Banquet Captain: Part Time Openings

the CIA•St. Helena, CA

3d•Onsite

About The Position

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.

Requirements

High School Diploma or GED required.
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.
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.
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.

Nice To Haves

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.

Responsibilities

Oversees service staff during set-up, service and breakdown of events to ensure superior guest experience and 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.