Job Description


Position Summary: Responsible for the overall execution of a


catered function. To provide guests with quality service, while


assuming a supervisory role within the F&B service team.



Responsibilities include:

  • Be thoroughly  familiar with all standards of proper service etiquette and will ensure  the banquet staff adheres to these standards throughout guest service. It  is the captain’s responsibility to positively motivate and develop the  banquet staff, emphasizing efficiency and teamwork with a sincere concern  for the needs and expectations of our guests.
  • Is knowledgeable  regarding the catering menus; ingredients and method of preparation,  cooking and dish-up times etc. Works closely with the Banquet Chef and  culinary personnel to ensure seamless timing of service. Cultivates a  spirit of teamwork between the culinary and service staff.
  • Works together  with other managers to create good lines of communication with all  departments. Supports Hotel Valley  Ho guidelines and procedures. Attends and takes an active role in  B.E.O. meetings. Is familiar with requisitioning, receiving, rotation and  stocking procedures of catering and beverage supplies.
  • Is familiar  with emergency safety measures including the Heimlich maneuver and fire  evacuation procedures. Is knowledgeable regarding local health dept. code,  and directs service staff to exercise safe food handling techniques to  exceed county health code standards.
  • Responsible  for signing out keys, and securing all necessary stores as assigned by the  Director of F&B.
  • Is aware of  state liquor laws as well as company and departmental policies regarding  the consumption of alcoholic beverages. Must  have a strong working knowledge of Opera P.O.S. system in  order to create and present clean and correct checks to the guest contact  at the conclusion of a function.
  • Schedules  catering service personnel to ensure proper staffing levels are present to  deliver excellent service. Aids and assists wherever needed when catering  business warrants it.
  • Double-checks  the particulars of each event and reviews additional specifics with the  Director of F&B, Dir. Of Catering and Conf. Services & Banquet Chef  as well as the group contact.
  • The Captain  will also observe each staff member for timeliness, proper uniform and  proper grooming. The Captain has the right and will be expected to remove  any staff member from a shift who may be in violation of these standards.  Ensures proper maintenance, storage and care is exhibited by all employees  toward equipment furnished by Hotel Valley Ho.
  • Conducts  pre-service meetings. Explains the nature of the group (in-house, local  etc.), specific timing details, whether there will be a presentation or  awards ceremony and how this may affect service flow. Is prepared to  answer questions from the staff in regards to the function.
  • Assigns all  tables and set-up duties, who is tray passing hors d’oeuvres or serving  cocktails. Assembles teams and will assign servers and runners according  to pairings.
  • Assists with  the service of the function, setting the pace of service and ensures staff  is adhering to all Hotel Valley Ho standards of service.
  • May be required  to assist in room set-up and breakdown. Must  be able to lift heavy tables up to 70 lbs. and drive a van.
  • Responsible  for ordering, receiving and the storage of all banquet linen. Ensures that  guest requests are addressed in a professional, timely manner.
  • Performs any  other duties as assigned by the Director of F&B or the Director of  Catering and Conference Services.

Specific job knowledge, skill and ability:


The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

  • Must be in good  physical condition; able to lift 100 lbs., carry 50 lbs., and quickly  transport heavy oval trays.   Required to work on their feet for long periods of time, and work  quickly and efficiently through service.
  • Must have  previous catering experience. Is knowledgeable regarding food, beverage and  catering service techniques. Takes a tremendous amount of pride in their  department and property; is detail oriented.
  • Displays  leadership qualities; able to manage, train and motivate people.
  • Must have good  communication skills. Possesses a pleasant personality to effectively deal  with guest question and service.
  • Must be  responsible, insightful, organized, self-motivated and able to work  flexible schedules.

Uniform Requirements

  • Company will  provide employee with a tie, tie clip and apron.  Employee is responsible for keeping  uniform neat and clean.
  • Employee will  provide white button up shirt, tan pants, and black shoes.

County Legal Requirements

  • Must possess a  valid Maricopa County Health Dept. Food Handlers card to be kept on file  in Human Resources.
  • Must have completed County & State Liquor training

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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