Job Opportunities API

Recognized as an AZ Central Top Workplace, Loews Ventana Canyon Resort offers careers at a luxury resort in Tucson’s Catalina Foothills. Team members create memorable stays for guests seeking relaxation and adventure across 398 guest rooms, five dining outlets, spa, recreation, and event spaces. Who We Are : Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here ; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer : • Competitive health & wellness benefits, 401(k) & company match • Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement • Training & Development opportunities, career growth • Tuition Reimbursement • Pet Insurance • Team Member Hotel Rates, other discounts, perks and more What We’re Looking For: A highly organized and service-driven Senior Banquet Captain who can oversee all aspects of banquet event execution—from setup to service to breakdown—while ensuring Loews standards are consistently met. We’re looking for someone who can lead by example, train and motivate banquet teams, coordinate with culinary and event leadership, and manage event financials with accuracy. This role is essential to delivering seamless, memorable banquet experiences. Who You Are: • Experienced Banquet Leader: You know banquet service inside and out, from floor plans to food timing to staffing strategies. • Strong Communicator: You keep everyone informed—servers, captains, culinary partners, and leadership. • Hands-On Supervisor: You thrive being on the floor coaching, assigning tasks, and ensuring top-tier service. • Operationally Sharp: You manage payroll, event counts, Delphi billing, and equipment needs with precision. • Team Developer: You hire, train, evaluate, and coach team members to uphold service excellence. • Problem Solver: You address challenges quickly and professionally, especially during live events. • Guest-Centric Professional: You handle guest comments or concerns with grace, positivity, and ownership. • Veterans and military spouses are encouraged to apply. What You Will Do: Event Leadership & Service Execution • Oversee all aspects of banquet events including setup, service flow, equipment distribution, food presentation, and breakdown. • Conduct pre-shift meetings to assign duties, review event details, and set expectations. • Ensure staffing levels align with business forecasts and brand standards. • Work with the F&B Director to develop and uphold departmental guidelines, policies, and procedures. • Monitor banquet personnel during service to ensure consistency, efficiency, and service excellence. • Collaborate with Culinary to coordinate food delivery timing, presentation standards, and service cues. Administrative & Financial Responsibilities • Complete and submit daily captain’s reports for all banquet events. • Review and maintain daily payroll to ensure accurate labor management. • Verify event counts, prepare banquet checks, obtain guest signatures, and finalize billing in Delphi. • Record event charges in designated spreadsheets and submit final documents to Accounting. Team Leadership & Development • Assist with interviewing, hiring, and training banquet team members following Loews standards. • Provide ongoing training, coaching, counseling, and discipline as needed in collaboration with F&B and HR leadership. • Support the PM Banquet Captain and supervise PM service crews. • Follow all new hire training processes and the Star Service Program. Collaboration & Communication • Attend BEO meetings and required hotel meetings to stay informed on events, promotions, and cross-department needs. • Maintain strong communication with F&B leadership, culinary teams, banquet setup teams, and other hotel departments. • Respond to guest concerns or comments professionally, ensuring timely resolution and service recovery when needed. Equipment & Inventory Oversight • Conduct monthly inventory of small wares and banquet equipment; report needs or issues to the F&B Director. • Ensure equipment is maintained, used properly, cleaned, and stored securely. • Maintain the cleanliness and organization of all banquet service areas. Additional Responsibilities • Follow safety procedures, emergency protocols, and hotel policies. • Maintain grooming standards and a professional appearance. • Promote teamwork, positivity, and a high level of hospitality at all times. • Regular attendance in conformance with standards. • May be required to work varying schedules to reflect business needs. • Required to attend all mandatory training sessions and meetings. • Perform other duties as assigned. Your Qualifications Include: • Minimum 4 years of food & beverage experience, including 1 year in a supervisory role. • High school diploma required. • Fluent in English with strong verbal communication skills. • Demonstrated experience training and motivating staff. • Ability to handle pressure, multitask, and manage complex event operations. • Strong knowledge of banquet setup, service standards, and hospitality best practices. • Excellent customer service and hospitality skills. • Physical ability to bend, lift, push, pull, and carry items as needed; must be able to lift up to 75 lbs .