Location: Hope Valley Country Club
Department: Food & Beverage
Reports To: Banquet Manager / Director of Food & Beverage
The Banquet Captain is a hands-on leader responsible for the execution of all banquet and special events. This role ensures that room setups, table arrangements, service flow, and staff performance meet the club’s standards of excellence. The Banquet Captain leads by example, communicates clearly, and holds staff accountable to deliver a seamless and professional event experience for members and guests.
Act as the on-site leader for assigned banquet events
Supervise banquet servers, bartenders, and support staff during events
Assign stations and duties, ensuring staff understand expectations
Hold staff accountable for punctuality, appearance, service standards, and professionalism
Provide real-time coaching, corrections, and support during events
Read and understand banquet event orders (BEOs) in detail
Oversee accurate room setups, including:
Table styles (rounds, classroom, U-shape, boardroom, etc.)
Proper table spacing and alignment
Linen placement, chair setup, and décor positioning
Ensure correct place settings, glassware, flatware, and centerpieces are properly set and consistent
Verify all setup details are completed on time and to club standards
Lead and coordinate food and beverage service during events
Ensure proper service timing, plate presentation, and clearing procedures
Maintain consistent service flow between kitchen, bar, and service staff
Anticipate guest needs and resolve issues promptly and professionally
Uphold hospitality standards expected of a private country club
Serve as the primary point of contact during events for management, kitchen staff, and banquet team
Communicate changes or special requests clearly to staff
Relay feedback, issues, or staffing concerns to management after events
Conduct pre-event and post-event walkthroughs
Ensure breakdown and reset of rooms are completed correctly
Confirm all equipment, furniture, and supplies are properly stored
Report staff performance issues or successes to management
Prior banquet or event service experience required
Supervisory or leadership experience preferred
Strong understanding of banquet room setups and table configurations
Knowledge of formal and informal service styles
Ability to lead, motivate, and hold staff accountable
Excellent communication and problem-solving skills
Professional demeanor and attention to detail
Ability to stand, walk, and lift up to 40 lbs during events
Leads by example
Organized and detail-oriented
Calm under pressure
Respectful, firm, and fair with staff
Takes ownership of the event from setup through breakdown
