Job Description

The Banquet Captain supports the successful execution of banquet and event operations by assisting with the coordination of service activities and ensuring guests receive professional, attentive, and efficient service throughout all functions. Working under the direction of banquet leadership, this role helps guide banquet team members during events while maintaining the resort’s service standards and presentation expectations.

Operational Execution

• Coordinate and verify that all banquet event setups meet BEO instructions and resort standards
• Oversee room layouts, furniture placement, buffets, bars, décor, and equipment
• Lead service flow and timing during live events
• Conduct detailed room inspections before, during, and after events.
• Ensure proper breakdown, equipment return, and room resets

Team Coordination

• Provide on-the-floor direction to banquet team members during events
• Support pre-event briefings led by the supervisor/manager
• Mentor and coach team members on service standards and professionalism
• Guide team members to ensure service standards and grooming standards are followed
• Assist new team members during events (coaching, not formal training responsibility)

Guest & Client Interaction

• Act as a point of contact for guests for immediate service needs
• Support Supervisor/Manager in handling client requests
• Ensure a professional and hospitable service environment at all times

Quality & Compliance

• Maintain cleanliness and organisation of banquet areas
• Ensure compliance with health, safety, and liquor regulations
• Report any issues or guest concerns to the Banquet Supervisor

Supportive Functions:

• Assist with restocking supplies and banquet equipment
• Ensure proper handling of glassware, china, and equipment
• Support post-event cleanup and reset for next functions
• Prepares orders for supplies for events through our ordering system
• Posts event checks after each event has concluded

Education and Experience

• Education: Secondary Vocational Education (EPI) or equivalent required.
• Certificates: ServeSafe and Food Handlers Health Certificate.
• 3-5 Years of related experience in banquets, hospitality, or food & beverage service
• Language skills: English, Papiamento, Dutch and Spanish.

Skills and Abilities

• Leadership: Ability to run shift briefings and guide team members.
• Customer Service: Strong communication skills to handle guest complaints and ensure high satisfaction.
• Operational Awareness: Understanding of the banquet service flow, basic cost control, and cleanliness standards.
• Strong teamwork and coordination skills
• Good communication and interpersonal abilities
• Service-orientated mindset
• Ability to work under pressure in a fast-paced environment
• Attention to detail and organisation