Banquet Captain

Marriott El Paso is seeing an experienced Banquet Captain to join our team. Your leadership, attention to detail, and commitment to excellence set the tone for every event we host.

A Banquet Captain oversees the execution of catered events, ensuring seamless service from setup to breakdown. They lead the serving staff, communicate directly with clients, coordinate timing with the kitchen, and guarantee that the event aligns with the Banquet Event Order (BEO). A successful Banquet Captain balances leadership, guest relations, and floor management.

Key responsibilities fall into three main phases:
Pre-Event Preparation:
Review BEOs: Thoroughly analyze the Banquet Event Order to understand guest count, menu items, dietary restrictions, and timeline. Conduct Pre-Shift Meetings: Brief the banquet team on service standards, assigned roles, and special requests. Inspect the Venue: Ensure tables, linens, centerpieces, and place settings are set correctly. Check that audio-visual equipment and service stations are fully functional.

During Event Execution:
Lead the Staff: Supervise servers, bartenders, and bussers to ensure efficient, high-quality service. Direct traffic and manage the timing of each course. Manage Client Communication: Act as the primary point of contact for the event host. Greet the client, introduce key team members, and accommodate any on-the-spot requests. Coordinate with the Kitchen: Communicate constantly with the chefs to ensure food flow aligns with the timeline and accommodates guest dietary restrictions. Troubleshoot Issues: Address any guest complaints quickly and professionally. Monitor alcohol consumption to enforce liquor liability laws and ensure responsible service.

Post-Event & Administration:
Oversee Breakdown: Direct the team in clearing tables, dismantling tables/buffets, and packing away rental equipment. Ensure Cleanliness: Guarantee the venue and storage rooms are clean, organized, and properly secured. Process Paperwork: Manage billing, process final client payments, and recap checks for management or the finance department. Team Debrief: Hold a post-event meeting with staff to recognize successes and discuss areas for improvement.

Requirements:

• Strong leadership and team coordination abilities.
• Excellent verbal communication and interpersonal skills.
• Ability to multitask effectively in fast-paced, high-volume environments.
• Strong problem-solving skills and sound judgment.
• High level of organization and attention to detail.
• Working knowledge of restaurant and banquet point-of-sale systems.
• Must be available to work late evenings, weekends, and holiday shifts to support event and banquet operations.
• 1+ years of banquet or food & beverage experience required.