Banquet Captain

SCOPE Reporting to the Banquet Supervisor/Banquet Manager, the Banquet Captain is responsible for serving food and beverages to guests while ensuring that the banquet is managed efficiently. The Banquet Captain is expected to deliver courteous, professional, efficient, and flexible service in line with the hotel’s standards and Kempinski’s DNA values, with the goal of encouraging sales and maximizing guest satisfaction. OVERALL OBJECTIVES • Support the banquet operations for meetings, weddings, conferences, events, and other functions. • Ensure all function rooms are set up according to the event order, floor plan, and client requirements. • Brief banquet staff on service standards, event details, timing, menu, and responsibilities. • Support service quality throughout events to ensure guest satisfaction and smooth operations. • Coordinate with Sales, Kitchen, Stewarding, Front Office, and other departments for event execution. • Inspect room setup, cleanliness, equipment, table arrangements, and service ware before and during events. • Handle guest requests, complaints, and last-minute changes professionally and promptly. • Support the setup and breakdown of banquet venues before and after events. • Monitor food and beverage service flow, buffet presentation, and replenishment. • Maintain accurate event records, logs, and feedback reports. • Assist in controlling banquet supplies, equipment, and inventory. • Ensure all event operations comply with hotel policies and brand standards. • Other ad-hoc duties REQUIREMENTS • Warm, pleasant, friendly and confident, with good interpersonal skills. • Possess good command of English • Minimum 1 year work experience in hotel operations preferably in the Events or Banquet Department. • Familiar with HACCP requirements • Knowledge of Health and Safety rules and procedures