Boyne Resorts

  • Banquet Captain

    Job Locations US-ME-Newry
    Posted Date 3 months ago(2/13/2018 6:33 AM)
    Requisition ID
    # of Openings
    Sunday River
    Position Type
    Full-Time Year Round
    Targeted Job Start Date
    Food and Beverage
  • Overview

    Sunday River is seeking a full-time, year-round Banquet Captain to join our team! The Banquet Captain is a frontline position with extensive guest interaction. Must be fully knowledgeable about the resort and have the capacity to fully describe all items on the event menu and beverage options. A flexible work schedule is necessary to fulfill the needs of the job. The Banquet Captain will be required to be on their feet the majority of their workday. The ideal candidate will be polite and organized at all times with primary focus on delivering an outstanding experience for our guests.


    • Communicate with the Group Coordination team for a seamless handoff of the client from Group Coordinator to Food and Beverage service team.
    • Coordinate and lead banquet events and conference room set ups to ensure all banquet functions are delivered, served, and cleared in a timely fashion.
    • Prepare and serve food and beverage at scheduled functions under the supervision of the Hotel Food and Beverage Director.
    • Meet and greet guests and provide exceptional customer service.
    • Manage all daily banquet functions and ensuring all details on the Banquet Event Order are followed carefully.
    • Lead the banquet team.
    • Personally observe performance of team.
    • Communicate group specifications, procedures, and changes with affected departments.
    • Maintain communication with client in absence of Group Coordination Manager.
    • Determines workload requirements from catering orders.
    • Interpret needs of client and translate into working solutions.
    • Meet function group leaders to discuss setup arrangements, address last minute changes, and resolve issues.
    • Help team set up rooms to desired specifications.
    • Assembles and delivers food and supplies to scheduled locations.
    • Ensures proper presentation, portion control, and maintenance of serving temperatures, follows HACCP standards.


    Ideal candidate must have at least two years’ of relevant experience.


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