Banquet Captain | Part-Time | Sevierville Convention Center

Oak View Group•Sevierville, TN

3d•$18 - $22

About The Position

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet . Overview The Banquet Captain coordinates and oversees entire banquet function to ensure proper execution and ensure guest satisfaction. This role will pay an hourly rate of $18.00-$22.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until March 20, 2026.

Requirements

High school diploma or general education degree (GED)
Three to six months related experience and/or training; or equivalent combination of education and experience.
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
Must meet state age requirements for handling alcoholic beverages.

Responsibilities

Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
Conducts pre-banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
Communicates with the Executive Chef/Kitchen Manager or event coordinator to ensure that all details have been planned for and met.
Ensures that changes and further instructions are made in a timely manner.
Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events.
Secure requisitions for those items not available in inventory.
Checks room set-up prior to event and meets with Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.
Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
Conducts random audits during functions to evaluate food and service.
Ensures that: food is served at appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
Regularly reviews banquet schedule for changes, calendar of events, and special events.
Incorporates safe work practices in job performance.
Regular and reliable attendance.
Performs other duties as required.