Banquet Captain

Job Title: Banquet Captain
Pay Rate: $23/hr - $25/hr  (Depending on experience, plus an applicable portion of the Banquet service charge)
Location: AC Hotel Los Angeles South Bay, CA
Department: Banquet
Position : Hourly, Full Time (Non Exempt)

Position Overview

AC El Segundo is seeking an experienced, motivated, and detail-oriented Full-Time Banquet Captain to join our Food & Beverage team at our El Segundo Campus, supporting both AC Hotel by Marriott Los Angeles South Bay and Hyatt Place LAX El Segundo.
The Banquet Captain is an hourly leadership position responsible for overseeing all banquet events from start to finish from the preparation, coordination, execution, and breakdown of banquet events across both properties. This individual will lead by example, ensuring exceptional guest service, efficient banquet operations, and consistent adherence to company service standards. The Banquet Captain is the liaison between the Event Contact and the Sales Team, each hotel and the Food & Beverage Department ensuring seamless event execution, proper coverage, delicious food & drinks, elegant service, and timely billing.
The ideal candidate is a hands-on leader with strong organizational skills, attention to detail, excellent communication and a passion for creating memorable hospitality experiences.
As a full-time member of the campus Food & Beverage team, the Banquet Captain may also provide operational and supervisory coverage in other Food & Beverage outlets based on business needs.
Hours and Work Schedule

• This is a full-time position, generally scheduled for approximately 40 hours per week, depending on business needs and operational demands.
• Hours may vary from week to week based on banquet activity, staffing requirements, and overall Food & Beverage operations across both properties.
• Additional Food & Beverage Coverage: During periods of lower banquet activity, the Banquet Captain may be scheduled to assist with or cover additional Food & Beverage shifts, including Food & Beverage Supervisor, bartender, restaurant, lounge, and other operational positions as needed. These assignments will be based on business needs, qualifications, and applicable service requirements.
• Responsibilities are not limited to scheduled banquet events and may include event preparation, inventory management, equipment organization, administrative duties, and general Food & Beverage support.
• Operational hours may include early mornings, afternoons, evenings, late nights, weekends, and holidays.
• Flexibility is required to accommodate event schedules, including occasional extended shifts.
• Overtime may be required based on operational needs and must be approved by management in advance.
• The work schedule will be determined by Food & Beverage leadership based on business needs.
• All meal and rest periods will be provided in accordance with California labor laws and company policies.

Essential Duties and Responsibilities of Banquet Operations and Guest Service

• Oversee banquet events from initial setup through execution, breakdown, and final cleanup.
• Greet event hosts and guests at the beginning of functions involving food and beverage service and/or audiovisual components.
• Ensure banquet spaces are properly prepared according to Banquet Event Orders (BEOs), including room layouts, table settings, signage, food and beverage stations, and audiovisual requirements.
• Lead banquet service to ensure events are executed efficiently, professionally, and according to established service standards.
• Anticipate guest needs, respond promptly to requests, and resolve service concerns professionally.
• Ensure proper table settings and service procedures for plated meals, buffets, receptions, and other banquet functions.
• Coordinate closely with the culinary team to ensure timely food preparation, presentation, and service.
• Communicate guest count changes, event modifications, feedback, and operational concerns to Food & Beverage leadership and the Sales team.
• Assist with banquet service as needed, including responsibilities as a bartender, server, food runner, busser, and banquet houseperson.
• Ensure banquet rooms, service stations, storage areas, and equipment are cleaned, organized, and properly maintained before and after events.
• Maintain the highest standards of food safety, sanitation, cleanliness, and guest satisfaction.

Leadership and Team Development

• Lead, supervise, and coordinate banquet associates during scheduled events.
• Assign responsibilities and provide clear direction to banquet staff throughout each event.
• Train new banquet associates on Welcome Group service standards, banquet procedures, safety practices, and guest service expectations.
• Monitor team performance and provide guidance and support to ensure efficient operations.
• Coordinate associate meal and rest breaks to ensure compliance with California labor laws and company policies.
• Communicate staffing needs, scheduling concerns, and operational challenges to Food & Beverage leadership.
• Promote a positive, respectful, and team-oriented work environment.
• Lead by example through professionalism, accountability, and exceptional hospitality.

