Job Title: Banquet Captain
Department: Food & Beverage Service – Banquets
Reports To: Banquet Manager / F&B Manager
Job Summary:
The Banquet Captain is responsible for supervising and coordinating banquet operations to ensure smooth and efficient service during events, conferences, meetings, weddings, and other functions. The role ensures exceptional guest service, adherence to hotel standards, and effective coordination between service staff and other departments.
Key Responsibilities:
- Supervise and coordinate all banquet operations during events and functions.
- Ensure banquet venues are set up according to event orders, guest requirements, and hotel standards.
- Conduct pre-function briefings with banquet staff regarding event details, service procedures, and guest expectations.
- Monitor banquet service to ensure guests receive prompt, courteous, and efficient service.
- Coordinate with the Kitchen, Housekeeping, Engineering, and other departments to ensure seamless event execution.
- Ensure proper mise-en-place, table settings, buffet arrangements, and equipment setup before each event.
- Inspect banquet halls and service areas to ensure cleanliness, hygiene, and presentation standards are maintained.
- Handle guest requests, complaints, and special requirements professionally and promptly.
- Monitor staffing requirements and allocate duties to banquet associates effectively.
- Ensure adherence to food safety, hygiene, and sanitation standards as per hotel policies.
- Maintain inventory and ensure proper handling and storage of banquet equipment, linen, crockery, and cutlery.
- Prepare post-event reports and communicate feedback to the Banquet Manager.
- Train, coach, and motivate banquet staff to maintain service excellence.
- Ensure compliance with hotel policies, safety procedures, and grooming standards.
Qualifications & Experience:
- Diploma or Degree in Hotel Management or Hospitality Management preferred.
- Minimum 3–5 years of experience in Food & Beverage Service, with at least 1–2 years in a supervisory role in banquets.
- Strong knowledge of banquet operations, service standards, and event management.
- Excellent leadership, communication, and interpersonal skills.
- Ability to work flexible hours, including weekends, holidays, and extended shifts.
Skills Required:
- Banquet Operations Management
- Team Leadership and Staff Supervision
- Guest Service Excellence
- Event Coordination and Planning
- Communication and Interpersonal Skills
- Problem Solving and Decision Making
- Food Safety and Hygiene Knowledge
- Time Management and Multitasking
- Attention to Detail
- Conflict Resolution and Complaint Handling
CONTACT HR : 63841 44483.
Pay: ₹15,000.00 - ₹25,000.00 per month
Benefits:
Work Location: In person
