Banquet Captain | Part-Time | University Club Alabama

Oak View Group•Tuscaloosa, AL

2d•$6 - $8

About The Position

The Banquet Captain is responsible for coordinating all aspects of banquet service to ensure exceptional guest experiences and smooth event execution. This role oversees banquet staff activities, collaborates with culinary and event teams, and ensures that all service standards, timelines, and event specifications are met. The Banquet Captain leads pre-event preparations, supports staff during functions, monitors service quality, and ensures proper handling and availability of equipment and supplies. This position requires strong attention to detail, effective communication, and the ability to adapt to changing event needs while maintaining a high level of professionalism and service excellence. This role pays an hourly rate of $6.00-$8.00 and is tip eligible

Requirements

High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience.
Must meet state age requirements for handling alcoholic beverages.
Strong knowledge of banquet operations, service standards, and event execution.
Excellent communication and interpersonal skills, with the ability to coordinate effectively with kitchen staff, event coordinators, and service teams.
Ability to guide and support staff, including conducting pre-shift meetings and assigning 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

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.