Jackson Rancheria Casino Resort

  • Captain, Banquet

    Job Locations US-CA-Jackson
    Posted Date 2 weeks ago(2 weeks ago)
    Food & Beverage
    Minimum Salary Range
    USD $13.85/Hr.
    Maximum Salary Range
    USD $18.00/Hr.
    Regular Full-Time
  • Overview

    Perform supervision of banquet service personnel and service of banquet events for the banquet manager. As leader of the service team, the captain is primarily responsible for ensuring that guests receive proper service, enjoy their meal, and want to return. The captain achieves this goal by providing the guest with the highest possible standard in service.



    • Review banquet event order(s) for banquet food and beverage menu items being served for each event.  Ensure that the banquet service team has completed all assigned pre-service responsibilities.  Check that special menu items have been prepared (Hors d'oeuvres, special event cake orders).

    • Be on duty prior to the start of event setup, in uniform, well groomed, and ready to go to work. Obtain copies of banquet event orders containing the menus and terms of service for each event. Learn names of banquet servers, bartenders, and house persons on your team. Ensure that team members are ready to work, well groomed, in full uniform, mentally alert, and knowledgeable regarding policies, procedures, and banquet food and beverage menu items.

    • Assists with creating schedules to ensure proper coverage is maintained at all times.

    • Attend weekly meetings, order linen and any other supplies.

    • Directs workers in preparing banquet and convention rooms and erecting displays and exhibits.

    • Inspects rooms and displays for conformance to needs and desires of group. 

    • Handles guest complaints in a professional manner. 

    • Be responsible for the supervision and training of the banquet staff and banquet events in the absence of the banquet manager and banquet coordinator.

    • Prepares and submits Banquet checks and bills in an accurate and timely manner. Handles cash and paperwork per established protocols. Enters transactions into the point of sale system.

    • Works independently, receives a minimum of supervision and guidance on established banquet service procedures.

    • Relieves banquet manager and banquet coordinator of supervisory and service details. Will have direction over banquet service personnel. Structure is moderate and most work is not checked.

    • Other duties may be assigned.




    • One to two years related experience and/or training; or equivalent combination of education and experience.
    • Previous banquet experience preferred.
    • One year food and beverage experience in a high volume establishment.



    *Shift Differential: Non-Exempt employees will receive a $1.00 per hour shift differential for any hours worked between 10:00pm and 6:00am.


    This is not a smoke free workplace. Although we employ state-of-the-art air filtration systems, cigarette smoke is in the work environment.


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