Responsibilites include:

• Food preparation and assistance to Chef and Sous Chef
• Responsibility for maintenance and food safety of assigned station.

Responsibilites include:

• Accommodate hotel guests by registering and assigning rooms
• Verify guest identification, issue room keys, transmit and receive messages, keep records of occupied rooms and guests’ accounts, present statements to and collect payments from departing guests.
• Answer calls and connect callers to the appropriate extension.
• Use of computer system to assist the hotel guests at check-in and check-out.
• Keep records of room availability along with making and confirming reservations
• Answer inquiries pertaining to hotel services, shopping, dining, entertainment and any other activity connected with the hotel or area
• Advise housekeeping staff when rooms have been vacated and are ready for cleaning
• Contact housekeeping or maintenance staff when guests report problems
• Perform simple bookkeeping activities, such as balancing cash accounts
• Record guest comments or complaints and refer guest to supervisor if needed

General responsibilities inlclude:

• Customer interactions
• Food and beverage service
• Mixing and pouring drinks
• General bar preparation and maintenance.

Responsibilites include:

• Assisting Chef in menu planning and execution
• Inventory management
• Overseeing food preparation and general practice
• Supervising kitchen staff

Responsibilities include:

• Customer interaction
• Taking orders and closing checks
• Food and drink service
• General table and restaurant maintenance
• Restaurant opening and closing duties

We’re looking for a confident, organized, and service-driven Banquet Captain to lead our events and ensure every function runs smoothly. If you have a passion for hospitality, strong leadership skills, and thrive in a fast-paced environment, this is the perfect opportunity to take charge and deliver unforgettable guest experiences.

Position Overview:

As a Banquet Captain, you’ll oversee the execution of private events, including weddings, corporate functions, banquets, and parties. You’ll lead the service team, coordinate with kitchen and event staff, and act as the main point of contact to ensure that every event goes off without a hitch.

Key Responsibilities:

• Lead and supervise banquet staff during setup, service, and breakdown of events

• Serve as the main liaison between event clients, kitchen staff, and service team

• Ensure event timelines, floor plans, and service standards are executed accurately

• Assign duties, monitor performance, and support staff throughout the event

• Greet hosts/clients upon arrival and address any questions or concerns

• Maintain professionalism and calm in high-pressure situations

• Ensure cleanliness, organization, and safety of all event areas

• Provide post-event feedback to management and assist with reporting and inventory

What We’re Looking For:

• Previous banquet or event service experience required; leadership experience strongly preferred

• Strong organizational and time management skills

• Ability to lead and motivate a team in a fast-paced environment

• Excellent communication and problem-solving abilities

• High attention to detail and commitment to service excellence

• Ability to stand, walk, and lift items throughout long shifts

• Flexible schedule with availability on nights, weekends, and holidays

Why You’ll Love Working Here:

• Competitive pay with opportunities for tips or bonuses

• Leadership role in a dynamic, event-driven environment

• Flexible scheduling and a supportive team

• Opportunities for growth in hospitality and event management

• Work at a variety of exciting events and venues

If you’re ready to lead with confidence and create memorable experiences for every guest, apply today and take your hospitality career to the next level.

EXAMPLES OF DUTIES

            ESSENTIAL FUNCTIONS

1.    Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting using the guest’s name when possible.

2.    Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance on hotel services, room features or amenities giving accurate information regarding outlet hours, directions to local attractions or the function of rooms, car rentals, airline shuttle service, etc.

3.    Actively listen and respond to guest questions, concerns and request using brand or property specific process to resolve issues.

4.    Exchange information with other employees using electronic devices (e.g., Nextel)

5.    Anticipate guests’ service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.

6.    Thank guests with genuine appreciation and provide a fond farewell.

7.    Complete all other duties assigned by Front Office Supervisor or manager.

SUPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.

·         Report all suspicious persons, activities or hazardous and unsafe conditions to a supervisor or manager.

·         Support all co-workers and treat them with dignity and respect.

·         Comply with quality assurance expectations and standards.

·         Answer phone in a professional manner and provide information as needed.

·         Address guests’ service needs in a professional, positive and timely manner.

·         Assist other employees to ensure proper coverage and prompt guest service.

·         Report accidents, injuries and unsafe work conditions to manager.

·         Document all vehicle incidents and provide reports of incidents to managers/supervisor.

·         Inspect property vehicle regularly and report any maintenance needs to the proper personnel.

·         Other duties as assigned by the supervisor such as cross-training, preventative van maintenance, etc.

OTHER

Upon employment, all employees are required to comply with the standards, rules and regulations which may be established by LHM and may be updated from time to time.  Employees who violate Hotel rules or have irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  Employees may also be required to attend group and/or department meetings in addition to the scheduled work shift as necessary.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

·         Ability to understand and follow written and or verbal instructions.

·         Ability to effectively communicate verbally in English.

·         Ability to effectively deal with internal and external customers, some of whom will require high level of patience, tact and diplomacy to defuse anger and collect accurate information.

·         Ability to engage guests in conversation regarding their stay, property services and area attractions.

·         Ability to move, lift, carry, push, pull and place objects weight less than or equal to 50 pounds without assistance.

·         Ability to stand, walk and/or sit for an extended period of time or for an entire work shift

·         Ability to maintain confidentiality of proprietary materials and information

QUALIFICATION STANDARDS

Education:

Any combination or education and experience equivalent to graduation from high school or any other combination or education, training or experience that provides the required knowledge, skills and abilities.  High school diploma preferred.

Experience:

No prior experience required.  Prior guest service or other hospitality experience preferred.

Licenses or certificates:

Must possess a valid Chauffeurs (Class E), B or CDL license and maintain a good driving record. 

Grooming:

All employees must maintain a neat, clean and well groomed appearance (specific standards available).

"The Hospitality business functions seven (7) days a week, twenty-four hours a day.       In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times." 

Position Summary
Serve food and/or beverages in a friendly, courteous and professional manner in accordance with Hilton’s high standards of quality.

Example of Duties
Essential Functions
1.    Set up banquet room as instructed by Banquet Captain to include linen, serviceware and glassware.
2.    Attend roll call meetings before events to learn function particulars, including guest and hotel expectations.
3.    Greet guests and respond to requests in a friendly and courteous manner.
4.    Serve the food and/or beverage in the order and to the expectation of the Banquet Captain to ensure consistency throughout the banquet.  Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function.
5.    Replenish beverages as necessary, and check with guests for overall satisfaction.
6.    Once banquet is complete, reset banquet room according to Captain's specifications to ensure the readiness of the room for the following function.

Supportive Functions
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.
•    Perform all duties as assigned by supervisor including sidework to include replenishing condiments and restocking banquet shelves with supplies and cross-training.
•    Perform general cleaning tasks using standard hotel cleaning products, as assigned to adhere to health standards.
•    Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.

Knowledge, Skills, and Abilities
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
•    Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
•    Knowledge of the appropriate table settings and serviceware.
•    Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
•    Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
•    Ability to remember, recite and promote the variety of menu items.
•    Ability to transport up to 40 lbs. through a crowded room on a continuous basis throughout the shift.
•    Ability to operate beverage equipment, eg., coffee maker.

Qualifications
Experience/Education
Any combination of education, training or experience that provides the required knowledge, skills and abilities.