Job Description for a Banquet Captain

A banquet captain is a food services professional. Typically employed within a hospitality facility (e.g., hotel, casino, convention center, banquet hall), he oversees each aspect of a catered event, from the initial planning to cleaning the hall. Supervising all staff, he works in the background while liaising with the host, who faces the customers.

Job Responsibilities

Managing the entire banquet staff, the banquet captain assigns duties to each team member for every event. At the beginning of each shift, she inspects everyone's uniform. During an event, she maintains constant contact with the host, who is on-site, to ensure that everything runs seamlessly. Liaising with housekeeping, she ensures her facility remains clean and tidy. She maintains detailed reports for management regarding each event that is held. When needed, she may work the floor at events, pinch hitting as server or bartender. Additionally, she resolves guests' complaints and maintains the authority to refuse alcoholic beverages to intoxicated customers.

Employment Environments

While banquet captains are primarily found in restaurants and hospitality facilities, there are other nontraditional employers who routinely hire these professions. Many organizations, particularly Fortune 500s, keep a banquet captain on staff to manage large corporate functions as well as the executive dining room. Private clubs (whether they be sporting, health, gentlemen or affinity) typically possess formal dining facilities that are used for both casual and formal affairs. A banquet captain seeking employment may find work to be had in these institutions. Additional nontraditional work environments include convention centers, event planning firms and, sometimes, even hospitals.

Qualitative Requirements

To successfully perform the duties of a banquet captain, a candidate must be able to communicate effectively, both orally and in writing. Her customer service skills must be top notch. She must also have an extraordinary knowledge of food preparation. With regards to management skills, she has to possess the ability to inspire and motivate her team. Physically, she must be fit, as this role may require that she lift large amounts of weight as well as stand for long periods of time. Additionally, she must thrive in an ever-changing, fast paced environment.

Educational Requirements

A 4-year degree is not required to become a banquet captain. Candidates must, however, possess a high school diploma or equivalent. Additionally, the successful candidate typically must possess a minimum of 3 to 5 years of professional experience as a server and manager within a food services or hospitality facility of similar size to the one in which he would like to work.

Average Compensation

SimplyHired.com reports that the average banquet captain working in the United States of America earns a base salary of $21,000 per year. Additionally, the U.S. Bureau of Labor Statistics reports that the employment of food services and drink professionals will increase by approximately 11 percent between the years 2006 and 2016. This is anticipated as a result of a "growing population that increasingly prefers the convenience of eating out and having their meals prepared for them."

References

• SimplyHired.com
• US Department of Labor
• Jobs at Indeed.com