Banquet Captain: Part Time Openings

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.