Banquet Captain | Part-Time | Lucas Museum of Narrative Art

Oak View Group•Los Angeles, CA

About The Position

The Banquet Captain leads and coordinates banquet service operations for meetings, conferences, weddings, and special events, ensuring an exceptional guest experience and high standards of hospitality and operational excellence. As the on-site leader for banquet service staff, this position oversees event setup, service execution, and breakdown and works closely with culinary, event management, and operations teams to carry out events efficiently and according to client specifications. The role pays $33.00–$38.00 per hour. This part-time position is based at the Lucas Museum of Narrative Art. The posting states that it will remain open until February 5, 2027.

Requirements

High school diploma or GED.
2–3 years of experience in banquets, restaurants, hotels, catering, or hospitality.
Strong leadership, communication, and organizational skills.
Ability to read and interpret Banquet Event Orders (BEOs).
Strong problem-solving skills and ability to make decisions in a fast-paced environment.
Food Handler Certification, or ability to obtain it within the required timeframe.
Alcohol service certification is required if assigned to events serving alcohol.
Ability to stand and walk for extended periods, often 8–10 hours.
Ability to lift and carry heavy objects.
Ability to frequently bend, reach, push, pull, and climb stairs.
Ability to move banquet tables, chairs, equipment, and service carts as needed.

Nice To Haves

Previous lead or supervisory experience in banquet or food and beverage operations.
Experience working in high-volume convention centers, hotels, arenas, or event venues.
Basic computer and point-of-sale (POS) system knowledge.
Food Protection Manager certification.

Responsibilities

Lead and supervise banquet servers and support staff during assigned events.
Conduct pre-shift meetings to communicate event details, service expectations, menu information, and staffing assignments.
Review Banquet Event Orders (BEOs) and ensure event specifications are understood and accurately executed.
Coordinate room setup, table configurations, décor placement, buffet presentations, and event breakdown according to established standards.
Ensure food and beverage service is professional, efficient, and delivered according to timing requirements.
Monitor event flow and proactively address operational needs to ensure a seamless guest experience.
Serve as the primary point of contact for banquet staff during events and communicate with culinary, sales, and operations teams.
Respond promptly and professionally to guest requests, concerns, and service recovery situations.
Assist with training, mentoring, and coaching banquet team members on service standards and operational procedures.
Monitor staffing levels and make adjustments as needed to meet event demands.
Ensure compliance with food safety, sanitation, alcohol service, and workplace safety regulations.
Oversee proper use, handling, and storage of banquet equipment, linens, china, glassware, and flatware.
Complete opening, closing, and event documentation as assigned.
Maintain a clean, organized, and safe work environment before, during, and after events.
Assist with inventory, equipment organization, and operational readiness.
Perform hands-on banquet service duties as needed to support the team.
Perform other duties as assigned.