Banquet Captain

Career Opportunities with Avocet Hospitality Group

Current job opportunities are posted here as they become available.

Our organization is defined by one simple word - passion. Everything is geared to providing you a great guest experience in a unique environment, and being served by our team of professionals in a way that makes you stop and say, 'This place is different.'

SALARY: $18.00 per hour plus commission

BENEFITS:

• A culture that values passion, individuality, and fun!
• Opportunities for internal growth and development
• Paid Time Off (PTO)
• Paid holidays
• Earned Wage Access through PayActiv- access to your earned wages before payday!
• Affordable medical, dental, & vision insurance plans
• Company provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%
• Tuition Assistance
• Referral program
• Employee Assistance Program
• Discounts at all Avocet-owned hotels & restaurants

WHO WE ARE LOOKING FOR:

POSITION SUMMARY:

We are seeking a meticulous and experienced part-time Banquet Captain to join our team. The Banquet Captain will oversee all aspects of banquet operations, ensuring seamless execution from setup to breakdown while serving as the primary point of contact for event organizers. This role requires strong leadership, exceptional guest service skills, and prior experience in banquet service. The ideal candidate will maintain high service standards, safety, and cleanliness, with the flexibility to work varied hours, including weekends, holidays, and late nights. Above all, the Banquet Captain will ensure every guest enjoys a memorable experience that exceeds expectations and resolve any issues that may arise.

MAIN DUTIES AND RESPONSIBILITIES:

• Assist in training and developing banquet staff to deliver exceptional service.
• Ensure flawless execution of all banquet functions, providing guests with a memorable dining experience.
• Facilitate clear communication between clients and the banquet team.
• Foster a service-oriented environment among staff.
• Maintain high standards for the presentation and quality of dishes served.
• Uphold cleanliness standards in front-of-house areas, including windows, fixtures, and entrances.
• Delegate service tasks to servers and assist with table bussing and dish processing as needed.
• Conduct regular inventories of china, glassware, silverware, and equipment.
• Ensure dining and buffet setups meet service requirements.
• Communicate effectively with kitchen staff regarding inventory needs.
• Perform wine service at tableside when required.
• Assist with basic cleaning tasks and fill in for absent staff as necessary.
• Greet guests warmly and maintain grooming and appearance standards.
• Familiarize oneself with hotel services and products to better assist guests.
• Adhere to all company safety and security protocols, promptly reporting any incidents.
• Ensure team members' uniforms and grooming adhere to standards.
• Maintain confidentiality and protect company assets.
• Anticipate and address guests' needs promptly and courteously.
• Develop positive relationships with colleagues and guests.
• Comply with quality assurance standards and expectations.
• Maintain punctual attendance and flexibility in scheduling.

SUPERVISORY RESPONSIBILITIES:

• Supervise banquet servers and banquet bartenders.

JOB REQUIREMENTS:

• Education: High school diploma or GED preferred. Servsafe Certificate or Mobile County Health Card.
• Experience: Minimum 1 year of experience as a Banquet Captain or in a banquet server role required.
• Skills: Fluent in English with strong communication skills. Exceptional guest service and interpersonal skills. Ability to work efficiently under pressure and collaborate effectively. Positive attitude and ability to engage guests in light conversation. Knowledge of hotel operations and facilities. Strong multitasking ability and adeptness at problem-solving. Proficiency in handling transactions and operating point-of-sale systems. Demonstrated leadership and delegation skills.

WORKING CONDITIONS:

• Equipment Used: Point of Sale systems, kitchen equipment (heating elements, knives, chemicals, etc.).
• Physical & Mental Requirements: Must be 21 years of age. Ability to lift up to 50 lbs and perform physical tasks such as bending, kneeling, and squatting. Able to stand and walk for extended periods (8+ hours). Safely perform various physical movements including reaching, bending, and stooping. Use hands and arms frequently for reaching and handling objects. Occasional climbing, balancing, stooping, kneeling, and crouching may be required. Capable of pushing, pulling, lifting, and carrying items up to 50 lbs. High level of guest interaction in a fast-paced, high-volume environment. Exposure to varying weather conditions such as high heat, rain, and wind.