| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Mid level |
| Reports to | F&B Manager |
| Direct reports | Steward, Waiter |
| Experience | 3 to 6 years in banquet or event service |
Banquet Captain job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: Banquet Captain
Department: Restaurants and Food Service
Reports to: F&B Manager
Location: [City], [office, branch or site]
About the role
A Banquet Captain leads the service team for banquets, events and functions. They plan the setup, brief and deploy stewards, run service through the event, and coordinate with the kitchen and the host. The role turns a function sheet into a smooth event. A good Banquet Captain sets up on time to the plan, keeps service coordinated across a large hall, handles the host requests calmly, and closes the event with the count and billing in order.
Key responsibilities
- Read the function sheet and plan the setup and manpower for the event.
- Brief and deploy stewards across stations before the event starts.
- Set up tables, buffet, linen and equipment to the plan and on time.
- Run service through the event and keep the flow coordinated.
- Coordinate with the kitchen on timing, courses and replenishment.
- Handle host and guest requests during the function calmly.
- Monitor beverage and food service and control event wastage.
- Close the event, do the count and support billing.
- Supervise clearing, breakdown and handover of the banquet hall.
Requirements
- Diploma in hotel management or food and beverage service
- Experience in banquet or event service
- Good spoken communication
- 3 to 6 years in banquet or event service
KRAs and KPIs for a Banquet Captain
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Setup on time | Banquet set up to the function sheet before guest arrival |
| Service flow | Courses and replenishment served on time through the event |
| Host satisfaction | Host feedback on the event kept above target |
| Wastage | Food and beverage wastage at the event within target |
| Billing accuracy | Event count and billing correct with no dispute |
| Team coordination | Stewards deployed and briefed for every function |
Skills and tools
Tools used day to day: Function sheets, POS and billing, Banquet equipment, Table and buffet plans, Feedback forms.
Reporting line and career path
Next roles: Banquet Manager, Restaurant Supervisor, Assistant Restaurant Manager
Interview questions for a Banquet Captain
- How do you set up a large banquet to the function sheet on time?
- How do you deploy stewards for a plated dinner of hundreds?
- How do you coordinate courses with the kitchen during an event?
- A host changes the plan at the last minute. How do you respond?
- How do you control beverage wastage at a function?
- How do you close an event and get the billing right?
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What does a Banquet Captain do?
A Banquet Captain leads the service team for banquets and events. They read the function sheet, plan the setup and manpower, brief and deploy stewards, run service through the event, coordinate with the kitchen and host, and close with the count and billing. Their job is a smooth, well coordinated function.
What is the difference between a Banquet Captain and a Restaurant Captain?
A Banquet Captain runs service for events and functions, working from a function sheet with large, set menus and buffets. A Restaurant Captain runs a section of tables in a la carte dining. Banquet work is event driven and volume heavy; restaurant work is continuous and guest by guest.
How do you become a Banquet Captain?
Start as a steward, learn event setup and service, and move up to captain. A hotel management diploma helps but banquet experience matters more. Employers look for setup discipline, calm coordination of a large team, host handling and accuracy in the event count and billing.