Lead Banquet Captain | Part-Time | Greenville SC Convention Center

Oak View Group•Greenville, SC

About The Position

The Lead Banquet Captain leads the banquet function to support successful event execution and guest satisfaction. This hands-on role guides banquet staff, coordinates event flow, and oversees setup, service, and breakdown for a variety of events. The captain works closely with culinary and operations teams to deliver polished, high-quality service. The role pays $18.00 per hour and is part-time. The position will remain open until February 5, 2027.

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 communication skills and the ability to lead large teams.

Nice To Haves

Six or more months of banquet leadership experience is preferred.

Responsibilities

Lead setup, execution, and breakdown of remote and stationary retail food and bar locations.
Set up and tend the bar as required.
Organize and delegate tasks to staff before, during, and after retail and catering events.
Assist managers with bar, retail, and catering inventories.
Complete alcoholic beverage service training.
Review assigned banquet staff functions and banquet menus before scheduled events.
Conduct pre-banquet meetings to review appearance and hygiene standards, assign stations and partners, and review banquet event orders.
Communicate with the Executive Chef/Kitchen Manager or event coordinator to ensure event details are planned and met.
Ensure changes and additional instructions are communicated in a timely manner.
Ensure appropriate quantities of china, glassware, silverware, linens, and other items are available; secure requisitions for unavailable items.
Check room setup before events and meet with the executive chef to confirm food quantities and timing of food leaving the kitchen.
Ensure equipment is handled properly and stored after use.
Conduct random audits during functions to evaluate food and service.
Ensure food is served at appropriate temperatures, properly placed, sufficiently available, and that upsell opportunities are met.
Regularly review banquet schedules for changes, the events calendar, and special events.
Incorporate safe work practices into job performance.
Maintain regular and reliable attendance.
Perform other duties as required.