The posting
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



