Banquet Captain (Part Time and On Call)

The Banquet Captain is responsible for overseeing and ensuring the smooth execution of banquet events, following detailed Banquet Event Orders (BEOs) and maintaining high standards of service and guest satisfaction. This role includes managing banquet setups, supervising the service staff, maintaining cleanliness and organization, and acting as a liaison between the kitchen and banquet team. The Captain leads pre-shift meetings, ensures uniform compliance, monitors inventory, and handles administrative tasks such as preparing banquet checks and tracking attendance in Kronos. During periods without events, the Captain may assist other Food & Beverage departments.

This position requires strong leadership, communication, and organizational skills, along with the ability to remain calm under pressure and work flexible hours, including weekends and holidays. Candidates should have at least one year of banquet or food service experience and be proficient in computer systems such as Word, Excel, and Kronos. The role involves physical demands, such as standing, walking, lifting up to 50 lbs., and repetitive movement. Supervisory responsibilities include training, scheduling, and providing input on hiring and disciplinary actions. Certifications in alcohol service and Serv-Safe are required within the first 90 days of employment.