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Banquet Captain


Position Title: 

Banquet Captain

Reports To: 

F&B Unit Manager

Department: 

Food and Beverage

General Purpose:

Manages the daily operations and staff, and ensures compliance with company and department standards and practices.  Responsible for continuing development and improvement of banquet operations and facilities.

Essential Duties/ Responsibilities:  

Oversee guest service training.

Oversee all operational aspects of banquets including service, money handling, set up, clean up, bar, and special needs of groups.

Communicate directly with conference services division to ensure group fulfillment.  

Manage inventory and ordering for all products.

Ensure completeness and accuracy of payroll and all necessary employment paperwork.

Prepare daily deposits in accordance with Banquet Event Orders.

Directly manage staff to include assigning and scheduling work training, performance appraisals, promotions/transfers, disciplinary discussions/ actions  and recommendations for terminations. Make recommendations for salary increases.

Review daily sales line-by-line budget; service, sales, controls, planning and processing on a daily basis.

Handle customer concerns/problems.

Other Responsibilities:

Post-season clean up; re-hire for next season, produce plans for next season.

Other duties as assigned.

Job Qualifications:

Knowledge, Skills & Abilities:  Solid management, guest relations and interpersonal communications skills, menu plans and pricing, supervision of deposits.  Expert inventory control skills. Basic ski area management skills. Expert in food production.

Alertness, ingenuity, creativity, concentration, judgement, reasoning, initiative, aesthetic sense and patience are necessary mental abilities.  Speaking and writing ability as well as visual, auditory, tactile and olfactory, and tasting discrimination necessary.

Education or Formal Training:  High School diploma or GED .  Food Service formal supervision training or on the job equivalent.

Experience:  Minimum two years food service and supervisory experience.

Material and Equipment Directly Used:

Commercial kitchen equipment, cleaning agents.

Working Environment/ Physical Activities:

Indoor mountain-top restaurant environment.  70% of the work day is spent walking.

Frequently climbing, balancing, stooping, reaching, and handling objects.  Heavy lifting, pushing or pulling of objects up to 300 pounds occasionally.  Frequently lifting and carrying objects up to 65 pounds.

Potential hazards include electrical, mechanical, radiant energy, burns and toxic, caustic chemicals.  Constant exposure to odors and fumes. Noise levels can reach up to 85 decibels.

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