Banquet Captain | Part-Time | Seattle Aquarium

Responsibilities

• Reviews assigned banquet staff functions and floor sets pertaining to floor maps. Timelines and banquet menus prior to the scheduled event.
• Participate in and contribute to pre-banquet meetings with staff to ensure appearance and hygiene standards are being met, assign stations and partners, and review banquet event orders.
• Confirms with Executive Chef and Food & Beverage Manager that all menu tags are accurate with ingredients and allergens, buffet sets, and food stations.
• Keep open communication 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.
• Properly checks in and organizes rentals pertaining to event packets.
• Checks room setup prior to the event and meets with Executive Chef to confirm the culinary timeline is accurate and on schedule. Confirms beginning and ending rental inventory. I.E., linens, glass counts, and silverware.
• Responsible for pre-event setup, including but not limited to buffet set pulls, bar set pulls, inventory levels, and accountability for product.
• Regularly reviews the banquet schedule for changes, calendar of events, and special events. Incorporates safe work practices in job performance.
• Ensures regular and reliable attendance.
• Performs other duties as required.

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.
• Commitment to regular and reliable attendance.