Additional Food & Beverage Operational Support

• Provide supervisory and operational coverage in other Food & Beverage outlets across both properties as assigned.
• Assist with Food & Beverage Supervisor shifts, bartending, restaurant service, lounge operations, and other departmental responsibilities based on staffing and business needs.
• Support daily Food & Beverage operations during periods of reduced banquet activity.
• Assist with opening and closing procedures, guest service, team coordination, and maintaining outlet standards when assigned to other Food & Beverage areas.
• Maintain flexibility to support both properties and contribute to the overall success of campus Food & Beverage operations.

Administrative and Operational Responsibilities

• Collaborate with Food & Beverage leadership to review weekly banquet schedules and upcoming event requirements.
• Attend weekly Banquet Event Order (BEO) meetings and communicate questions, concerns, and operational needs.
• Review BEOs thoroughly to ensure proper preparation and execution of all event details.
• Work closely with Sales, Event Services, Culinary, and Food & Beverage leadership to ensure seamless event coordination.
• Prepare and display event signage in hotel lobbies, outside banquet rooms, and at buffet stations.
• Create, print, and organize banquet menus and event materials according to BEO specifications.
• Monitor inventory levels of banquet beverages, dry goods, linens, supplies, and equipment.
• Communicate purchasing and replenishment needs to Food & Beverage leadership in a timely manner.
• Complete quarterly inventories of banquet equipment and report missing, damaged, or replacement items.
• Maintain organized banquet storage areas and ensure proper handling and storage of equipment.
• Report meal and rest break concerns, overtime, staffing issues, and operational incidents to Food & Beverage leadership promptly.
• Review and respond to work-related emails while on duty.
• Perform additional duties as assigned by management to support Food & Beverage operations across both properties.

Qualifications and Requirements

• Previous experience as a Banquet Captain, Banquet Supervisor, or similar leadership position required.
• Experience coordinating multiple banquet events and managing banquet service teams.
• Strong understanding of banquet service standards, event setup, food presentation, and beverage service.
• Minimum 5 years’ experience as a bartender required.
• Excellent communication, organizational, time-management, and problem-solving skills.
• Ability to work independently, prioritize responsibilities, and remain professional in a fast-paced environment.
• Strong leadership skills with the ability to motivate, train, coach, and support team members.
• Familiarity with Banquet Event Orders (BEOs) and banquet setup procedures.
• Requires computer proficiency, including email, Microsoft Office, and preparation of event signage and menus. Microsoft Excel strongly preferred.
• Ability to work a flexible schedule, including weekends, holidays, early mornings, and late evenings.
• Must maintain a valid California Food Handler Card.
• Must maintain California Responsible Beverage Service (RBS) certification.
• Must be at least 21 years of age.
• Must be fluent in English. Conversant in Spanish a plus.

Physical Requirements

• Ability to stand and walk for up to 10 hours per day.
• Ability to lift, carry, push, and pull banquet equipment, tables, chairs, supplies, and service items weighing up to 75 pounds for up to 8 hours per day.
• Ability to perform frequent bending, reaching, lifting, and repetitive movements for up to 10 hours per day.
• Ability to work in a fast-paced environment.
• Ability to move between both hotel properties as operationally necessary.
• Ability to perform the essential functions of the position with or without reasonable accommodation.

Benefits and Perks
Eligible full-time associates may receive the following benefits, subject to applicable plan terms and company policies:

• Medical, dental, and vision insurance
• Paid sick time
• Paid vacation / paid time off
• Hotel discounts at participating Marriott and Hyatt properties
• 50% off food while on shift
• Employee discounts
• Paid training and development opportunities
• $10 monthly telephone stipend
• Complimentary on-property parking
• Opportunities for career growth and advancement

Equal Employment Opportunity
Welcome Group is an Equal Opportunity Employer committed to providing a workplace free from discrimination and harassment. Employment decisions are based on qualifications, performance, business needs, and other job-related factors without regard to any status protected by applicable federal, state, or local law.
Reasonable accommodations will be provided to qualified applicants and associates in accordance with applicable law.


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