Banquet Captain | Part-Time | The Bushnell

Oak View Group•Hartford, CT

About The Position

The Banquet Captain supports all aspects of banquet service to ensure exceptional guest experiences and smooth event execution. The role oversees banquet staff activities, collaborates 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 to changing event needs, and professionalism.

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 ensure 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 banquet menus before scheduled events.
Conduct pre-banquet staff meetings to review appearance and hygiene standards, assign stations and partners, and discuss banquet event orders.
Communicate with the Executive Chef, Kitchen Manager, or event coordinator to ensure event details are planned and fulfilled.
Ensure changes and additional instructions are communicated in a timely manner.
Ensure appropriate quantities of china, glassware, silverware, linens, and other items are available; submit requisitions for unavailable inventory.
Check room setup before events and meet with the Executive Chef to confirm food quantities and kitchen timing.
Ensure equipment is handled properly and stored after use.
Conduct random audits during functions to evaluate food and service.
Ensure food is served at an appropriate temperature, properly placed, available in sufficient quantities, and that upsell opportunities are met.
Regularly review the banquet schedule, event calendar, and special events for changes.
Incorporate safe work practices into job performance.
Perform other duties as required.