Banquet Captain | Part Time | Gaillard Center

Responsibilities

• 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 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.
• Sets up requisitions for those items not available in inventory.
• Checks room setup prior to the 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 an appropriate temperature, food is placed properly on the table, sufficient food is available, and upsell opportunities are met.
• Regularly reviews the banquet schedule for changes, calendar of events, and special events.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.

Qualifications

• A high school diploma or general education degree (GED)
• 3-6 months of related experience and/or training; or an equivalent combination of education and experience
• Must meet state age requirements for handling alcoholic beverages
• Strong knowledge of banquet operations, service standards, and event execution
• Excellent communication and interpersonal skills, with the ability to coordinate effectively with kitchen staff, event coordinators, and service teams
• Ability to guide and support staff, including conducting pre-shift meetings and assigning responsibilities
• Detail-oriented with strong organizational and time-management skills
• Ability to evaluate service quality and make real-time adjustments to ensure guest satisfaction
• Knowledge of proper food handling, sanitation, and safety standards
• Flexible schedule, including evenings, weekends, and holidays, based on event needs
• Must display a commitment to regular and reliable attendance