Banquet Captain bei Hilton Garden Inn Temple

Position Summary:

The Banquet Captain is responsible for leading and overseeing the execution of banquet events, ensuring a seamless and exceptional guest experience at the Hilton Garden Inn of Temple. This role involves supervising banquet staff, coordinating with the kitchen/Chef and event sales team, and maintaining a high standard of service throughout the event. The Banquet Captain ensures all aspects of event operations—set-up, service, and clean-up—are completed according to the hotel’s high-quality standards.

Key Responsibilities:

1. Event Set-Up & Coordination:

• Attend BEO Meetings: Review event details, including guest count, menu, and special requests, with the Event Coordinator and Executive Chef weekly.

• Supervise Set-Up: Ensure banquet staff prepares and arranges the event space according to the event specifications, including table settings, linens, and décor.

• Equipment Check: Verify that all necessary equipment (e.g., audiovisual, lighting, etc.) is set up and functioning properly before the event begins.

• Maintain Cleanliness: Oversee the cleanliness and organization of the event space before, during, and after the event.

• Assist F&B Manager: May be asked to assist the property Food & Beverage manager in other areas of the department.

2. Staff Management & Leadership:

• Lead Banquet Team: Supervise, train, and direct banquet servers to ensure high-quality service throughout the event.

• Staff Assignments: Assign duties to the banquet team based on event requirements, ensuring staff members are aware of their responsibilities and timelines.

• Ensure Efficient Service: Monitor the flow of food and beverages, ensuring timely and accurate delivery according to the event schedule.

• Reports Directly to Executive Chef/F&B Manager

3. Guest Service & Satisfaction:

• Customer Interaction: Address guest needs and ensure exceptional service. Be available to resolve any guest concerns or issues in a professional manner.

• Personalized Experience: Ensure that guests’ needs are met, including any special dietary requests or specific event preferences.

• Maintain Professionalism: Serve as the face of the hotel’s high standards, maintaining a polished appearance and a positive attitude.

4. Food & Beverage Service:

• Oversee Food & Beverage Delivery: Coordinate with the kitchen and bar staff to ensure that food and beverages are served correctly, on time, and according to event specifications.

• Quality Control: Monitor the quality and presentation of food and beverages, ensuring they meet the hotel’s standards of excellence.

• Assist with Set-Up and Service: Help serve food and beverages during events as needed and assist with table turnover as necessary.

5. Event Close-Out & Clean-Up:

• End of Event Procedure: Supervise the breakdown of the event, ensuring all equipment is returned to the correct locations, and the event space is thoroughly cleaned.

• Complete Reports: Complete post-event reports, noting any issues or special requests that arose during the event. Communicate this information with the Banquet Coordinator and other relevant departments.

• Stock and Inventory: Assist with the inventory of supplies, including linen, glassware, and utensils. Report any shortages or damages to the Banquet Manager.

Required Qualifications:

• Experience: Minimum of 2-3 years of experience in banquet or event operations, preferably in a hospitality or hotel environment. Previous supervisory experience is a plus.

• Education: High school diploma or equivalent.

• Certifications: Food Handler’s and TABC certifications required 

• Skills:

  • Strong leadership, communication, and interpersonal skills.

  • Ability to multitask and work under pressure in a fast-paced environment.

  • Detail-oriented with strong organizational skills.

  • Ability to lift and carry heavy items (up to 50 lbs).

  • Proficiency in using basic office equipment and software.

Preferred Qualifications:

• Previous experience working at a hotel or similar hospitality setting.

• Keen eye for decoration; ability to create stunning table presentations

• Team-player and compassionate leader

Working Conditions:

• Schedule: Must be flexible with working hours, including weekends, evenings, and holidays based on event needs.

• Environment: Fast-paced banquet settings with the need to interact with guests, kitchen, and team members.

• Physical Requirements: This position requires standing for extended periods, walking, and occasionally lifting heavy items such as trays, tables, and chairs.

Benefits:

• Health, dental, and vision insurance.

• Paid time off (vacation, sick leave, holidays).

• Hotel Employee Travel Program and discounts at hotels worldwide.

• 401(k) with company match.

• Career development and growth opportunities within the hotel.