Banquet Captain | Part-Time | Lucas Museum of Narrative Art

The Banquet Captain is responsible for leading and coordinating banquet service operations to ensure exceptional guest experiences during meetings, conferences, weddings, and special events. This position serves as the on-site leader for banquet service staff, overseeing event setup, service execution, and breakdown while maintaining the highest standards of hospitality, professionalism, and operational excellence. The Banquet Captain works closely with culinary, event management, and operations teams to ensure all events are executed efficiently and according to client specifications.

This role pays an hourly rate of $33.00 - $38.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until October 9, 2026.

• Lead and supervise banquet servers and support staff during assigned events.
• Conduct pre-shift meetings to communicate event details, service expectations, menu information, and staffing assignments.
• Review banquet event orders (BEOs) to ensure all event specifications are understood and executed accurately.
• Coordinate room setup, table configurations, décor placement, buffet presentations, and event breakdown according to established standards.
• Ensure food and beverage service is delivered professionally, efficiently, and in accordance with timing requirements.
• Monitor event flow and proactively address operational needs to ensure a seamless guest experience.
• Serve as the primary point of contact for banquet staff during events and communicate effectively with culinary, sales, and operations teams.
• Respond promptly and professionally to guest requests, concerns, and service recovery situations.
• Assist with training, mentoring, and coaching banquet team members on service standards and operational procedures.
• Monitor staffing levels and make adjustments as needed to meet event demands.
• Ensure compliance with all food safety, sanitation, alcohol service, and workplace safety regulations.
• Oversee the proper use, handling, and storage of banquet equipment, linens, china, glassware, and flatware.
• Complete opening, closing, and event documentation as assigned.
• Maintain a clean, organized, and safe work environment before, during, and after events.
• Assist with inventory, equipment organization, and operational readiness.
• Perform hands-on banquet service duties as needed to support the team.
• Perform other duties as assigned.

• High school diploma or GED required.
• 2-3 years of banquet, restaurant, hotel, catering, or hospitality experience required.
• Previous leadership or supervisory experience in banquet or food and beverage operations preferred.
• Experience working in high-volume convention centers, hotels, arenas, or event venues preferred.
• Strong leadership, communication, and organizational skills.
• Ability to read and interpret Banquet Event Orders (BEOs).
• Strong problem-solving skills with the ability to make decisions in a fast-paced environment.
• Basic computer and point-of-sale (POS) system knowledge preferred.
• Food Handler Certification required (or ability to obtain within required timeframe).
• Alcohol service certification required if assigned to events serving alcohol.
• Food Protection Manager certification preferred.
• Ability to stand and walk for extended periods, often 8–10 hours.
• Ability to lift and carry heavy objects.
• Frequent bending, reaching, pushing, pulling, and climbing stairs.
• Ability to move banquet tables, chairs, equipment, and service carts as needed.