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Inn at Perry Cabin Banquet Captain in Saint Michaels, Maryland


Directly supervise and monitor banquet staff to ensure all on- and off-premises banquet functions are carried out properly. While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.


  • Directly supervise and monitor banquet staff for on- and off-premises banquet functions.

  • Ensure all staff are present; assign tasks as necessary.

  • Ensure functions start on time.

  • Create function room diagrams/charts.

  • Coordinate functions with other departments involved.

  • Coordinate arrangements with outside business contacts (i.e. florists, media and exhibit equipment suppliers, etc.).

  • Make cash deposits at end of functions.

  • Ensure sufficient quantities of supplies are maintained.

  • Maintain complete knowledge of daily house count, arrivals/departures, VIP’s, and scheduled in-house group activities.

  • Maintain complete knowledge of service requirements for each scheduled function, including detailed menu selections, major ingredients, appearance, quality standards, garnish and method of presentation; wines/champagnes ordered; prices of specified selections of cash functions; group’s names and backgrounds; type of functions and expected attendance; scheduled hours of service; special requests/arrangement; order of service and traffic flow; and payment arrangements.

  • Maintain complete knowledge of and strictly abide by state liquor regulations.

  • Prepare station assignments according to group requirements and hotel regulations.

  • Inspect the scheduled function areas/rooms for cleanliness and proper set-up (seating, special equipment, table service, decorations, food service, etc.); rectify any deficiencies with respective departments.

  • Assign side work to servers. Communicate additions or changes to the assignments as they arise throughout the shift.

  • Inspect grooming and attire of staff; rectify any deficiencies.

  • Inspect table, buffets, bar set-ups and other stations for layout, cleanliness, neatness, attractiveness and accordance with group’s requirements. Ensure replenishment of items as agreed to.

  • Constantly monitor staff performance in all phases of service and job functions, ensuring all procedures are carried out to standards.

  • Observe guests’ reactions and confer frequently with staff to ensure guests’ satisfaction.

  • Anticipate guests’ needs; respond promptly and acknowledge all guests, however busy and whatever time of day. Be pleasant, smile and greet all guests, using surnames when possible.

  • Monitor and handle guests’ complaints, ensuring guests’ satisfaction.

  • Ensure that unused food is returned to the kitchen and that all banquet supplies are returned to storage areas.

  • Assist with final breakdown of function room and clean-up.

  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.

  • Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet business demands.

  • Ensure staff report to work as scheduled.

  • Ensure all Banquet equipment is maintained and stored properly.

  • Attend all designated staff meetings and training sessions.

  • Maintain knowledge of hotel features/services, outlets, hours of operation, etc.

  • Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed.

  • Be an ambassador of the hotel and the company at all times, in and out of the work place.

  • Support LQA; strive to continuously improve.

  • Ensure by example that the Belmond Hotels philosophy is known.

  • Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.

  • Be knowledgeable of, implement, communicate, and comply with policies of The Inn at Perry Cabin and its Hotel Human Resources Department.

  • Maintain confidentiality and security of all guest and general hotel information.

  • Assist in other areas as needed.

  • High school diploma or equivalent required; some college preferred. Five years of F&B experience required, preferably in Banquets.

  • Standard office equipment, including multi-line phone, voicemail, computer, printer, copier, scanner, calculator, fax, and computer programs including Microsoft Word, Excel and email.

  • Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard Banquets equipment. Requires normal range of hearing and vision. Must be willing to ride elevators.

  • Must be able to lift at least 30 pounds; push and pull equipment, supplies, etc., at least 100 pounds.

  • Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

  • Interior and exterior of hotel—exposure to direct sunlight, high humidity, extremes of heat and cold, noise, and other conditions associated with the hotel environment.

  • The work environment includes high guest contact; may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc.


Banquets staff


Education & Experience


Ability to communicate fluently in English with hotel guests and employees. Ability to provide friendly, efficient and courteous service to guests. Ability to calculate. Ability work under pressure, be organized, self-motivated and work well with others. Strong positive attitude and ability to initiate light conversation with guests. Knowledge of hotel property and operating hours of each guest service area. Basic knowledge of St Michaels and surrounding areas. Knowledge of proper handling and storage of food and beverage items. Ability to provide legible communication. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates and individuals inside and outside the hotel. Knowledge of various food service styles (i.e. French, Russian, butler style, flambé). Knowledge of specific room set-up styles. Knowledge of liquor laws and regulations. Understanding of the luxury hotel environment. Additional foreign language skills a plus.


The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used

Physical & Mental Requirements

Work Environment


Free Shift Meal

Free Parking