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Position Summary:

The Banquet Captain/Events Supervisor is responsible for overseeing all aspects of banquet, event, and Clubhouse dining operations during assigned shifts while ensuring the highest standards of hospitality, service, and execution are consistently maintained for Members and their guests.

This position supervises front-of-house service staff, coordinates event execution and meal timing, assists with scheduling and training, and serves as a liaison between service teams, culinary operations, and Clubhouse management. The role may also include scheduled for a la carte dining room supervision and closing responsibilities. Experience in beverage and bar operations is strongly preferred.

Key Responsibilities:
Member & Guest Hospitality:

Receives, greets, and assists Members and guests in a warm, professional, and hospitable manner.
Ensures all Members and guests are treated with genuine hospitality and care at all times.
Resolves Member or guest concerns promptly and professionally.
Acts as head server or floor supervisor during special functions as needed.

Event & Dining Room Operations:

Coordinates food service timing and communication between the kitchen and front-of-house service staff.
Oversees banquet and event execution to ensure service standards, timing, and presentation expectations are met.
Assists in planning, organizing, and supervising multiple events simultaneously.
Assists with Clubhouse dining room floor supervision outside of private events as assigned.
Assumes MOD/opening/closing responsibilities when assigned.

Staffing & Team Leadership:

Directs service staff and assigns opening, closing, and side work duties.
Assists with staff selection, onboarding, training, supervision, and evaluation.
Conducts pre-shift meetings and communicates operational updates to staff.
Ensures staff compliance with uniform, appearance, and service standards.
Coordinates staffing levels with management to ensure proper event coverage.

Event Setup & Service Standards:

Inspects banquet rooms, dining spaces, linens, buffet skirting, table settings, and service equipment to ensure proper appearance and readiness.
Assists in layout, setup, and design recommendations for banquet and dining events.
Diagrams buffet tables, guest seating, and service station layouts as needed.
Suggests décor and presentation ideas appropriate for event themes and Club standards.
Assists with clearing, resetting, and maintaining dining areas throughout service.

Administrative & Operational Responsibilities:

Assists with banquet event order (BEO) coordination and communication between departments.
Maintains proper inventory levels of banquet equipment, smallwares, linens, and service supplies.
Ensures revenue control procedures and Club policies are consistently followed.
Conducts after-event evaluations to improve quality and operational efficiency.
Participates in staff and management meetings.
Ensures proper cleanliness, maintenance, sanitation, and safety standards are maintained in all service areas.
Performs additional duties as assigned by Club management.

Reports To:

Director of Operations & Hospitality.
Food & Beverage Manager.
Events Manager.
General Manager.

Supervises:

Servers.
Bussers/Food Runners.
Bartenders.
Banquet Service Staff.

Qualifications & Skills:

2–5 years of Captain, Dining Room, or Hospitality Management experience preferred.
Previous restaurant, banquet, or hospitality supervisory experience required.
Strong leadership, organizational, and communication skills.
Knowledge of food, wine, spirits, and banquet service standards.
Ability to manage multiple priorities in a fast-paced environment.
Proficiency in POS systems and basic computer programs including Outlook, Excel, and Word.
Ability to lead by example and work hands-on during active service periods.
Ability to perform all physical duties associated with banquet and dining room operations.

Working Conditions:

Ability to stand and walk for extended periods during service shifts.
Ability to lift and carry up to 35 pounds.
Schedule includes evenings, weekends, holidays, and extended hours based on Club events and operational needs.

Benefits:

Medical, dental, and vision insurance.
Employer-paid life insurance.
401(k) with employer match.
FSA and Dependent Care Accounts.
Health Reimbursement Arrangement (HRA) for club-insured employees.
Complimentary employee meals during scheduled shifts.
Golf and club privileges (where applicable).
Employee discounts on select Pro Shop merchandise.
Paid Time Off (sick and vacation).

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