Banquet Captain

Responsibilities

• Review Banquet Event Orders (BEOs) or Event Plans to ensure all setup, timing, and service requirements are understood and executed accurately.
• Lead pre-shift briefings with banquet staff to review event details, roles, timelines, and safety standards.
• Oversee setup of banquet rooms including tables, chairs, linens, décor, service stations, and A/V as required.
• Direct and assist with timely delivery of all meal courses and beverage service, adjusting staffing or process as needed to maintain smooth flow.
• Interact with guests and event hosts to confirm needs are met, resolve issues, and deliver a high-quality hospitality experience.
• Assign duties, manage shift schedules, and support efficient staff deployment throughout each event.
• Train new and existing staff on service etiquette, guest engagement, and operational procedures.
• Foster a positive, professional team environment built on clear communication and accountability.
• Maintain cleanliness, organization, and equipment condition before, during, and after events.
• Monitor inventory of service equipment, furniture, and supplies; communicate replenishment needs to management.
• Enforce compliance with food safety, sanitation policies, and responsible alcohol service.
• Support post-event breakdown, room resets, and ensure a secure, hazard-free environment.

Qualifications

• Minimum of 2 years in food & beverage service, catering, or banquet operations required; leadership experience preferred.
• Exceptional guest service and communication skills; able to resolve concerns with professionalism.
• Strong organization and ability to manage multiple priorities in a high-volume, fast-paced setting.
• Able to guide and motivate a team with confidence and clarity.
• Comfortable working with schedules, inventory, and BEO comprehension.
• High school diploma or equivalent required.
• Must meet legal age requirements for alcohol service; state-specific certifications required where applicable.

Working Conditions

• Schedule varies based on business needs and may include evenings, weekends, and holidays.
• Regular movement throughout the venue is required, including time spent at the host stand, bar, dining areas, and service stations.
• Extended periods of standing and walking are common during shifts.
• Duties may include reaching, bending, lifting, or carrying items up to 30–50 pounds (such as trays, racks, boxes, or bar supplies).
• May occasionally assist with resetting tables, moving furniture, or supporting team needs during peak service.
• Vision requirements may include close, distance, peripheral, and color vision, as well as the ability to adjust focus.
• Work environment may involve exposure to loud noise levels, cleaning products, hot or cold food and beverage items, and fast-paced conditions.

Pay

$20 per hour