Banquet Captain | Part-Time | McCormick Place Convention Center

Oak View Group•Chicago, IL

1d•$19•Onsite

About The Position

The Banquet Captain directs the Banquet staff during all catering event functions, i.e. meal events and coffee breaks and may be directing multiple event functions at the same time in various locations. Functions as a liaison ensuring pre-shifts are held prior to event functions taking place, works closely with the Operating and Support departments during events, directs service traffic, interacts with the event Host and ensures a flawless special event for the guests. This role pays an hourly rate $18.82 and is tip eligible (per CBA). Benefits as per the union agreement. This position will remain open until May 22, 2026. Mccormick Place Convention Center located in downtown Chicago is the largest and most flexible convention center in North America. With over 2.6 million square feet of exhibition space, the campus proudly hosts some of the world’s largest and most prestigious conventions, meetings, and trade shows, welcoming approximately 3 million visitors to Chicago every year.

Requirements

Must have a High School Diploma/GED
Must have sufficient math ability to accurately add, subtract, divide, multiply and perform other basic business math calculations and pass basic math skills test.
Must speak, be able to read and understand English well enough to converse with customers, supervisor’s and employees.
Understand written and oral direction and communicate effectively with others.
Creates and supports a team environment
Must possess good organizational skills
Must have ability to follow directions and effectively perform the work
Ability to work closely with others
Must have a pleasant personality and adhere to Uniform Standards policy
Must be able to work in a fast-paced environment; sense of urgency
Must be able to work various shifts and hours to include holidays and weekends
Minimum two (2) years of banquet server/banquet captain and beverage experience in a large hotel/convention center banquet department.
Comprehensive knowledge of banquet preparations and operations; service standards; guest relations and etiquette; and knowledge of all applicable federal, state, and local health and safety regulations.
Customer service skills required
Basset, Tip or ACT (21 years of age if serving alcoholic beverages)

Nice To Haves

Bi-lingual; fluency in Spanish language is a plus.

Responsibilities

Oversee events from start to finish and ensure that any and all food & beverage items are presented and served correctly, adhering to the standards and noting any special requests and instructions set out on the banquet event order (BEO) for the event.
Manage the BEO components and able to read and understand BEO content
Complete a quality inspection of the room prior to the event start to ensure all components are to the BEO specifications.
Ability to complete “mis-en-place”, set sample table and service a table
Ensure completion of table assignments, buffet lines, coffee breaks, and successfully “work” a dining/ballroom and control order of service.
Conduct an effective pre-shift, roll call, assign side duties and supervise the banquet servers and set-up in details of work.
Communicate directly with the Culinary and Stewarding teams during service to ensure proper client and guest service is being achieved.
Introduce yourself to the group leader so that she/he knows who their contact is during the function and explain how to make contact if needed throughout the function.
Approach all encounters with guests and team members in a friendly, service-oriented manner. Use a positive and clear speaking voice when communicating with staff and guest; listen to and understand requests, respond with appropriate actions and provide accurate information.
Handle any guest complaints and/or concerns in a professional, expedient manner to the guest’s satisfaction.
Prepare and submit all relevant and applicable paperwork with the appropriate signatures to include but not limited to Addendums, Function Sheets, Consumption Reports, Pre-Shift Summary, End of Day Summary, Waste Sheets and Inventory for proper and accurate billing.
Bring any food and/or beverage quality problems to the immediate attention of Banquet Management.
Observes performance, train, coach and counsel as necessary; encourage improvement.
Ability to carry serving trays containing 10 entrees with items weighing 50 pounds.
Ability to focus on the job while staying on their feet and moving about freely.
Performs other related duties as assigned by supervisor