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.

Position Summary

Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

Example of Duties

Essential Functions

1.      Assign, in detail, specific duties to all employees for efficient operation of the kitchen.  Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.

2.      Read and employ math skills for following recipes.  Process requisitions for supplies.  Select, train and supervise kitchen staff in the proper preparation of menu items.

3.      Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

4.      Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.

5.      Adhere to control procedures for cost and quality.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

·         Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.

·         Maintain vacation schedule for proper staffing.

·         Report any equipment in need of repair to chef and engineering for service.

·         Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.

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 knowledge, skills, and abilities:

·         Must be able to speak, read, write and understand the primary language(s) used in the workplace.

·         Must be able to read and write to facilitate the communication process.  

·         Requires good communication skills, both verbal and written.

·         Must possess basic computational ability.  

·         Must possess basic computer skills.

·         Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

·         Thorough working knowledge of hot and cold food preparation.

·         Good working knowledge of accepted sanitation standards and applicable health codes.

·         Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

Position Summary

To prepare and serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction.  Acts as a cashier for the bar area.

Example of Duties

Essential Functions

1.      Maintains proper and adequate set-up of the bar on a daily basis.  This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the Food and Beverage department as per guest occupancy.

2.      Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to insure product quality.

3.      Greets guests in a courteous and friendly manner, addresses the guest by name whenever possible. Mixes, garnishes and presents drinks with standard ingredient recipes and practicing prudent portion control.

4.      Inputs orders into a register at the point of sale and creates a check for each guest.  Maintains an accurate record of all beverage items served.

5.      Processes cash, credit cards and/or voucher transactions, makes change as needed, verifies validity of charges, records charges, and insures vouchers are properly executed, in order to balance all monies.

6.      Stores and secures all beverage, food and other equipment, deposits cash and vouchers, drops and secures bank.

Supportive Functions

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

·         Performs general cleaning tasks using standard hotel cleaning products as assigned by your supervisor to adhere to health standards.

·         Perform other duties and responsibilities as requested (i.e., special guest requests, cross-training)

·         Must adhere to all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to insure all laws are being followed.

·         Other duties as assigned, including: assisting security with disorderly guests, and reporting any suspicious persons or activity immediately.

Knowledge, Skills, and Abilities

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.

·         Must have basic knowledge of food and beverage preparations and service of various alcoholic beverages.

·         Basic English language writing skills necessary for completion of requisitions, balance sheets and vouchers.

·         Ability to remember, recite and promote the variety of menu items.

·         Sufficient manual dexterity in hands in order to use a knife to make garnish, pick up glassware and bottles, scoop ice, mix drinks, and reach overhead to retrieve stock.

·         Ability to operate a keyboard to input Point of Sale procedures to pre-check, input order and close out the check.

·         Ability to work standing and work in confined spaces for long periods of time.

Qualifications

Experience

Bartending experience required.

Education

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

Position Summary

Responsible for maintenance, set up, food production and quality control of all meat, cheese, vegetables and other food items prepared in the kitchen. 

Example of Duties

Essential Functions

1.      Prepares all foods in accordance to Imo’s standard recipes and as specified by the guest.  Oversees food preparation and kitchen staff to ensure quality production.  Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.

2.      Checks and controls the proper storage of product and portion control, i.e. especially high cost meat and cheese items.

3.      Keeps refrigeration, storage and working areas in clean, working condition to comply with health department regulations.

4.      Ensures all equipment in working areas is clean and in proper working condition.

5.      Prepares requisitions for supplies and food items for production in work station.  Reads and employs math skills to appropriately prepare items according to recipes.

Supportive Functions

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

·         Performs general cleaning tasks using standard hotel cleaning products as assigned by your supervisor to adhere to health standards.

·         Keep floors dry and clean to avoid slip/fall accidents.

·         Performs other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc.

·         Report any suspicious persons or activity to a supervisor immediately.

Knowledge, Skills, and Abilities

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.

·         Good working knowledge of the fundamentals of Imo’s Pizza cooking.

·         Good working knowledge of accepted standards of sanitation.

·         Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, steamers, kettles, etc.

·         Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

·         Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees.

·         Sufficient manual dexterity of hand in order to use all kitchen equipment, ie. knives, spoons, spatulas, tongs, etc.

·         Hearing and visual ability to observe and detect signs of emergency situations.

·         Ability to push and pull objects or materials weighing up to 100 pounds.

·         Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing up to 150 pounds.

·         Ability to perform duties within extreme temperature ranges.

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

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.

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."