PT Banquet Captain

Kids for the Future; Charleston (SC); On-site; USD 30,307 - 35,817; Part time

Job summary

Patrick Properties Hospitality Group in Charleston, SC, seeks a part-time Banquet Captain to supervise and support event delivery, including setup, tastings, and day-of operations. Weekday daytime hours with occasional evenings/weekends as needed.

The role emphasizes strong leadership, exceptional guest service, and collaboration across culinary and hospitality teams to uphold PPHG standards.

Qualifications

• Must have ServSafe Alcohol and Food Handler cert or able to obtain within 30 days.
• Minimum of 6 months serving experience with PPHG or equivalent luxury hospitality background.
• Strong knowledge of table service, dining etiquette, and luxury hospitality standards.
• Excellent communication and leadership skills; able to motivate and support team.

Responsibilities

• Support Event Managers with preparation and execution of events, ensuring details are reviewed and completed to standards.
• Assist with menu tastings by preparing service areas and coordinating with culinary teams.
• Lead event setup including organizing tables, chairs, linens, rentals, bars, and service areas.
• Review event diagrams, timelines, and notes to ensure teams are prepared and venues are event-ready.
• Monitor operations and communicate concerns or staffing needs to Event Manager.
• Assist with event-day operations including plate-up and stationed service.

Skills

Leadership

Communication

Organizational skills

Team collaboration

Job description

• Location 456 KING ST,Charleston, SC, 29403-6828,United States
• Base Pay $23.00 / Hour
• Employee Type PT Non-Exempt

Status: Part-Time (Must have weekday daytime availability)

Reports To: Director of Events & Event Managers

POSITION OVERVIEW

The Banquet Captain position is a supervisory and operational role responsible for supporting the successful execution of PPHG events through event preparation, setup, menu tastings, and day-of operational support. This position works closely with Event Managers, culinary teams, and hospitality staff to ensure each event is prepared to PPHG standards and delivers exceptional guest experience. The ideal candidate is a detail-oriented, organized leader who can confidently manage event setups, assist with menu tastings, coordinate service details, and support banquet operations with minimal supervision. This role requires strong communication skills, the ability to anticipate needs, and a willingness to collaborate across departments to ensure seamless event execution. This position is primarily scheduled for weekday daytime hours, with evening and weekend availability required based on business needs.

RESPONSIBILITIES

EVENT MANAGEMENT

• Support Event Managers with the preparation and execution of PPHG events, ensuring all details are reviewed, organized, and completed to company standards.
• Assist with menu tastings by preparing service areas, coordinating with culinary teams, reviewing event details, and ensuring a polished guest experience.
• Assist with event setup, including organizing tables, chairs, linens, rentals, bars, service areas, and other event-specific details.
• Review event diagrams, timelines, and operational notes to ensure teams are prepared and venues are event-ready.
• Monitor and answer MOD phone, as necessary; Communicate any event concerns, missing items, staffing needs, or operational challenges to the appropriate Event Manager.
• Support event-day operations as needed, including assisting with plate-up, stationed dinner service, etc. monitoring service areas, and providing hands-on support to banquet teams.
• Maintain a strong understanding of PPHG venues, menus, service standards, and event procedures.

EVENT SETUP & CLOSEOUT SUPPORT

• Act as opening manager; greet client and planner upon arrival, ensure all rentals are delivered and correct, properly open the venue and begin setup, confirm all aspects of the bar (to include specialty items) are accounted for.
• Oversee breakdown when closing events and ensure PPHG items are cleaned and stored aware properly in the correct place
• When closing events, send event report email, review venue for damages, properly lock venue, sign out staff, monitor rental companies’ removal of items

TEAM SUPPORT & LEADERSHIP

• Serve as a resource and leader for banquet staff by providing guidance, direction, and support throughout event preparation and execution.
• Assist with staff readiness by ensuring proper uniforms, appearance standards, and service expectations are met.
• Support training and onboarding of new team members by demonstrating proper service techniques, hospitality standards, and PPHG procedures.
• Provide feedback and communicate performance concerns or opportunities for improvement to Event Managers.
• Promote a positive team environment through strong communication, accountability, and a willingness to assist wherever needed.

INVENTORY, ORGANIZATION & VENUE SUPPORT

• Assist with maintaining organization of event supplies, service equipment, uniforms, and other operational items.
• Oversee the distribution, collection, and proper storage of PPHG-owned items including aprons, bowties, and other service materials.
• Assist with inventory checks, organization of event equipment, and preparation of supplies for upcoming events.
• Identify damages, maintenance concerns, missing items, or purchasing needs and communicate them to management.

SCHEDULING REQUIREMENTS

• Primarily scheduled for weekday daytime shifts, with flexibility to support select evenings, weekends, and holidays based on event needs.
• Ability to work a flexible schedule aligned with PPHG’s event calendar and operational priorities.
• Season shift minimums outlined below:
  • Spring + Fall: minimum 2 Saturdays, 1 Friday, & 1 Sunday per month
  • Winter + Summer: minimum 1 Saturday, 1 Friday, & 1 Sunday per month
• 9 Banquet Captain Shifts: December 1st – February 28th/29th
• 6 Banquet Captain Shifts: July 1st – August 31st

Requirements

• Must be ServSafe Alcohol and Food Handler certified or able to obtain certification within the first 30 days of employment.
• Minimum of 6 months serving experience with PPHG required for internal candidates; prior food and beverage leadership or supervisory experience preferred.
• Strong knowledge of table service techniques, dining room etiquette, and luxury hospitality standards.
• Knowledge of PPHG beverage and culinary menus with the ability to confidently communicate offerings.
• Strong organizational skills with the ability to prioritize tasks, manage multiple responsibilities, and maintain attention to detail.
• Ability to lead, motivate, and support team members while maintaining accountability and professionalism.
• Strong problem-solving skills with the ability to remain calm, exercise good judgment, and find solutions in a fast-paced environment.
• Excellent communication skills with the ability to collaborate with team members, leadership, vendors, clients, and other departments.
• Ability to work independently, take initiative, and complete assigned responsibilities with minimal supervision.
• Ability to adapt quickly, support changing priorities, and maintain a positive attitude.
• Ability to stand for extended periods and lift/carry up to 30 pounds, including assisting with event setup and breakdown.
• Professional demeanor and commitment to representing Patrick Properties Hospitality Group’s standards, values, and service expectations.