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Banquet Supervisor/Captain
Sonesta Silicon Valley

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Banquet Supervisor/Captain
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Sonesta Silicon Valley
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Job Summary

$18 per hour + Tips/Bonus
Job Type
Job Last Posted
Job posted 6 days ago
Job Role
Restaurant Manager, Banquet Server
Employer's Industry
Food & Hospitality

Job Description


Supervise, train and inspect the performance of assigned Banquet Staff, ensuring that all procedures are completed to the Hotel standards. Assist where necessary to ensure optimum service to guests.


  1. Minimum 21 years of age to serve alcoholic beverages.
  2. 2 years’ experience in Banquet food service.
  3. Knowledge of various food service styles (i.e., French service, Russian service, Family Style service, Butler style service).
  4. Must have good understanding of the English language.
  5. Good communication skills both written and verbal.
  6. Provide excellent customer service and maintain a professional demeanor.
  7. Compute basic arithmetic.
  8. Ability to:

• perform job functions with attention to detail, speed and accuracy.

• prioritize and organize.

• be a clear thinker, remaining calm and resolving problems using good judgment.

• follow directions thoroughly.

• understand guest’s service needs.

• work cohesively with co‐workers as part of a team.

• work with minimal supervision.

• maintain confidentiality of guest information and pertinent hotel data.

• ascertain departmental training needs and provide such training.

• direct performance of staff and follow up with corrections when needed.


  1. High school graduate or equivalent vocational training certificate, some college.
  2. Supervisory experience.
  3. Previous training in liquor, wine and food service.
  4. Certification in alcohol awareness program.
  5. Certification in C.P.R.
  6. Ability to suggestively sell.
  7. Ability to input and access information in the property management system/computers/point of sales system.
  8. Previous guest/customer relations training.
  9. Familiarity with food and beverage cost controls.
  10. Familiarity with Sales and Marketing tools for Banquets.
  11. Creative ability to decorate food tables/displays.


  1. Exert physical effort in lifting/transporting at least 50 pounds.
  2. Push/pull carts and other equipment up to 250 pounds.
  3. Endure various physical movements throughout the work areas.
  4. Reach ____ inches/feet.
  5. Must be able to stand and exert well-paced mobility for up to 8‐hours in length.
  6. Satisfactorily communicate with guests, management and co‐workers to their understanding.
  7. Work environment ‐Banquet function areas, meeting rooms and service areas. Job involves working under variable temperature conditions and noise levels, outdoors/indoors, around fumes and/or odor hazards, around dust and/or mite hazards, and around chemicals


  1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  4. Maintain positive guest relations at all times.
  5. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
  6. Resolve guest complaints, ensuring guest satisfaction.
  7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  8. Maintain complete knowledge of service requirements for assigned functions:

a) Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.

  1. Organize all assigned functions and complete preparation work in accordance to departmental standards. Follow up on special arrangements to ensure compliance with such.
  2. Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to Manager. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
  3. Retrieve linens/skirting required for designated functions and transport such to function area.
  4. Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
  5. Meet with the Chef and Banquet Manager to review scheduled group menu and equipment requirements. Ensure agreement of delivery times, amounts and special arrangements. Communicate service needs throughout the function.
  6. Prepare station assignments for Banquet Servers according to group requirements and Hotel standards.
  7. Ensure that assigned staff has reported to work; document any late or absent employees.
  8. Coordinate breaks for assigned staff.
  9. Assign stations and side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
  10. Conduct pre‐function meeting with Servers and review all information pertinent to set‐up and service of group.
  11. Inspect table set‐ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
  12. Check bar set‐ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
  13. Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; resolve any problems.
  14. Ensure replenishment of items as specified on event orders and requested by group contact.
  15. Set out name cards, escort cards in accordance with group requirements.
  16. Organize head table assembly and assist in groups entrance into the function area.
  17. Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
  18. Greet guests upon arrival at function and assist in seating as required by group.
  19. Direct Servers on timing of service throughout function.
  20. Communicate additional meal requirements and special requests to the Kitchen.
  21. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
  22. Assist Banquet staff with their job functions to ensure optimum service to guests.
  23. Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
  24. Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
  25. Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas.
  26. Direct the final breakdown of function room and clean up. Ensure all department standards are met.
  27. Ensure all closing duties for staff are completed before staff sign out.
  28. Conduct training of staff as assigned.
  29. Provide feedback on staff performance to Manager. Report disciplinary problems to Manager and participate in the counseling of employees.
  30. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  31. Respond to all pages by beeper promptly.
  32. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
  33. Document pertinent information in department log book.
  34. Complete all paperwork and closing duties in accordance with departmental standards.
  35. Review status of assignments and any follow‐up action with Manager and/or on‐coming Supervisor.

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

  • Health Benefits (Health & Dental Insurance)
  • 401(k) Retirement Plan
  • Vacation
  • Sonesta Hotels & Other Outlets Discounts
  • Paid Holidays
  • Sick Days
  • Educational Assistance
  • Employee Recognition Programs
  • Newborn & Adopted Child Leave
  • Spousal & Domestic Partner Leave
  • Life Insurance
  • Short Term Disability
  • Long term Disability
  • Employee Referral Program
  • Credit Union
  • Direct Deposit
  • Employee Activities & Events

Business Overview

Our Story

Convenient hotel is just minutes from the headquarters of Silicon Valley giants – Cisco, Intel, Apple, Hewlett Packard, Google and many more – and only 5 miles from the San Jose International Airport and 40 miles from San Francisco. You’re sure to discover that we’re the most relaxing hotel in Silicon Valley.

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