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