Banquet Captain: Part Time Openings

Pay

$30.00 per hour.

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 greeting guests, seating, identifying VIPs and expediting special requests.
• Attends and contributes to weekly service meetings to plan for upcoming events, when appropriate.
• 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.

Qualifications

Required Qualifications:

• High School Diploma or GED.
• Minimum of two (2) years of experience as a server in a fast‑paced fine dining restaurant environment, including supervision, food and wine service, and bartending.
• Valid ServSafe® Food Handler card or ability to obtain within thirty (30) days of hire.
• Valid TIPS Training Card or ability to obtain within thirty (30) days of hire.

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 and Mastering Wine 101.

Skills

• Excellent written and verbal communication.
• 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, including proficiency with Microsoft Office Suite (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 CIA California Campus locations (Copia in Napa, CA and Greystone in St. Helena, CA).
• Flexible schedule required, including nights, weekends, and overtime as business needs dictate.
• 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.