Banquet Captain | Part-Time | Marcus Performing Arts Center

Banquet Captain | Part-Time | Marcus Performing Arts Center

The Banquet Captain oversees the efficient operation of banquet functions in the venue, ensuring that events are executed smoothly and according to client expectations under the guidance of the Catering Supervisor. This role involves leading and directing serving staff, coordinating with various departments, and ensuring a high level of customer service. The Banquet Captain is responsible for setting up, executing, and breaking down events, providing leadership and guidance to staff, and ensuring all banquet services align with the event's requirements.

This role will pay an hourly rate of $25.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until November 20, 2026.

Serving more than 200,000 people annually, Marcus Performing Arts Center (MPAC) brings a diverse range of celebrated performing arts to the region, including Tony Award-winning Broadway shows, exceptional music, dance, and theatre events from artists in Milwaukee and around the world, exciting community events & celebrations, fun, educational experiences for young audiences, and private events, like weddings and meetings. A fixture in Milwaukee for over 50 years, MPAC is home to four major resident companies: Black Arts MKE, First Stage, The Florentine Opera, and Milwaukee Ballet. MPAC is proud to be part of the Milwaukee Theater District as well as a dedicated War Memorial facility, honoring those who bravely served our country.

From our world-class performances to inspiring community events, we hope your experience at the Marcus Performing Arts Center leaves you feeling transported and transformed.

Responsibilities

• Reviews Banquet Event Orders (BEOs) to ensure that all details, such as food and beverage, seating, special requests, etc., are met.
• Conducts pre-banquet meetings with staff to ensure appearance, uniform, and hygiene standards are being met; assign stations and partners; and review banquet event orders.
• Communicates with the supervisors and managers to ensure that all details have been planned for and met.
• Ensures that changes and further instructions are made in a timely manner.
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events.
• Secure requisitions for those items not available in inventory.
• Checks room set-up prior to event and meets with chefs to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures proper handling of all equipment (i.e., china, glassware, silverware, linen, and props) and their proper storage after use.
• Conducts random audits during functions to evaluate food and service.
• Ensures that food is served at an appropriate temperature, food is placed properly on the table, sufficient food is available, and upsell opportunities are met.
• Regularly reviews the banquet schedule for changes, calendar of events, and special events.
• Handle client complaints and issues promptly, working with the event planning team to resolve any challenges.
• Train and mentor banquet servers and other event staff to uphold the standards of the convention center.
• Ensure staff adheres to safety, health, and sanitation guidelines during events.

Qualifications

• 2-3+ years of experience working in a fast-paced, high-volume catering or restaurant environment.
• High school diploma, G.E.D., or related food service job experience.
• Previous experience training food service staff is a plus.
• Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule.
• Must acquire and maintain a Food Handlers Card, Alcohol Awareness Certification, and other required compliance trainings.
• Ability to work in a team-oriented, fast-paced, event-driven environment.
• Ability to communicate with employees, co-workers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Knowledge of food safety and sanitation regulations.