Banquet Captain/Kellogg Center

Position Summary

The Banquet Captain assists Banquet Event Managers and serves as a service lead for events at the Kellogg Center and across campus through Kellogg Catering, ensuring high-quality execution of food and beverage service and an exceptional guest experience. This role is responsible for event preparation, food & beverage service delivery, and coordination while often acting as the primary point of contact for clients and their guests. Reporting to Banquet Event Managers, this position coordinates student and on-call staff to ensure seamless, professional service across a wide range of events both at the Kellogg Center, and at other MSU locations, such as Breslin Center, the new Student Recreation and Wellness Center, and Multicultural Center.

In 2026, Kellogg Center celebrates 75 years of serving Spartans and the surrounding MSU community, and our Banquet Captains play a key role in the past, continued, and future success of the Kellogg Center.

As a division of Culinary Services and Residential and Hospitality Services, the Kellogg team proudly embodies the Residential and Hospitality Services (RHS) mission and values:

We empower all Spartans to succeed by creating holistic and engaging residential, culinary, recreational, and hospitality experiences that shape life outside the classroom and beyond graduation.

Belonging | We support the well-being of the community, inclusively, with care and respect.  

Partnership | We embrace teamwork and collaboration, supporting each other and the community.

Stewardship | We take pride in doing what is best for current and future Spartans as stewards of the resources entrusted to us.

Learning and Development | We stay curious by exploring opportunities to learn and innovate.

Safety | We prioritize the safety of Spartans, striving to create environments that foster security and trust. 

Culinary Services website: https://eatatstate.msu.edu/

Kellogg Hotel and Conference Center website: https://kelloggcenter.com/

All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency conditions, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.

Position Duties

Operational Excellence: Event Execution

• Responsible for event execution as sole, independent lead during 70-80% of scheduled time, at Kellogg Center and numerous on-campus locations, receiving direction and delegation from Banquet Managers.
• Partnering directly with Culinary cooks and chefs, ensures events are executed to sales teams’ and clients’ specifications.
• Responsible for movement of food, equipment, plate ware, and supplies across campus for events.
• Leads the service of all courses of established menu, answering questions regarding such things as food ingredients or processes. Includes maintenance and service of buffets and receptions when applicable.
• Coordinates work to meet client needs as detailed in banquet event orders, by checking menu details, and setting up tables for service in Kellogg Center and Catering tablespace standards.
• Leads in the removal of soiled dishes and silverware from tables and scrapes, racks, stacks, and deposits them in appropriate areas.
• Leads in restoration of offsite event sites and prep areas at conclusion of events. Critical to return space to previous state, or better.
• Leads, oversees, and assists in cleaning banquet/meeting/dining rooms and kitchen service areas, and utensils such as silverware according to prescribed sanitary standards. Disposes of waste and garbage.
• Ensures the filling of glasses, pitchers, and related serving pieces with menu-required items and places in appropriate service areas or banquet/meeting/dining rooms.

Client and Guest Service

• Regularly serves as event lead and point person for Kellogg Center events, as the main contact for clients during event.
• Works alongside Event Managers as a representative of the department with the guests and group contact for Banquet/Catering/Meeting functions.
• Oversees guest service utilizing appropriate serving techniques. 

Preparation, Planning, and Admin

• Main point of contact for kitchen staff in the planning and execution for assigned events. Collaboration with culinary professionals is essential for successful events and client satisfaction.
• Conducts pre-event review with stu