Special Events Banquet Captain – On Call – Culinary Institute of America – Greystone, WV

Culinary Institute of America

Part-time

The On-Call Special Events Service Captain is responsible for the training and supervision of the Special Events on-call service staff, as well as the set-up, execution and breakdown of all events.


ESSENTIAL RESPONSIBILITIES

  • Work with Operations Supervisor and Beverage Captain/SE Coordinators to complete set-up, execution and breakdown for all events.
  • Maintain the CIA service guidelines for professional service.
  • Supervise on-call service staff during set-up, service and breakdown of events to ensure a superior guest experience.
  • Assist with planning and executing the sequence and timing of dining room service during events.
  • Assist in orientation, training and development of new service staff members in accordance with established service standards.
  • Fine tune dining room set-up in terms of flow, tabletop layout, silver and glass set, and service stations.
  • Responsible for exceptional guest satisfaction during events, i.e., greeting guests, seating, identifying VIP’s and expediting special requests.
  • When appropriate attend and contribute to weekly service meetings to plan for upcoming events.
  • Assist with preparation of post-event reports at the conclusion of each event.
  • Provide feedback concerning regular staff performance and development.
  • Follow and enforce all departmental policies and procedures.
  • Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

  • A High School Diploma or GED.

Experience:

  • A minimum of 3 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.

Certifications:

  • A valid ServSafe® Food Handler card or the ability to get one is required.
  • A valid TIPS Training Care or the ability to get one is required.

PREFERRED QUALIFICATIONS

  • Associates Degree in Hospitality Management.
  • Five years of experience 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.

REQUIRED SKILLS

  • Excellent written and verbal skills required.
  • Exceptional customer service skills.
  • Experience in all areas of event service, including supervision, food and wine service and bartending.
  • Knowledge of Banquet Event Orders.
  • Knowledge of Banquet Event Orders.
  • Knowledge of computers, specifically Microsoft Word and Excel.
  • Knowledge of food and wine including menu language & culinary preparations.
  • Knowledge of wine with emphasis on California regional wines.
  • Proficiency in all styles of service, including French, American and Tableside.
  • Strong capacity for teamwork.

WORKING CONDITIONS

  • Must be able to bend, reach and stand for a minimum of 8 hours daily.
  • Must be able to lift and transport a minimum of 50 pounds.
  • Must be comfortable working in a temperature variant environment.
  • Must be available to work various shifts including days, nights and weekends.
  • Some overtime may be required on occasion.
  • Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA). Must possess own transportation in order to travel between locations during the work day as required.
  • TR

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