Banquet Captain/Renaissance St. Louis Airport Hotel

Description

Position Summary:
The Banquet Captain is responsible for overseeing the setup, execution, and breakdown of banquet events, ensuring exceptional service standards and seamless guest experiences. This role acts as the primary liaison between the banquet team, kitchen staff, and event organizers, ensuring all event details are executed according to plan.

This position is ideal for a highly organized, hands-on leader who thrives in a fast-paced, guest-focused environment. The successful candidate is detail-oriented, calm under pressure, and passionate about delivering memorable experiences. They lead by example, communicate clearly, and can anticipate guest and team needs before they arise. A strong sense of ownership, professionalism, and a team-first mindset are essential for success in this role.

Key Responsibilities:

• Supervise and coordinate banquet staff during events, including servers, bartenders, and support staff
• Lead pre-event briefings to review event details, service standards, and assignments
• Ensure proper setup of banquet rooms, including tables, linens, décor, and audio-visual equipment
• Oversee food and beverage service to maintain quality, presentation, and timing standards
• Act as the point of contact for clients during events, responding promptly to requests and resolving issues
• Collaborate with culinary and event planning teams to ensure smooth event execution
• Monitor staff performance and provide coaching and support as needed
• Ensure compliance with health, safety, and sanitation standards
• Assist with inventory control and equipment maintenance
• Oversee breakdown and reset of event spaces in a timely and organized manner

Requirements

Qualifications:

• Previous banquet or food & beverage supervisory experience required (hotel experience preferred)
• Strong leadership and team management skills
• Excellent communication and guest service skills
• Ability to work in a fast-paced, high-pressure environment
• Knowledge of banquet service styles (plated, buffet, reception, etc.)
• Flexible schedule, including nights, weekends, and holidays
• Basic knowledge of food safety and sanitation practices

Physical Requirements:

• Ability to stand and walk for extended periods
• Ability to lift and carry up to 50 pounds
• Ability to bend, stoop, and reach as needed for event setup and service