Banquet Captain

Responsibilities

• Lead banquet service team of 10–30 servers for events
• Coordinate room setup and breakdown
• Brief service team before each event — service sequence, timing, dietary flags
• Manage synchronized course delivery with kitchen coordination
• Handle client and guest concerns during events
• Liaise with event coordinator, kitchen chef, and AV team
• Ensure all service standards are maintained throughout event

Requirements

• 3–5 years banquet or event service with team leadership
• Strong organizational skills — managing 20 servers during a 400-cover dinner requires clear command
• English for international corporate event clients
• Composure under event pressure

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Leadership event premium

Work environment

Resort banquet operation. The banquet captain is the conductor of event service — responsible for everything the guest sees and feels during the meal portion of an event.

About the role

The general of the ballroom. The banquet captain who walks 200 guests through a perfectly synchronized four-course dinner — every plate landing simultaneously, every wine poured at the right moment, every dietary need remembered — has conducted a complex human operation that most guests never consciously notice. That invisibility is the measure of success.