Job Details

Job Title: On-Call Banquet Captain
Position Summary

The On-Call Banquet Captain is responsible for leading banquet service staff during events to ensure seamless execution, exceptional guest service, and adherence to service and safety standards. This roleacts as the primary point of contact on the floor, coordinating with the Banquet Manager, Culinary team, and Event Coordinator to deliver high-quality events ranging from weddings and corporate meetings to social functions.
Key Responsibilities

• Lead, supervise, and support banquet servers and support staff during assigned events
• Conduct pre-event briefings to review event details, timelines, service standards, and safety expectations
• Ensure proper room setup, table settings, décor placement, and equipment readiness per event orders
• Oversee food and beverage service, ensuring accuracy, presentation, and timing
• Act as on-site liaison between guests, clients, kitchen staff, and management
• Monitor service flow and make real-time adjustments to maintain guest satisfaction
• Address guest concerns or service issues promptly and professionally
• Enforce company policies, service standards, and health & safety regulations
• Assist with event breakdown, cleanup, and post-event reset
• Complete post-event reports and provide feedback to management as requested

• Minimum 1-2 years of banquet, catering, or hospitality leadership experience preferred
• Strong leadership, communication, and problem-solving skills
• Ability to manage teams in a fast-paced, high-pressure environment
• Knowledge of banquet service styles, food & beverage standards, and event flow
• Professional appearance and customer-focused attitude
• Ability to stand, walk, lift (up to 50 lbs), and work extended hours as required
• Flexible availability, including evenings, weekends, and holidays

• On-call, event-based scheduling
• Shifts assigned based on business needs and availability

• Prolonged standing and walking
• Lifting, carrying, pushing, and pulling event equipment
• Working in both indoor and outdoor event environments

• Hotel, resort, event venue, or catering facilities
• Exposure to kitchen equipment, food service areas, and guest spaces