Banquet Captain

Rice University•Houston, TX

21h•Onsite

About The Position

The Banquet Captain plays a key leadership role across Rice Hospitality’s event operations, supporting Cohen House, and campus-wide catering services. This position is responsible for executing high-quality events, ensuring exceptional service standards, and acting as a primary point of contact for clients before and during events. The Banquet Captain leads the setup, service, and breakdown of luncheons, receptions, conferences, and special university events—including programs for the President’s Office, Board of Trustees, Rice Business, faculty, staff, students, and external partners. They supervise and train part-time staff and student employees, ensuring consistent, polished, and timely service across all venues. S/he ensures that all event spaces—whether at Cohen House or off-site locations—are properly set, clean, well-maintained, and aligned with Rice Hospitality standards. The Banquet Captain is responsible for monitoring equipment and reporting any deficiencies, coordinating with culinary and operations teams, and ensuring seamless event flow from start to finish. They handle customer concerns with professionalism and serve as the on-site leader for hospitality, service execution, and client communication.

Requirements

HS diploma or equivalent
Two or more (2+) years of related experience in food and event services
TABC seller-server license
Certified Food Handler's Permit (Houston) or equivalent (ServSafe).
Ability to prioritize, manage shifting demands, and handle multiple time-sensitive projects.
Demonstrated creativity, problem-solving, initiative, sound judgment, and decision-making.
Strong communication and customer service skills.
Well-organized and detail-oriented.
Basic proficiency with Microsoft Office.
Knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Basic wine knowledge.
Experience with POS systems and table/seat assignment tools.

Nice To Haves

Experience as a bartender
Forbes Standards of Service knowledge
Banquet experience
Experience with university events, private event service, or multi-site catering is highly preferred.

Responsibilities

Leads the setup, service, and breakdown of luncheons, receptions, conferences, and special university events.
Supervises and trains part-time staff and student employees, ensuring consistent, polished, and timely service.
Ensures that all event spaces are properly set, clean, well-maintained, and aligned with Rice Hospitality standards.
Monitors equipment and reports any deficiencies.
Coordinates with culinary and operations teams, and ensuring seamless event flow from start to finish.
Handles customer concerns with professionalism and serves as the on-site leader for hospitality, service execution, and client communication.
Inspects the appearance, cleanliness, and complete setup of event spaces, dining rooms, and service areas.
Regularly inspects all front-of-house and back-of-house service areas to verify compliance with sanitation, safety, energy management, and preventive maintenance standards.
Closes out luncheon tickets, verifies accuracy, ensures all documentation is accounted for, and resolves any ticketing or billing discrepancies.
Collaborates closely with Banquet Servers, the Events Manager, and Culinary Leadership during special events to ensure all details are completed to specification.
Performs other operational or service-related duties as assigned.
Actively checks on tables and service flow throughout events to ensure client, guest, and member satisfaction.
Serves alcohol safely and responsibly during events, following Rice University and TABC guidelines.
Organizes, tracks, and monitors inventory of equipment and service ware.
Assists with tear-down after the completion of functions and ensures smooth transitions between events.
Ensures wait staff properly return equipment to designated storage areas, that all spaces are left clean and orderly, and that service standards are consistently met.
Ensures that dining rooms, banquet spaces, and event areas are secured and properly closed at the end of service or the business day.
Inspects place settings—linens, china, glassware, silverware, condiments, and tabletop décor—ensuring correct placement, cleanliness, and overall presentation consistent with Rice Hospitality’s standards.