Server - Captain

Position Overview:

The Banquet Server – Captain is responsible for leading the front-of-house banquet team during high-volume events, ensuring seamless execution of service, exceptional guest experience, and adherence to event standards. This role acts as the on-floor leader, coordinating with culinary, bar, and event management teams to deliver efficient, polished service for weddings, corporate events, galas, and member functions.

Responsibilities:

• Lead pre-event staff meetings to review BEO (Banquet Event Order), timeline, floor plan, menu details, and service expectations • Assign sections, side work, and service responsibilities to banquet servers and support staff • Ensure accurate room setup according to floor plan, including table settings, linens, décor, and staging • Coordinate with Culinary and Bar teams to maintain proper pacing of courses and beverage service • Oversee buffet, plated, family-style, or action-station service in high-volume environments • Monitor service timing to ensure synchronized course delivery • Serve as primary on-floor contact for guests during events • Address guest requests, dietary needs, and service concerns promptly and professionally • Maintain a visible, polished presence throughout the event • Ensure service standards align with club/venue hospitality expectations • Provide real-time coaching and direction to banquet servers and support staff • Monitor service flow and adjust assignments as needed to maintain efficiency • Ensure adherence to grooming standards, uniform policies, and professional conduct • Support training of new banquet staff • Ensure compliance with food safety, sanitation, and alcohol service regulations • Oversee breakdown and post-event cleanup procedures • Confirm proper handling and storage of equipment, china, glassware, and linens • Report equipment or facility concerns to management • Performing any other tasks assigned by leadership Experience: • Preferred: One (1) to three (3) year experience as a high-volume server or relevant experience; prior leadership or captain experience • Preferred: Experience working high volume events (150+ guests, multi room or concurrent events) Schedule: • Days and start times TBD based on business needs • 5-6 day work week • Flexibility to work hours needed based on event schedules

Environment: • Varying temperature controlled environments Skills: • Physical abilities: May be required to lift up to 35 – 45lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product – such as food trays, glass racks, silverware containers etc.; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments; • Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis • Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines • Working in a team based environment: Working independently and as a team player • Quality: Maintain integrity and high standards from all perspectives • Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift