The Banquet Serving Captain is a leadership role responsible for directing the on-floor banquet team during event execution at The Park Event Center. This individual serves as the primary point of contact between the event management team and the serving staff, ensuring that every event is executed with precision, professionalism, and an unwavering commitment to guest satisfaction. The captain upholds standards and represents The Park Event Center brand in every interaction.
This is not a passive supervisory role. The captain leads by example, works shoulder-to-shoulder with the team, and holds every shift to a high standard of service excellence. Strong organizational skills, calm decision-making under pressure, and a guest-first mindset are non-negotiable.
CORE RESPONSIBILITIES
Event Setup & Pre-Service Preparation
- Arrive prior to staff to review the BEO (Banquet Event Order) in full and confirm all event details with the Event Coordinator or Director
- Conduct a pre-event venue walkthrough to verify room setup, linen placement, centerpieces, AV configuration, signage, and décor match event specifications
- Set tables to The Park standard: proper cover placement, glassware, napkin folds, and service ware staging
- Assign staff to stations and clearly communicate responsibilities, timing, and service style (plated, buffet, stations, reception, etc.)
- Conduct a pre-shift meeting with all serving staff — review event flow, dietary restrictions, VIP notes, alcohol service protocols, and client expectations
- Confirm beverage station inventory, and replenishment plans are in place before doors open
Service Execution & Guest Experience
- Direct floor operations throughout the event, ensuring service is seamless, synchronized, and guest-centric
- Maintain consistent table service standards: proper sequencing of courses, synchronized clearing, and attentive beverage management
- Proactively address guest needs — anticipating requests before they are made and resolving issues swiftly and graciously
- Serve as the primary point of escalation for guest concerns during service; resolve or escalate to management as appropriate
- Monitor pacing in coordination with the Event Coordinator and culinary team; communicate timing adjustments to staff in real time
- Ensure all dietary restrictions and allergies are properly accommodated and communicated to the serving team and kitchen
- Maintain professional, polished presence and demeanor throughout the event — acting as a visible standard-bearer for the team
Staff Leadership & Performance
- Provide real-time direction and coaching to banquet servers throughout service
- Redistribute staff coverage as needed based on event flow, guest volume, and changing priorities
- Hold serving staff accountable to appearance standards, service techniques, and professionalism expectations
- Model the service behaviors expected of the team — no task is below the captain's level
- Provide feedback to management on staff performance, attendance, and conduct following each event
- Mentor newer team members on proper service technique, event flow, and Park standards
Post-Event Breakdown & Reset
- Oversee complete and efficient breakdown of all event spaces according to housekeeping and reset protocols
- Ensure service ware, linens, and equipment are properly sorted, cleaned, and returned to designated storage
- Conduct a final walkthrough of space upon conclusion — leaving the venue in clean, organized, event-ready condition
- Complete post-event documentation as directed by management (incident reports, inventory variances, staff notes)
- Communicate any outstanding guest feedback, client notes, or operational issues to the Event Manager before departing
QUALIFICATIONS & REQUIREMENTS
Required
- Minimum 2 years of banquet or catering service experience, with at least 1 year in a lead or supervisory capacity
- Demonstrated ability to direct a team in a fast-paced, high-volume event environment
- Thorough knowledge of banquet service styles: plated, buffet stations, reception, and cocktail service
- Strong familiarity with BEOs and the ability to execute events precisely to specification
- Ability to read the room — anticipating guest needs, adjusting service style, and maintaining composure under pressure
- Valid Minnesota Food Handler certification (or ability to obtain within 30 days of hire)
- TIPS or ServSafe Alcohol certification (or ability to obtain within 30 days of hire)
- Must be 18 years of age or older
- Reliable transportation and flexible availability including evenings, weekends, and holidays
Preferred
- Experience in a hotel or banquet environment
- Familiarity with hospitality culture
PHYSICAL REQUIREMENTS
This is a physically active role. The Banquet Serving Captain must be able to:
- Stand and walk for extended periods (up to 8–10 hours per shift)
- Lift and carry up to 50 lbs. regularly and up to 75 lbs. occasionally (trays, equipment, tables, chairs)
- Reach, bend, stoop, and maneuver in event spaces with varying layouts
- Maintain physical and mental stamina during multi-event days or consecutive shifts
THE PARK STANDARD
The Park Event Center holds its team to a high standard because our clients trust us with their most important moments — weddings, corporate milestones, celebrations of life, galas, and more. As a Banquet Serving Captain, you are not just running a shift. You are responsible for the experience our guests carry with them long after the evening ends.
We expect the following from every Captain on our team:
- Arrive prepared. Know the BEO. Know the team. Know the plan.
- Lead with professionalism. Your attitude sets the tone for the room.
- Communicate clearly. With staff, with management, and with guests.
- Own the outcome. If something is off, fix it. If you can't, escalate immediately.
- Take pride in the work. Details matter. Presentation matters. Every guest matters.
Pay Structure
Hourly wage plus services charges.
Pay: $12.00 per hour
Benefits:
Work Location: In person
