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