Banquet Captain | Part-Time | Sioux City Convention Center

Oak View Group•Sioux City, IA

About The Position

The Banquet Captain coordinates banquet service to provide exceptional guest experiences and ensure smooth event execution. The role oversees banquet staff, works with culinary and event teams, and ensures service standards, timelines, and event specifications are met. The Banquet Captain leads pre-event preparations, supports staff during functions, monitors service quality, and ensures equipment and supplies are properly handled and available. The position requires attention to detail, effective communication, adaptability, and professionalism. This is a part-time position at the Sioux City Convention Center. The hourly rate is $18.00–$22.00, and the role is tip eligible. The position will remain open until December 31, 2026.

Requirements

High school diploma or GED.
1–2 years of related experience and/or training, or an equivalent combination of education and experience.
Meet state age requirements for handling alcoholic beverages.
Strong knowledge of banquet operations, service standards, and event execution.
Excellent communication and interpersonal skills to coordinate with kitchen staff, event coordinators, and service teams.
Ability to guide and support staff, conduct pre-shift meetings, and assign responsibilities.
Detail-oriented, with strong organizational and time-management skills.
Ability to evaluate service quality and make real-time adjustments to support guest satisfaction.
Knowledge of proper food handling, sanitation, and safety standards.
Flexible schedule, including evenings, weekends, and holidays, based on event needs.
Commitment to regular and reliable attendance.

Responsibilities

Review assigned banquet staff functions and menus before scheduled events.
Conduct pre-banquet meetings to review appearance and hygiene standards, assign stations and partners, and review banquet event orders.
Coordinate with the Executive Chef/Kitchen Manager or Event Coordinator to ensure event details are planned and met, and communicate changes and instructions promptly.
Ensure appropriate quantities of china, glassware, silverware, linens, and other items are available; secure requisitions for items not in inventory.
Check room setup before events and confirm food quantities and kitchen timing with the Executive Chef.
Ensure equipment is handled properly and stored after use.
Conduct random audits during functions to evaluate food and service, including temperature, presentation, quantity, and upselling opportunities.
Review banquet schedules, event calendars, and special events for changes.
Incorporate safe work practices into job performance.
Maintain regular and reliable attendance.
Perform other duties as required.