Banquet Captain en Hilton Garden Inn Temple
Hilton Garden Inn Temple · Temple, Estados Unidos De América · Onsite
- Professional
- Oficina en 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.