Position Overview:

The Banquet Server – Captain is responsible for leading the front-of-house banquet team during high-volume events, ensuring seamless execution of service, exceptional guest experience, and adherence to event standards. This role acts as the on-floor leader, coordinating with culinary, bar, and event management teams to deliver efficient, polished service for weddings, corporate events, galas, and member functions. 

Responsibilities:

• Lead pre-event staff meetings to review BEO (Banquet Event Order), timeline, floor plan, menu details, and service expectations
• Assign sections, side work, and service responsibilities to banquet servers and support staff
• Ensure accurate room setup according to floor plan, including table settings, linens, décor, and staging
• Coordinate with Culinary and Bar teams to maintain proper pacing of courses and beverage service
• Oversee buffet, plated, family-style, or action-station service in high-volume environments
• Monitor service timing to ensure synchronized course delivery
• Serve as primary on-floor contact for guests during events
• Address guest requests, dietary needs, and service concerns promptly and professionally
• Maintain a visible, polished presence throughout the event
• Ensure service standards align with club/venue hospitality expectations
• Provide real-time coaching and direction to banquet servers and support staff
• Monitor service flow and adjust assignments as needed to maintain efficiency
• Ensure adherence to grooming standards, uniform policies, and professional conduct
• Support training of new banquet staff
• Ensure compliance with food safety, sanitation, and alcohol service regulations
• Oversee breakdown and post-event cleanup procedures
• Confirm proper handling and storage of equipment, china, glassware, and linens
• Report equipment or facility concerns to management
• Performing any other tasks assigned by leadership

Experience:

• Preferred: One (1) to three (3) year experience as a high-volume server or relevant experience; prior leadership or captain experience
• Preferred: Experience working high volume events (150+ guests, multi room or concurrent events)

Schedule:

• Days and start times TBD based on business needs
• 5-6 day work week
• Flexibility to work hours needed based on event schedules

Environment:

• Varying temperature controlled environments

Skills:

• Physical abilities: May be required to lift up to 35 – 45lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product – such as food trays, glass racks, silverware containers etc.; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments;
• Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis
• Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines
• Working in a team based environment: Working independently and as a team player
• Quality: Maintain integrity and high standards from all perspectives
• Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift