Banquets Captain - Summer 25

As a Banquets Captain at Crystal Mountain, your primary responsibility is to supervise banquet operations and staff, ensuring a seamless dining experience for guests. This includes planning events, managing food and beverage services, and addressing guest needs. You will also train staff, oversee the setup and breakdown of events, and ensure compliance with health and safety regulations.

To qualify for the Banquets Captain position at Crystal Mountain, you must hold a valid M.A.S.T. Class 12 or 13 Permit and a Washington Food Worker Card. Additionally, a minimum of 4 years of professional experience in Food and Beverage, specifically in catering, is required to ensure you have the necessary skills for this role.

Crystal Mountain is committed to the growth and development of its staff, including Banquets Captains. Offering opportunities for career advancement within the ski industry, training programs, and mentorship from seasoned professionals, you will find ample support to enhance your skills and progress in your career while enjoying a collaborative work environment.

The Banquets Captain at Crystal Mountain will be required to work evenings, weekends, and holidays, ensuring every event is executed flawlessly. The role can be physically demanding, requiring the ability to lift heavy items, maintain dexterity throughout the event processes, and stand for extended periods, all while ensuring a positive experience for guests and staff alike.

As a Banquets Captain at Crystal Mountain, you'll enjoy a range of exciting perks. These include a free Alterra season pass for skiing, discounts on gear, access to employee-only night skiing events, and health insurance options for eligible positions. Plus, you can take advantage of extensive discounts on food and beverages and even gain access to discounted friends and family ski vouchers.

When prioritizing tasks during large banquet events, I focus on the timeline outlined in the BEO, assessing which tasks are time-sensitive, such as setting up dining areas and ensuring the timely service of food and drinks. I also delegate responsibilities to staff, making sure everyone knows their roles to ensure a smooth operation.

I believe in addressing guest complaints promptly and professionally. In my previous roles, I would actively listen to guests' concerns, empathize with their situation, and offer solutions that adhere to company policy. It’s vital to ensure guests feel heard and valued.

To motivate my team during busy events, I emphasize open communication and recognition. I encourage them to share ideas, support one another, and celebrate small wins throughout the event. Keeping a positive attitude, especially during peak times, helps maintain team morale.

When planning a banquet event, I consider guest preferences, dietary restrictions, and the theme of the event. Effective communication with the culinary team ensures that the food matches the event type, and I focus on logistics like seating arrangements and service timings for a seamless experience.

I stay updated on the latest health and safety regulations and ensure my team is trained accordingly. During events, I monitor alcohol service closely to adhere to regulations, and I verify that all food safety procedures are followed diligently to maintain compliance.

For effective inventory management, I maintain a detailed record of all supplies needed for upcoming events. I regularly check stock levels and ensure that orders are placed well in advance, keeping communication open with suppliers to avoid last-minute shortages.

Fostering a positive work environment starts with clear expectations and open communication. I encourage team bonding through team-building activities and maintain an approachable demeanor so team members feel comfortable discussing any concerns or ideas.

Signs that a guest should not be served more alcohol include slurred speech, unsteady movements, or aggressive behavior. I closely observe these indicators and follow up with guests to ensure their safety, applying the responsible service guidelines to mitigate risks.

In my last role, I managed a wedding banquet with over 200 guests. Through meticulous planning and strong communication with my team, we executed a flawless event with timely service and happy guests, which resulted in positive feedback and referrals for future events.

I manage stress during busy events by staying organized, focusing on one task at a time, and taking brief moments to breathe and recharge. I also rely on my team for support, recognizing that together we can navigate high-pressure situations effectively.