The On-Call Banquet Captain plays a vital role in ensuring the seamless execution of banquets, meetings, and special events at Town & Country Resort. This position oversees banquet staff, ensures service standards are upheld, and supports all aspects of event setup, service, and breakdown. Ideal candidates will have strong leadership, organizational, and guest service skills, along with prior experience supervising large-scale or upscale banquet operations.

This is an on-call position, scheduled as business needs dictate — ideal for professionals with flexible availability who take pride in delivering exceptional hospitality experiences. Pay Rate $17.25 #towncountrysd

Event Execution & Service Leadership

• Supervise banquet servers, housemen, and support staff during assigned events.

• Review Banquet Event Orders (BEOs) and ensure complete understanding of event requirements, timing, and guest expectations.

• Coordinate with the Banquet Manager, Culinary, and Stewarding teams to ensure accurate and timely setup and service.

• Lead pre-shift meetings to communicate event details, service standards, and safety reminders.

• Oversee all phases of meal functions — including setup, food and beverage service, and breakdown.

• Ensure all events are executed in accordance with property standards, BEO specifications, and client preferences.

• Act as the primary point of contact for the client or meeting planner during the event, handling adjustments and special requests promptly and professionally.

Guest & Client Relations

• Maintain a polished, professional, and service-oriented presence throughout the event.

• Anticipate and respond quickly to guest and client needs, ensuring satisfaction and problem resolution.

• Communicate effectively with meeting planners and clients during functions to ensure seamless service flow.

• Provide post-event feedback or updates to Banquet Management and Sales/Convention Services teams.

Team Supervision & Training

• Direct, coach, and support banquet staff, ensuring efficient teamwork and consistent service.

• Train staff on service techniques, timing, setup standards, and guest interaction.

• Monitor team performance during functions and provide immediate feedback when necessary.

• Assist in evaluating staff performance and communicating development needs to management.

Operational Excellence

• Verify event setups are completed accurately and on time per BEOs and diagrams.

• Inspect rooms and equipment before each event to ensure cleanliness, functionality, and presentation.

• Monitor staffing levels and adjust assignments as needed to maintain service quality.

• Ensure adherence to all food safety, sanitation, and occupational safety standards.

• Accurately complete closing duties — including event reports, inventory counts, and reconciliation of supplies.

• Support breakdown and reset for upcoming functions.

Collaboration & Communication

• Coordinate with kitchen and bar teams to maintain proper pacing and service timing.

• Maintain clear communication with Banquet Managers regarding event updates, challenges, and successes.

• Work collaboratively with other resort departments (Engineering, AV, Housekeeping, Security) to resolve logistical issues or last-minute changes.

• Minimum 2–3 years of banquet or catering experience in a hotel, resort, or high-volume event venue.

• Prior experience in a supervisory or captain role preferred.

• In-depth knowledge of banquet service standards, room setups, and event logistics.

• Excellent leadership, communication, and guest service skills.

• Ability to remain calm and professional under pressure while managing multiple tasks.

• Strong organizational and problem-solving abilities.

• Flexible availability — must be able to work days, nights, weekends, and holidays as needed, depending on event schedule.

Physical Requirements

• Must be able to stand and walk for extended periods, often up to 8–10 hours per shift.

• Frequent bending, stooping, reaching, and lifting during setup and service.

• Ability to lift, push, or pull up to 50 pounds (tables, chairs, linens, trays, beverage containers).

• Must be able to move quickly and safely throughout banquet rooms, kitchens, and service corridors.

• Requires manual dexterity to handle trays, glassware, flatware, and service tools.

• Must be able to hear, speak, and communicate clearly in a noisy or busy environment.

• Visual acuity sufficient to inspect event setups and monitor guest and staff activity.

• Exposure to variable temperatures (indoor/outdoor events, kitchen heat, loading docks).