JOB SUMMARY

The Banquet Captain at the Army and Navy Club leads banquet staff and ensures that every event, from private dinners and receptions to meetings and Club-hosted functions, is executed efficiently, professionally, and according to Club standards. Serving as the on-the-floor leader for each function, the Banquet Captain supervises and supports servers, bartenders, and event staff, acts as the primary point of contact for hosts during service, and partners closely with the Banquet Manager and Culinary team to deliver a seamless experience. The Banquet Captain models the Club’s shared spirit of “Serve Those Who Serve” in every interaction and sets the standard for the team.

SCHEDULE & AVAILABILITY

•         Open availability required, including early mornings, evenings/nights, weekends, and holidays when applicable

•         Scheduling is event-driven; hours and shifts may vary week to week based on the Club’s banquet calendar and business needs

•         Must be able to arrive in advance of each function to lead setup and remain through breakdown and cleanup until the event space is secured

ESSENTIAL FUNCTIONS & DUTIES

Event Preparation

•         Review Banquet Event Orders (BEOs), floor diagrams, timelines, and event details before each function; clarify questions or discrepancies with the Banquet Manager in advance

•         Verify that room setup, table layout, linens, place settings, bars, and side stations match the BEO and diagram prior to guest arrival

•         Conduct pre-event briefings with the service team covering the menu, timeline, service style, special requests, allergies, and dietary restrictions

•         Assign sections, stations, and side work to servers, bartenders, and event staff based on event needs and staffing levels

•         Coordinate with the Culinary team on course timing, plating, and dietary or allergy accommodations

Event Service & Execution

•         Lead event setup, service, breakdown, and cleanup, ensuring each phase is completed efficiently and to Club standards

•         Serve as the on-site point of contact for event hosts during the function; greet hosts upon arrival and check in throughout the event to ensure satisfaction

•         Direct the flow of service, including course pacing, clearing, and transitions, in accordance with the event timeline

•         Provide exceptional service to Members, Guests, and clients, and step in to support the team during peak service moments

•         Monitor alcohol service to ensure responsible service and compliance with DC ABRA regulations and Club policy

•         Respond promptly to Member, Guest, and client requests or concerns; resolve issues on the spot when possible and escalate to the Banquet Manager as appropriate

•         Confirm final guest counts, added items, and any changes to the BEO at the close of each event and communicate them to the Banquet Manager for accurate billing

Staff Leadership & Training

•         Supervise and support banquet servers, bartenders, and event staff, including on-call team members, throughout each function

•         Train and coach staff on Club service standards, procedures, and etiquette; provide real-time feedback and recognize strong performance

•         Support the onboarding of new banquet team members and help them learn Club standards and expectations

•         Model professional appearance, conduct, and service at all times; ensure staff meet uniform and grooming standards

•         Report staff performance, attendance, or conduct concerns to the Banquet Manager in a timely manner

Audio/Visual & Event Technology

•         Learn and operate basic audio/visual equipment, including microphones, podiums, projectors, screens, and presentation equipment

•         Test A/V equipment before each event, troubleshoot minor issues, and escalate technical problems promptly so events stay on schedule

Communication & Operations

•         Communicate event needs, concerns, and post-event feedback to the Banquet Manager, including follow-up items and opportunities for improvement

•         Oversee inventory control for linens, glassware, china, silverware, and service equipment; report breakage, shortages, and maintenance needs

•         Ensure banquet spaces, service corridors, and storage areas are left clean, organized, restocked, and secured at the close of each event

•         Comply with and uphold all DC food safety regulations, alcohol service laws (ABRA), and Club health, hygiene, and safety standards

•         Assist with other banquet duties as needed; responsibilities may evolve based on operational needs

QUALIFICATIONS & REQUIREMENTS

Education & Experience

•         Previous banquet, catering, hotel, restaurant, or private club experience preferred

•         Prior lead, captain, or supervisory experience in a food and beverage setting strongly preferred

•         High school diploma or GED required; associate’s degree or coursework in hospitality preferred

•         Must be able to read, write, and speak English clearly and professionally

•         Knowledge of banquet service styles (plated, buffet, family-style, French, Russian, American) preferred

•         Experience with POS systems preferred; familiarity with Northstar, Jonas, or similar club management software a plus

Knowledge, Skills & Abilities

•         Strong leadership, communication, and organizational skills; dependable, professional, and team-oriented

•         Ability to lead by example, delegate effectively, and remain calm and solution-focused under pressure

•         Ability to read and interpret BEOs, floor diagrams, and event timelines

•         Working knowledge of food and beverage service, wine service, and responsible alcohol service

•         Willingness to learn A/V and additional event technology

Certifications & Compliance

•         DC ABRA Safe Alcohol Service certification required (or willingness to obtain within 30 days of hire)

•         DC Food Handler’s certification required (or willingness to obtain within 30 days of hire)

•         CPR, First Aid, and AED certifications preferred

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those required to successfully perform the essential functions of this role. Reasonable accommodations may be made for individuals with disabilities.

•         Must be able to stand and walk for extended periods throughout an entire event shift (4–10+ hours)

•         Frequently required to carry trays, lift, and transport items; must be able to lift up to 25 lbs regularly and up to 50 lbs occasionally

•         Must be able to push, pull, and move tables, chairs, staging, and A/V equipment, with assistance as needed

•         Must be able to bend, stoop, kneel, reach, and navigate confined spaces while carrying items safely

•         Requires full range of hand and arm motion for handling glassware, serving equipment, A/V equipment, and POS terminals

•         Requires adequate vision (near, far, peripheral, color) and hearing for safe and effective service

This job description outlines the general nature and level of work performed. It is not an exhaustive list of all duties, responsibilities, or qualifications. The Army and Navy Club is an equal opportunity employer.