Banquet Captain | Part-Time | Seattle Aquarium

Oak View Group; Seattle (WA); On-site; USD 39,000 - 44,000; Part time

Benefits offered by this job

401(k) savings plan

401(k) matching

Job summary

Oak View Group's Seattle venue is seeking a hands-on Banquet Captain to lead banquet service, coordinate with culinary and event teams, and ensure flawless execution according to the BEO. You will direct staff, manage timelines, and verify setup and equipment for each function, while maintaining exceptional guest service standards.

The role is part-time, on-site in Seattle, with an hourly rate of $28.00–$32.00 and tip eligibility, plus 401(k) options.

Qualifications

• High school diploma or GED required.
• 1–2 years of related banquet experience or equivalent.
• Must meet state age requirements for alcohol service.
• Strong knowledge of banquet operations and event execution.
• Excellent communication and interpersonal skills.
• Ability to guide and support staff during events.
• Detail-oriented with strong organizational skills.
• Flexible schedule including evenings, weekends and holidays.

Responsibilities

• Lead banquet staff and coordinate floor sets.
• Manage timelines and banquet menus.
• Attend pre-banquet meetings and assign stations.
• Verify menu tags for ingredients and allergens.
• Communicate with Executive Chef and events team.
• Check rentals and room setup before events.
• Track inventory of linens, glassware, silverware.
• Monitor banquet schedule and updates.
• Ensure safe work practices and attendance.
• Perform other duties as required.

Skills

Banquet operations

Communication

Leadership

Time management

Attention to detail

Education

High school diploma or GED

Job description

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

Position Summary

The Banquet Captain is responsible for successfully executing all aspects of banquet service in accordance with the BEO and direction from the Food & Beverage Manager, ensuring a positive guest experience and smooth event. This role oversees banquet staff activities, collaborates with culinary and event teams, and ensures that all service standards, timelines, and event specifications are met. The Banquet Captain leads pre-event preparations, supports staff during functions, monitors service quality, and ensures proper handling and availability of equipment and supplies. This position requires strong attention to detail, effective communication, and the ability to adapt to changing event needs while maintaining a high level of professionalism and service excellence. This is an active, hands‑on position. You are expected to be a working leader, continually demonstrating to your team the proper execution of the event.

This role pays an hourly rate of $28.00 - $32.00 and is tip eligible.

Benefits for part‑time roles: 401(k) savings plan and 401(k) matching.

This position will remain open until December 31, 2026.

About The Venue

Oak View Group (OVG) is a partner of the Seattle Aquarium. The Seattle Aquarium is a conservation organization working to regenerate the health of Earth's one ocean. The Seattle Aquarium thoughtfully brings the ocean to life for the public with experiences that inspire awe, empathy, and conservation action. The Aquarium is the ninth largest aquarium in the U.S. by attendance and is proud to be accredited by the Association of Zoos and Aquariums. Since opening, the Aquarium has hosted over 27 million visitors and provided marine conservation education to two million schoolchildren.

The Seattle Aquarium is considered a zero‑waste facility, and OVG, as the catering partner, works hand‑in‑hand with the Aquarium to produce sustainable events.

Responsibilities

• Reviews assigned banquet staff functions and floor sets pertaining to floor maps.
• Timelines and banquet menus prior to the scheduled event.
• Participate in and contribute to pre‑banquet meetings with staff to ensure appearance and hygiene standards are being met, assign stations and partners, and review banquet event orders.
• Confirms with Executive Chef and Food & Beverage Manager that all menu tags are accurate with ingredients and allergens, buffet sets, and food stations.
• Keep open communication with the Executive Chef / Kitchen Manager or event coordinator to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• Properly checks in and organizes rentals pertaining to event packets.
• Checks room setup prior to the event and meets with Executive Chef to confirm the culinary timeline is accurate and on schedule.
• Confirms beginning and ending rental inventory. I.E., linens, glass counts, and silverware.
• Responsible for pre‑event setup, including but not limited to buffet set pulls, bar set pulls, inventory levels, and accountability for product.
• Regularly reviews the banquet schedule for changes, the calendar of events, and special events.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Qualifications

• High school diploma or general education degree (GED).
• 1-2 years of related experience and/or training, or an equivalent combination of education and experience.
• Must meet state age requirements for handling alcoholic beverages.
• Strong knowledge of banquet operations, service standards, and event execution.
• Excellent communication and interpersonal skills, with the ability to coordinate effectively with kitchen staff, event coordinators, and service teams.
• Ability to guide and support staff, including conducting pre‑shift meetings and assigning responsibilities.
• Detail‑oriented with strong organizational and time‑management skills.
• Ability to evaluate service quality and make real‑time adjustments to ensure guest satisfaction.
• Knowledge of proper food handling, sanitation, and safety standards.
• Flexible schedule, including evenings, weekends, and holidays, based on event needs.
• Commitment to regular and reliable attendance.

Strengthened by our Differences. United to Make a Difference

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.