Job Overview
Employment Type
Hourly
Compensation
Hourly
Exact $30.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
flexible schedule
Job Description
The Culinary Institute of America (CIA) is a world-renowned educational institution dedicated to culinary arts, hospitality management, and related disciplines. With campuses located across California, including the prestigious Copia in Napa and Greystone in St. Helena, the CIA offers a dynamic and inspiring environment for culinary professionals and enthusiasts. This institution is recognized for its rigorous training, commitment to excellence, and innovative approach to culinary education, making it a leader in the food service and hospitality industry. The CIA is not only dedicated to education but also to providing exceptional dining and event experiences through its operated venues and special events. This creates a vibrant workplace where passion for hospitality and guest service thrives.
The Banquet Captain role at the Culinary Institute of America is an essential leadership position designed to ensure the flawless execution of special events that range from intimate gatherings to large-scale banquets. Reporting directly to the Special Events management team, the Banquet Captain is responsible for overseeing, training, and coordinating the service staff to guarantee that each event is carried out with precision and professionalism. Working within a team-oriented environment, the person in this role will be pivotal in maintaining the CIA's high standards for guest service and operational excellence.
This position is hourly, offering a competitive wage of $30.00 per hour, with opportunities to learn about a comprehensive benefits package by applying. The Banquet Captain must be adept at managing all phases of event service, including preparation, execution, and breakdown while ensuring exceptional guest satisfaction throughout. This involves supervising the service staff during setup, service, and breakdown phases, adhering to CIA service guidelines, and assisting with planning the timing and flow of dining room service.
Key responsibilities include orienting and training new service staff, refining dining room layouts, and managing special guest needs such as VIP recognition and special requests. The role also requires participation in weekly service meetings to prepare for upcoming events and the preparation of post-event reports. The Banquet Captain must ensure accurate beverage inventory counts and train staff in proper bar setup and service. Creativity is welcomed as the Captain will curate specialty beverage menus, adding a unique touch to the event offerings.
The successful candidate must have a high school diploma or equivalent and a minimum of two years of experience as a server in a fast-paced fine dining restaurant, with skills including supervision, food and wine service, and bartending. They must also hold or be able to obtain food handler and TIPS training certifications within 30 days of hire. Preferred candidates will have an associate’s degree in hospitality management, five or more years of relevant experience, and advanced knowledge of culinary terminology and service techniques.
This physically demanding role requires the ability to stand, bend, and lift up to 50 pounds, with flexibility to work nights, weekends, and overtime at both California campus locations. The Banquet Captain will thrive in a fast-paced, team-oriented setting, showcasing exceptional communication skills, attention to detail, and a passion for high-quality guest service. This is an exciting opportunity to contribute to a renowned institution while advancing a career in hospitality leadership.
The Banquet Captain role at the Culinary Institute of America is an essential leadership position designed to ensure the flawless execution of special events that range from intimate gatherings to large-scale banquets. Reporting directly to the Special Events management team, the Banquet Captain is responsible for overseeing, training, and coordinating the service staff to guarantee that each event is carried out with precision and professionalism. Working within a team-oriented environment, the person in this role will be pivotal in maintaining the CIA's high standards for guest service and operational excellence.
This position is hourly, offering a competitive wage of $30.00 per hour, with opportunities to learn about a comprehensive benefits package by applying. The Banquet Captain must be adept at managing all phases of event service, including preparation, execution, and breakdown while ensuring exceptional guest satisfaction throughout. This involves supervising the service staff during setup, service, and breakdown phases, adhering to CIA service guidelines, and assisting with planning the timing and flow of dining room service.
Key responsibilities include orienting and training new service staff, refining dining room layouts, and managing special guest needs such as VIP recognition and special requests. The role also requires participation in weekly service meetings to prepare for upcoming events and the preparation of post-event reports. The Banquet Captain must ensure accurate beverage inventory counts and train staff in proper bar setup and service. Creativity is welcomed as the Captain will curate specialty beverage menus, adding a unique touch to the event offerings.
The successful candidate must have a high school diploma or equivalent and a minimum of two years of experience as a server in a fast-paced fine dining restaurant, with skills including supervision, food and wine service, and bartending. They must also hold or be able to obtain food handler and TIPS training certifications within 30 days of hire. Preferred candidates will have an associate’s degree in hospitality management, five or more years of relevant experience, and advanced knowledge of culinary terminology and service techniques.
This physically demanding role requires the ability to stand, bend, and lift up to 50 pounds, with flexibility to work nights, weekends, and overtime at both California campus locations. The Banquet Captain will thrive in a fast-paced, team-oriented setting, showcasing exceptional communication skills, attention to detail, and a passion for high-quality guest service. This is an exciting opportunity to contribute to a renowned institution while advancing a career in hospitality leadership.
Job Requirements
- High school diploma or GED
- minimum of two years experience as a server in a fast paced fine dining restaurant environment
- valid ServSafe Food Handler card or ability to obtain within 30 days
- valid TIPS Training Card or ability to obtain within 30 days
- ability to work flexible schedule including nights, weekends, and overtime
- ability to stand, bend and lift at least 50 pounds
- ability to work at both CIA California campuses
- ability to work in outdoor environments with varying temperatures
- excellent communication skills
- strong computer proficiency
Job Qualifications
- High school diploma or GED required
- minimum of two 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 ability to obtain within thirty days from hire date
- valid TIPS Training Card or ability to obtain within thirty days from hire date
- associate’s degree in hospitality management preferred
- five years of experience working as a server in a fast paced fine dining restaurant environment preferred
- advanced knowledge of culinary terminology and menu language preferred
- completed courses in professional dining room service and mastering wine 101 preferred
- excellent written and verbal communication skills required
- knowledge of banquet event orders
- strong computer skills including proficiency in MS Office Suite applications
- knowledge of food and wine including menu language and culinary preparations
- knowledge of California regional wines
- proficiency in all styles of service including French, American and Tableside
- strong teamwork and interpersonal skills with ability to manage multiple priorities simultaneously
Job Duties
- 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 greeting guests, seating, identifying VIPs and expediting special requests
- 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
- performs any other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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