Overview

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

This role pays an hourly rate of $18.00 and is tip eligible

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

This position will remain open until June 5, 2026.

Responsibilities

• Reviews assigned banquet staff functions, 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 Executive Chef / Kitchen Manager or event coordinator to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• 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 set-up prior to event and meets with 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 appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
• Regularly reviews banquet schedule for changes, calendar of events, and special events.
• 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); or three to six months related experience and/or training; or equivalent combination of education and experience.
• Must meet state age requirements for handling alcoholic beverages.

• Minimum of 2 years banquet or full-service restaurant experience.

• Demonstrated leadership experience in a hospitality or service environment.

• Ability to lead a team of 10+ staff members during live events.

• Strong knowledge of banquet service styles (plated, buffet, reception, action stations).

• Proven ability to read and execute BEOs with attention to detail and timing.

• Professional communication skills with guests, culinary, and management teams.

• Availability to work nights, weekends, holidays, and extended event hours as business demands require.