Banquet Captain: Part Time Openings at The Culinary Institute of America

Napa, California, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jul, 26

Salary

30.0

Posted On

17 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Event service, Staff training, Fine dining service, Supervision, Food and wine service, Bartending, Customer service, Inventory management, Banquet event orders, MS Office Suite, French service, American service, Tableside service, Teamwork, Interpersonal skills, Communication

Industry

Description

The hiring rate for this position is $30.00 per hour. Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARY The Banquet Captain is responsible for the training and coordination of the Special Events service staff, as well as the set-up, execution and breakdown of all events, in an effort to deliver outstanding guest service and financial profitability. ESSENTIAL RESPONSIBILITIES * Oversees service staff during set-up, service and breakdown of events to ensure a superior guest experience. Completes set-up, execution and breakdown for all events as assigned. * Maintains the CIA service guidelines for professional service. * Assists with planning and executing the sequence and timing of dining room service during events. * Assists in orientation, training and development of new service staff members in accordance with established service standards. * Fine tunes dining room set-up in terms of flow, tabletop layout, silver and glass set, and service stations. * Responsible for exceptional guest satisfaction during events, including but not limited to, greeting guests, seating, identifying VIP’s and expediting special requests. * When appropriate attends and contributes to weekly service meetings to plan for upcoming events. * Assists with the preparation of post-event reports at the conclusion of each event. * Provides feedback concerning staff performance and development. * Follows and enforces all departmental policies and procedures. * Tracks and maintains accurate counts of beverage inventory. * Trains staff on correct bar set up and service. * Curates specialty beverage menu offerings. * Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: * High School Diploma or GED required. Experience: * Minimum of two (2) years of experience as a server in a fast paced fine dining restaurant environment with experience in all areas of event service, including supervision, food and wine service and bartending. Licenses: * Valid ServSafe® Food Handler card or the ability to obtain within thirty (30) days from hire date. * Valid TIPS Training Card or the ability to obtain within thirty (30) days from hire date. PREFERRED QUALIFICATIONS * Associate’s Degree in Hospitality Management. * Five (5) years of experience working as a server in a fast-paced fine dining restaurant environment. * Advanced knowledge of culinary terminology, and menu language. * Completed courses in Professional Dining Room Service, Mastering Wine 101 preferred. REQUIRED SKILLS * Excellent written and verbal communication required. Must have demonstrated exceptional customer service skills. * Experience in all areas of event service, including supervision, food and wine service and bartending. * Knowledge of banquet event orders. * Strong computer experience, which must include abilities to work effectively with MS Office Suite products, i.e., Word, Excel. * Knowledge of food and wine including menu language and culinary preparations. * Knowledge of wine with emphasis on California regional wines. * Proficiency in all styles of service, including French, American and Tableside. * Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously. WORKING CONDITIONS * Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA). * Must be available to work a flexible schedule, including nights and weekends as required due to business need, including overtime. * Must be able to bend, reach and stand for a minimum of eight (8) hours per day. * Must be able to lift and transport a minimum of fifty (50) pounds. * Ability to work in an outdoor environment with varying temperatures, including temperatures above 100° F. *

Responsibilities

The Banquet Captain oversees service staff during the set-up, execution, and breakdown of events to ensure a superior guest experience. They are also responsible for training new staff, managing beverage inventory, and maintaining high service standards.