Remington Hotels
Overview
The Banquet Captain leads the execution of banquet events, ensuring seamless service, exceptional guest experiences, and adherence to resort standards. This hands-on leadership role coordinates event set-up, food and beverage service, and team direction, while serving as the primary floor leader and point of contact during events. Responsibilities
Lead all aspects of banquet service during assigned events, ensuring smooth, timely, and guest-focused execution. Direct and support servers, bussers, and bartenders to deliver attentive, professional, and wellness-minded service. Serve as the primary floor leader, acting as liaison between front-of-house staff, culinary team, and resort leadership. Ensure set-up and breakdown of event spaces align with Banquet Event Orders (BEOs), brand standards, and timelines. Facilitate pre-event briefings with staff to review service flow, dietary needs, guest priorities, and special touches. Monitor event progress, anticipate needs, and make on-the-fly adjustments to maintain exceptional service. Communicate effectively with the Executive Chef and F&B Manager regarding timing, dietary considerations, and post-event feedback. Maintain cleanliness, safety, and sanitation standards throughout service. Provide on-the-job training, mentorship, and feedback to banquet team members. Maintain accurate documentation of staffing notes, equipment needs, and guest feedback following events. Qualifications
2+ years of banquet service or resort-level food & beverage leadership experience. Strong working knowledge of plated and buffet service styles. Ability to read and execute Banquet Event Orders (BEOs) with precision and professionalism. Excellent leadership, communication, and problem-solving skills; poised and composed in fast-paced settings. Comfortable collaborating with culinary leadership and managing cross-department logistics. ServSafe and Responsible Beverage Service certifications (or ability to obtain). Ability to stand/walk for extended periods and lift up to 40 lbs. What We’re Looking For
Warm, confident leader with an eye for detail and a heart for hospitality. Calm, clear communicator who thrives in dynamic environments. Passion for wellness, local cuisine, and creating guest-centered experiences. Ability to set the tone for gracious, intuitive service from beginning to end. Hourly: $25.00 Hourly Full Time + Gratuities
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The Banquet Captain leads the execution of banquet events, ensuring seamless service, exceptional guest experiences, and adherence to resort standards. This hands-on leadership role coordinates event set-up, food and beverage service, and team direction, while serving as the primary floor leader and point of contact during events. Responsibilities
Lead all aspects of banquet service during assigned events, ensuring smooth, timely, and guest-focused execution. Direct and support servers, bussers, and bartenders to deliver attentive, professional, and wellness-minded service. Serve as the primary floor leader, acting as liaison between front-of-house staff, culinary team, and resort leadership. Ensure set-up and breakdown of event spaces align with Banquet Event Orders (BEOs), brand standards, and timelines. Facilitate pre-event briefings with staff to review service flow, dietary needs, guest priorities, and special touches. Monitor event progress, anticipate needs, and make on-the-fly adjustments to maintain exceptional service. Communicate effectively with the Executive Chef and F&B Manager regarding timing, dietary considerations, and post-event feedback. Maintain cleanliness, safety, and sanitation standards throughout service. Provide on-the-job training, mentorship, and feedback to banquet team members. Maintain accurate documentation of staffing notes, equipment needs, and guest feedback following events. Qualifications
2+ years of banquet service or resort-level food & beverage leadership experience. Strong working knowledge of plated and buffet service styles. Ability to read and execute Banquet Event Orders (BEOs) with precision and professionalism. Excellent leadership, communication, and problem-solving skills; poised and composed in fast-paced settings. Comfortable collaborating with culinary leadership and managing cross-department logistics. ServSafe and Responsible Beverage Service certifications (or ability to obtain). Ability to stand/walk for extended periods and lift up to 40 lbs. What We’re Looking For
Warm, confident leader with an eye for detail and a heart for hospitality. Calm, clear communicator who thrives in dynamic environments. Passion for wellness, local cuisine, and creating guest-centered experiences. Ability to set the tone for gracious, intuitive service from beginning to end. Hourly: $25.00 Hourly Full Time + Gratuities
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