A banquet captain typically works at a large hotel or restaurant with dedicated large party rooms or banquet facilities. His or her major role is to act as a service supervisor for all banquets and large parties at the facility. He or she supervises setup and cleanup, as well as helps ensure the food service flows smoothly. He or she also acts as a point of contact for special requests or needs during before or during the banquet. Normally, a banquet captain works from a daily list of functions and parties using the hotel or restaurant's facilities received from a banquet manager. They ensure that all rooms are set up to guests' specifications and that facility cleanliness standards are met. He or she also ensures that any special decorating requests or audiovisual equipment is available and ready.
During the banquet itself, the captain may be asked to present the menu for the occasion, speaking to guests about the food to be served and any choices they may have. The captain then coordinates with any presentations or speakers to ensure the timely delivery of food. The captain works with servers and the kitchen to ensure that orders are completed promptly and accurately, and that food is plated and served for all guests at the same time. Finally, they help with quality assurance. After the party, the captain supervises and participates in breakdown and cleanup duties and any necessary setup work for the next group to use the facility.
Most hotels and restaurants look for banquet captains with extensive related experience. They may also look for personnel with a strong history of large party service work and some supervisory background. The banquet captain typically works lunches and/or dinner services during the week and weekends according to rotating schedules and based on how many parties are booked into the banquet facilities.
Banquet Captain Tasks
Coordinate with event staff, clients, chefs, maintenance, and other groups to ensure smooth operations.
Lead banquet staff, including training, presentation, and policies, especially around alcohol and food allergies.
Monitor banquet rooms to enforce cleanliness, presentation, and meeting client needs.
Manage operations for preparation, execution, and clean-up of banquets.
Communicate with chefs, stewards, and managers about immediate and forecast problems.