In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Banquet Captain coordinates and oversees entire banquet/concessions functions to ensure proper execution and ensure guest satisfaction.
This role pays an hourly rate of $16.00-$17.50 and is tip eligible.
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching
This position will remain open until June 26, 2026.
Responsibilities
- Leads banquet team to deliver catering / concession needs for FSCC guests at a high level of service.
- 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 Catering Manager/ Executive Chef / Food & Beverage Director / 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 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 and sufficient food is available.
- Regularly reviews banquet schedule for changes, calendar of events, and special events.
- Troubleshoots 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); or 1-2 years' of related experience and/or training; or 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 available to work nights, weekends and holidays as required by the FSCC event schedule.
- Food Safety and Alcohol Awareness Training and certification is required.
