Blue Sky Hospitality Solutions
DoubleTree by Hilton Front Royal Blue Ridge Shadows is looking for a friendly, energetic, organized, and proactive person to join our team and lead our Banquets and Catering.
Position Summary:
The Banquet Captain is responsible for leading banquet staff in the setup, execution, and breakdown of all banquet events, ensuring exceptional guest service and flawless event operations. This position acts as the primary contact between the banquet team, kitchen, and event clients during functions, ensuring all details are executed according to specifications. Key Responsibilities:
Supervise and direct banquet servers during setup, service, and breakdown of banquet events.
Conduct pre-event briefings with staff to review event details, service standards, and guest expectations.
Ensure event spaces are properly set up according to Banquet Event Orders (BEOs) — including tables, linens, china, glassware, silverware, décor, and equipment.
Maintain clear communication with the Banquet Manager, Culinary team, and Sales/Catering teams to ensure seamless execution.
Oversee food and beverage service, ensuring timeliness, accuracy, and quality presentation.
Greet clients and guests upon arrival and serve as the on-site point of contact for any needs or adjustments during the event.
Monitor staff appearance, performance, and adherence to service standards.
Maintain a clean, organized, and safe work environment in all banquet areas.
Assist with inventory, storage, and care of banquet equipment and supplies.
Train, coach, and mentor new banquet staff as needed.
Ensure compliance with all health, safety, and sanitation regulations.
Complete post-event reports and communicate any client feedback or operational issues to management.
Qualifications: Minimum 2 years of experience in banquet or event service, with at least 1 year in a leadership or supervisory role. Strong knowledge of food and beverage service standards and banquet operations.
Excellent communication, leadership, and organizational skills.
Professional appearance and demeanor with a focus on exceptional guest service.
Ability to multitask and remain calm under pressure in a fast-paced environment.
Flexible schedule – must be available to work evenings, weekends, and holidays as required.
Ability to lift up to 40 lbs and stand for extended periods.
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Position Summary:
The Banquet Captain is responsible for leading banquet staff in the setup, execution, and breakdown of all banquet events, ensuring exceptional guest service and flawless event operations. This position acts as the primary contact between the banquet team, kitchen, and event clients during functions, ensuring all details are executed according to specifications. Key Responsibilities:
Supervise and direct banquet servers during setup, service, and breakdown of banquet events.
Conduct pre-event briefings with staff to review event details, service standards, and guest expectations.
Ensure event spaces are properly set up according to Banquet Event Orders (BEOs) — including tables, linens, china, glassware, silverware, décor, and equipment.
Maintain clear communication with the Banquet Manager, Culinary team, and Sales/Catering teams to ensure seamless execution.
Oversee food and beverage service, ensuring timeliness, accuracy, and quality presentation.
Greet clients and guests upon arrival and serve as the on-site point of contact for any needs or adjustments during the event.
Monitor staff appearance, performance, and adherence to service standards.
Maintain a clean, organized, and safe work environment in all banquet areas.
Assist with inventory, storage, and care of banquet equipment and supplies.
Train, coach, and mentor new banquet staff as needed.
Ensure compliance with all health, safety, and sanitation regulations.
Complete post-event reports and communicate any client feedback or operational issues to management.
Qualifications: Minimum 2 years of experience in banquet or event service, with at least 1 year in a leadership or supervisory role. Strong knowledge of food and beverage service standards and banquet operations.
Excellent communication, leadership, and organizational skills.
Professional appearance and demeanor with a focus on exceptional guest service.
Ability to multitask and remain calm under pressure in a fast-paced environment.
Flexible schedule – must be available to work evenings, weekends, and holidays as required.
Ability to lift up to 40 lbs and stand for extended periods.
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