Ocean House Management
Banquet Captain
A Collection Unlike Any Other
The Ocean House Collections includes 3 luxury properties. The Ocean House featuring 49 luxury guest rooms, 18 signature suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.
The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.
The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities and resort activities at both Ocean House and Weekapaug Inn.
Scope of Position
The Banquet Captain is an hourly, non-exempt leadership position responsible for directing the setup, execution, and breakdown of banquet and catered events. Working under the Banquet Manager, the Captain leads banquet service staff during assigned functions, ensures Banquet Event Order (BEO) specifications and service standards are followed, and serves as a key point of contact during events to deliver an exceptional guest experience consistent with Ocean House Collection standards.
Hourly Staff Schedule Requirements
All employees are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands.
Reporting Relationship
Reports directly to the Banquet Manager. Provides operational direction and leadership to banquet servers, housepersons, bartenders, and other event staff during assigned functions; this position does not have independent authority to hire or terminate employees.
Key Responsibilities
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Lead assigned banquet functions from pre-shift through setup, service, breakdown, and closing, ensuring all event details are executed according to the BEO and established service standards.
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Conduct pre-shift meetings and communicate event details, service sequence, menu and beverage information, guest requests, assignments, timing, and safety expectations to the banquet team.
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Assign workstations and service responsibilities and provide hands-on direction, coaching, and support to banquet staff throughout each event.
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Inspect function rooms and event areas prior to guest arrival to ensure tables, linens, china, glassware, silverware, equipment, signage, and other details are properly set and presentation-ready.
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Coordinate closely with Culinary, Catering/Events, Engineering, and other departments to ensure timely and seamless event execution.
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Monitor food and beverage service, timing, presentation, cleanliness, and guest satisfaction; promptly address service issues and escalate concerns to the Banquet Manager as appropriate.
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Maintain a visible presence during functions, engage professionally with hosts and guests, and respond to requests with urgency and discretion.
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Ensure accurate completion of banquet paperwork, consumption records, and other required reports at the conclusion of assigned functions.
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Assist with control and care of banquet supplies, equipment, china, glassware, silverware, linens, and beverage inventory; report shortages, breakage, or maintenance concerns.
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Support training and on-the-job development of banquet team members and reinforce service procedures, grooming standards, safety practices, and Company policies.
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Ensure banquet areas, service stations, storage spaces, and back-of-house work areas remain clean, organized, secure, and compliant with food safety, sanitation, alcohol service, and other applicable requirements.
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Communicate employee performance or conduct concerns to the Banquet Manager and support consistent application of departmental standards and corrective-action procedures as directed.
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Maintain knowledge of property services, menus, beverages, event spaces, emergency procedures, and Forbes Travel Guide service expectations.
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Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
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Represent the Company with a positive attitude and professional presentation.
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Follow sustainability guidelines and practices related to the Company’s sustainability programs.
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Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role.
Required Job Knowledge and Skills
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Strong working knowledge of banquet and fine-dining service procedures, event setup standards, and food and beverage operations.
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Ability to read, interpret, and execute Banquet Event Orders, floor plans, menus, timelines, and function details accurately.
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Demonstrated ability to lead and direct a service team in a fast-paced luxury hospitality environment.
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Excellent guest-service, communication, organizational, and problem-solving skills.
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Ability to anticipate operational needs/priorities, and make sound decisions during live events.
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Working knowledge of food safety, sanitation, responsible alcohol service, and workplace safety practices.
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Basic computer and point-of-sale/event technology skills
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Fluency in English both verbally and in writing.
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Ability to perform job functions with attention to detail, speed and accuracy under pressure of potentially tense/stressful situations.
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Ability to remain calm and resolve problems using good judgement as interpreted by management.
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Follow directions and work cohesively with co-workers as part of a team.
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Maintain confidentiality of guest/employee information and pertinent company data.
Qualifications
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Must be at least 21 years of age and able to meet the schedule and physical requirements of the position.
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Demonstrated ability to provide leadership and direction to a banquet or food and beverage service team.
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Ability to obtain and maintain any food safety and responsible alcohol service certifications required by Company policy or applicable law.
Physical Requirements:
See below Physical conditions description
Experience:
Prior hotel, resort, banquet, catering, or equivalent guest-service experience required; luxury hospitality experience preferred. Prior food server experience required; banquet or fine-dining food and beverage experience strongly preferred. Prior lead, captain, trainer, or supervisory experience preferred.
Education:
High school diploma or GED preferred; equivalent combination of education and relevant hospitality experience will be considered.
PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF:
Banquet Captain
I certify that I have read the physical requirements as set forth below and am physically able to perform the necessary duties as indicated herein.
Employee Signature: _________________________ Date:_____________
1. GENERAL PHYSICAL REQUIREMENTS
Please check the ONE description of general physical requirements that best describes the work requirements of the position:
- A. Sedentary work:
- B. Light work:
- C. Medium work:
- D. Heavy work:
- E. Very heavy work:
2. PHYSICAL ACTIVITIES
Please check ALL physical activities that apply to the essential functions of the position:
A. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.
B. Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
C. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
D. Kneeling: Bending legs at knee to come to a rest on knee or knees.
E. Crouching: Bending the body downward and forward by bending leg and spine.
F. Crawling: Moving about on hands and knees or hands and feet.
G. Reaching: Extending hand(s) and arm(s) in any direction.
J. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
K. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
M. Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling.
N. Grasping: Applying pressure to an object with the fingers and palm.
- O. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
- P. Talking:
- Q. Hearing:
R. Repetitive Motions: Substantial movements (motions) of the wrists, hands, and/or fingers.
3. VISUAL ACUITY
Please check the ONE description of visual acuity requirements (including color, depth perception, and field of vision), that best describes the requirements of the position:
A. The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading; visual inspection involving small defects, small parts and/or operation of machines (including inspection); using measurement devices; and/or assembly of fabrication of parts at distances close to the eyes.
B. The worker is required to have visual acuity to perform an activity such as: operating machines such as lathes, drill presses, power saws and mills where the seeing job is at or within arm's reach; performing mechanical or skilled trades tasks of a non-repetitive nature such as carpenters, technicians, service people, plumbers, painters, mechanics, etc.
C. The worker is required to have visual acuity to operate motor vehicles or heavy equipment.
D. The worker is required to have visual acuity to determine the accuracy, neatness, thoroughness of work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.)
4. WORKING CONDITIONS
Please check ALL conditions the worker is subject to in performing the essential functions of the position:
A. The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
B. The worker is subject to outside environmental conditions: No effective protection from weather.
C. The worker is subject to both environmental conditions: Activities occur inside and outside.
D. The worker is subject to extreme cold: Temperatures typically below 32 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity.
E. The worker is subject to extreme heat: Temperatures above 100 degrees for periods of more than hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity.
F. The worker is subject to noise: There is sufficient noise to cause worker to shout in order to be heard above the ambient noise level.
G. The worker is subject to vibration: Exposure to oscillating movements of extremities or whole body.
H. The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
I. The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dusts, mists, gases or poor ventilation.
J. The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
K. The worker is required to wear a respirator.
L. The worker frequently is in close quarters, crawl space, shafts, manholes, small, enclosed rooms, small sewage and water line pipes, and other areas which could cause claustrophobia.
M. The worker is required to function in narrow aisles or passageways.
N. The worker is exposed to infectious diseases.
O. The worker is required to function around prisoners or mental patients.
P. None: The worker is not substantially exposed to adverse environmental conditions (such as in typical office or administrative work).
