Banquet Captain (Multiple Positions)

Position Highlights

The University is seeking service-oriented Banquet Captains to lead the successful execution of catered events across campus. This role is responsible for overseeing all aspects of banquet operations, including event setup, food service, staff supervision, equipment usage, and adherence to food safety and sanitation standards. Banquet Captains serve as the primary on-site leaders during events, ensuring seamless coordination between banquet staff, culinary teams, clients, and event hosts. Through proactive problem-solving, strong leadership, and a commitment to exceptional customer service, Banquet Captains help deliver high-quality events that consistently meet or exceed client expectations while maintaining a safe, efficient, and professional environment.

Visa sponsorship is not available for this position.

Duties & Responsibilities

• Responsible for all aspects of assigned events, from preparation to post event clean up.
• Leads, trains and motivates banquet staff to ensure efficient and quality service.
• Assigns roles, monitors progress and ensures event meets client expectations.
• Serves as a point of contact for the client and/or host.
• Assists in the training and mentoring of food service staff.
• Greets and welcomes guests, assist with seating and food service.
• Coordinates orders and table service.
• Addresses any unexpected changes such as increases in attendees, changes in dietary restrictions and staffing adjustments.
• Partners with the Event Planning team to ensure exceptional customer service.
• Serves food and beverages to guests efficiently, ensuring proper presentations and timing.
• Identifies and anticipates potential issues during events and proactively resolve them.
• Promptly and professionally addresses customer complaints and works to find a resolution.
• Monitors and maintains banquet supplies.
• Ensures all supplies are in good working condition before each event and requests replacements as necessary.
• Ensures safe handling of food and sanitation of equipment.

Knowledge, Skills and Abilities

• Ability to work evenings and weekends.
• Ability to effectively communicate with a different range of clients and colleagues.
• Ability to work in a fast-paced stressful environment.

Physical Requirements

• Ability to move/transport a maximum of 40lbs.

Minimum Qualifications

• High school diploma or high school diploma equivalency is required.
• Five years of relevant experience, or equivalent combination of education and work experience.
• Must have a valid driver's license and ability to drive according to the University Fleet Safety Policy.