Overview

The Banquet Captain coordinates and oversees entire banquet functions to ensure proper execution and ensure guest satisfaction.

This role pays an hourly rate of $17.00-$20.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until October 23, 2026.

Responsibilities

• Leads banquet team to deliver catering needs for DLTCC guests at a high level of service.
• Reviews assigned banquet staff functions and banquet menus prior to the scheduled event.
• Conducts pre-banquet meetings with staff to ensure appearance and hygiene standards are being met, assign stations and partners, and review banquet event orders.
• Communicates with the Catering Premium Manager / Executive Chef / Event Manager to ensure that all details have been planned for and met.
• Ensures that changes and further instructions are made in a timely manner.
• Develops banquet staff through leadership and hands-on direction
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events.
• Secure requisitions for those items not available in inventory.
• Checks room setup prior to the event and meets with the Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures proper handling of all equipment (i.e., china, glassware, silverware, linen, and props) and their proper storage after use.
• Conducts random audits during functions to evaluate food and service.
• Ensures that food is served at an appropriate temperature, food is placed properly on the table, and sufficient food is available.
• Regularly reviews the banquet schedule for changes, calendar of events, and special events.
• Troubleshoots all FOH banquet challenges.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Qualifications

• High school diploma or general education degree (GED).
• Three to six months of related experience and/or training; or an equivalent combination of education and experience.
• Must meet state age requirements for handling alcoholic beverages.
• Must have experience managing staff at large-scale banquets of 500+ guests.
• Must be able to frequently stand and walk for extended periods.
• Must be able to regularly reach with hands and arms. Occasionally climb, balance, stoop, kneel, crawl, crouch, and sit.
• Must be able to frequently lift heavy objects.
• Must be available to work nights, weekends, and holidays as required by the DLTCC event schedule.
• Food Safety and Alcohol Awareness Training and certification are required.