Must be able to stand and exert well-paced mobility for up to 8-hours in length. Must be willing
and have the ability to work a varied schedule that includes nights, weekends and holidays.
• Ability to input and access information in the property management system/computers/point of
sales system.
• Familiarity with food and beverage cost controls.
• Familiarity with Sales and Marketing tools for Banquets.
• Creative ability to decorate food tables/displays.
• Be in proper uniform, with nametag. Employees must wear flat, closed-toe non-slip shoes.
• Maintain positive guest relations at all times. Work to resolve guest complaints, ensuring guest satisfaction.
• Communicate effectively with guests as well as team members
• Maintain knowledge of all hotel features/services, hours of operation, special packages and promotions,
daily house count and expected arrivals/departures and scheduled daily group activities.
• Maintain complete knowledge of service requirements for assigned functions:
a) detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of
b) Particular characteristics/descriptions of wines/champagnes ordered.
c) Prices for specified selections on cash functions.
d) Groups names and background.
e) Type of functions and expected attendance/guarantee numbers.
f) Scheduled hours of service.
g) Special requests/arrangements.
h) Order of service, traffic flow in room.
i) VIPs.
• Inspect the scheduled function area/room for cleanliness, working condition and proper
furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Chef and Banquet Manager to review scheduled group's menu and equipment
requirements. Ensure agreement of delivery times, amounts and special arrangements. Communicate
service needs throughout the function.
• Prepare station assignments for Banquet Servers according to group requirements and hotel standards.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and
departmental standards; rectify deficiencies with respective personnel.
• Meet group coordinator prior to function, make introduction and ensure that all arrangements are
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Direct servers on timing of service throughout function.
• Assist Banquet staff with their job functions to ensure optimum service to guests.
• Direct the final breakdown of function room and clean up.
• Process all payments according to established hotel requirements, and Commonwealth Lodging
Management cash handling S.O.P.'s
• Maintain guest confidentiality at all times.
• Assists in handling emergencies in order to protect our guest and associates, and preserve the building
and its systems during the emergency. Must act as quickly and responsibly as possible to return the
building to its normal operating status.
• Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel
policies and procedures. As well as the brand standards, policies and procedures.
• This job description is not intended to provide a complete and comprehensive list of all job duties,
requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the