Banquet Captain (year-round)

TITLE:

Banquet Captain

REPORTS TO

Banquet Manager & Assistant Banquet Manager

DEPARTMENT

: Banquets & Events

FLSA STATUS

Non-Exempt (Hourly) Exempt

JOB SUMMARY

The Banquet & Events Captain at Owl's Nest Resort is responsible for supervising, coordinating, and assisting the Banquet and Event service team in executing functions to the highest resort standards. This role ensures that all event details are carried out according to client specifications while delivering exceptional guest experiences. The Captain serves as the primary on-site liaison between the client, banquet staff, and other resort departments.

ESSENTIAL DUTIES AND RESPONSIBILITES

Maintain a high level of visibility during events to support both guests and staff. Oversee the setup, service, and breakdown of banquets, conferences, weddings, and special events. Ensure all event details (timelines, menus, room layouts, AV needs, décor, etc.) are executed accurately. Act as the main contact for clients during events, addressing needs promptly and professionally. Direct, delegate, and support banquet servers, bartenders, and housemen during events. Conduct pre-shift briefings to review event details, service standards, and assignments. Lead by example in maintaining resort service standards, professionalism, and appearance. Provide exemplary guest service. Anticipate and respond to guest needs to ensure a memorable experience. Handle and resolve guest concerns or service issues with urgency and discretion. Ensure compliance with safety, sanitation, and alcohol service regulations. Maintain event space cleanliness, organization, and proper presentation. Coordinate with Banquet Management team and Culinary team to coordinate F&B timing and execution. Communicate event outcomes and staff performance to Banquet Management for continuous improvement. Attend required quarterly/seasonal trainings.

KNOWLEDGE, SKILLS, AND ABILITIES

• High school diploma or GED.
• Minimum of one (1) year experience in a banquet-related position.
• Knowledge of wine, beer & alcoholic beverages
• Demonstrate efficient problem-solving skills.
• Ability to convey a professional demeanor with guests and co-workers.
• Excellent communication skills both verbally and visually.
• Able to multi-task while still paying attention to detail.
• Experience in the resort/hospitality industry preferred.

LICENSURE / CERTIFICATION REQUIREMENTS

• TIPS and ServeSafe Certified (or within 30 days of hire).
• Valid Driver's License
• Participate in ongoing education and training.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

Ability to work a flexible schedule, which includes days, evenings, holidays, and weekend assignments. Must be able to lift and stack objects up to 75 pounds occasionally and frequently exert 10 to 30 pounds of force to lift, carry, push, and pull or otherwise move objects. Walking, sitting, and standing to a significant degree, reaching, handling, climbing stairs, balancing, pushing, kneeling, crouching, twisting/turning, bending at the waist, stooping, talking, hearing, seeing, and smelling. Tolerate, at times, extreme temperatures like refrigerators (36F) and kitchens (+100F) for one or more hours. Ability to work in darkly lit rooms, potentially around flashing/strobing lights. Ability to work and handle stress arising from demands in production. Exposure at times to inclement weather.

Job Types:

Full-time, Part-time Pay:

$18.00 - $28.00 per hour

Benefits:

Employee discount

Shift:

Day shift Evening shift

Work Location:

In person