Manager - Food, Beverage and Dining Services
3.
6 Saint Helena, CA Saint Helena, CA Full-time Full-time $70,000 - $80,000 a year $70,000 - $80,000 a year The anticipated hiring range for this position is $70,000 to $80,000 a year.
Hiring offers will be determined based on the final candidate's qualifications and experience.
The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more! As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY The Manager - Food, Beverage & Dining Services is responsible for the oversight and execution of luxury banquets, weddings, corporate and educational events, graduations, and orientations.
This position collaborates, coordinates, and manages the on-site activities of the culinary team, coordinator(s), part-time and on-call employees, and the Special Events front of house staff.
The Manager is responsible for the hiring, training, scheduling, and managing all front of house banquet staff.
In addition, they will oversee the set-up, execution and post-event processes for all food and beverage events in the public event spaces of Greystone including appropriate vendor invoicing and responding to the client's needs during events.
ESSENTIAL RESPONSIBILITIES Assists in the oversite and planning for special events, banquets, and conferences, including but not limited to:
Oversees necessary arrangements to include incoming rentals, flowers, and ancillary services.
Staffs according to prescribed guidelines, prepare a floor plan, and assign side work.
Completes and distributes special event orders, china orders, and purchase requisitions.
Sequence of service, place setting, and center of the table layouts.
Receives and distributes all rental and in-house equipment for staff.
Oversees and assists with setup, perform staff briefing, and monitor timing schedule.
Oversees service for duration of event and ensures guest satisfaction.
Coordinates LCS Services as they pertain to all events.
Manages and assists with breakdown of event, inventory equipment, and monitor cleanup including physically moving tables, chairs, equipment, and any necessary event items.
Oversees events follow up procedures, including but not limited to:
Communicates final counts, wine consumption, and any additional charges to Special Events Coordinator.
Verifies return of rental equipment and reconcile any discrepancies from delivery invoice.
Submits departmental payroll for each event in accordance with company policies, and complete payroll transfers when necessary.
Prepares event recap and produce actual profit/loss results by event.
Generates, documents, and maintains operating procedures for the Special Events department.
Executes comprehensive gold-standard service standards for the Special Events department.
Assists with the hiring, , orienting, coaching , discipline, and development of regular and on call staff members.
Follows established Institute policies regarding hiring, payroll, evaluation, and discipline.
Interacts directly with the customer, taking responsibility for exceeding guest satisfaction at all times.
Oversees the details of in-house and community events, communicating with interdepartmental contacts for information and execution.
Works with Assistant Director on departmental finances, including forecasting, budgeting, and expense management.
Takes responsibility for controlling beverage and labor costs.
Performs departmental financial requirements, including receiving and reviewing all invoices pertaining to the department, proper coding of staffing and invoices pertaining to in-house events, and follow up and resolution of vendor disputes.
Oversees storage, par levels, and organization of special events operating equipment and supplies.
Maintains an orderly, safe, and sanitary workplace.
Coordinates with other key departments at the Greystone location, including safety & security, facilities, registrar, Associate Dean of Education, and retail operations to ensure an exceeding customer/student experience at the campus.
Any and all other duties as assigned.
REQUIRED
Qualifications Education:
Associate's degree in hospitality or management, or equivalent work experience in lieu thereof.
Experience:
Minimum of two (2) years of experience in event banquet management, with an emphasis on dining room service and execution, or two (2) years of Restaurant Management which includes banquet experience.
Minimum of two (2) years of supervisory experience required.
Licenses / Certifications:
ServSafe / TIPS certified, or ability to obtain within 30 days of hire.
PREFERRED QUALIFICATIONS Bachelor's or Master's degree in Hospitality Management or relevant studies or its equivalent.
Working knowledge of Catering Computer Software, ideally TripleSeat.
Food Safety certified.
Comprehensive knowledge of fine wine handling and service.
Sommelier certification.
REQUIRED SKILLS Excellent written, verbal communication, and presentation skills required.
Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
Extensive knowledge of food and wine with an emphasis on California and Napa Valley.
Excellent event management, interpersonal and relationship building skills, with a positive team-oriented attitude.
Demonstrated ability to show a high level of service responsiveness to customers.
Detail oriented and thorough.
Must display a high level of energy and self-motivation.
Strong computer experience, which must include abilities to work effectively MS Office suite products, i.
e.
Word, Excel, PowerPoint Excellent logistical planning and delegating skills.
WORKING CONDITIONS Must be available to work a changing schedule, including nights and weekends, based upon business needs.
Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
Must be able to stand for the duration of the shift, many times in excess of eight (8) hours in a day.
Must be able to use a computer for periods in excess of eight (8) hours when needed.
Ability to lift and carry up to 25 pounds and be able to lift 40 pounds or more with assistance on occasion.
Must be able to work at both the St.
Helena, CA and Napa, CA campus locations as needed for Special Events.
Job Type:
Full-time Pay:
$70,000.
00 - $80,000.
00 per year Shift:
Day shift Evening shift Weekly day range:
Monday to Friday Work Location:
Multiple locations Assists in the oversite and planning for special events, banquets, and conferences, including but not limited to:
Oversees necessary arrangements to include incoming rentals, flowers, and ancillary services.
Staffs according to prescribed guidelines, prepare a floor plan, and assign side work.
Completes and distributes special event orders, china orders, and purchase requisitions.
Sequence of service, place setting, and center of the table layouts.
Receives and distributes all rental and in-house equipment for staff.
Oversees and assists with setup, perform staff briefing, and monitor timing schedule.
Oversees service for duration of event and ensures guest satisfaction.
Coordinates LCS Services as they pertain to all events.
Manages and assists with breakdown of event, inventory equipment, and monitor cleanup including physically moving tables, chairs, equipment, and any necessary event items.
Oversees events follow up procedures, including but not limited to:
Communicates final counts, wine consumption, and any additional charges to Special Events Coordinator.
Verifies return of rental equipment and reconcile any discrepancies from delivery invoice.
Submits departmental payroll for each event in accordance with company policies, and complete payroll transfers when necessary.
Prepares event recap and produce actual profit/loss results by event.
Generates, documents, and maintains operating procedures for the Special Events department.
Executes comprehensive gold-standard service standards for the Special Events department.
Assists with the hiring, , orienting, coaching , discipline, and development of regular and on call staff members.
Follows established Institute policies regarding hiring, payroll, evaluation, and discipline.
Interacts directly with the customer, taking responsibility for exceeding guest satisfaction at all times.
Oversees the details of in-house and community events, communicating with interdepartmental contacts for information and execution.
Works with Assistant Director on departmental finances, including forecasting, budgeting, and expense management.
Takes responsibility for controlling beverage and labor costs.
Performs departmental financial requirements, including receiving and reviewing all invoices pertaining to the department, proper coding of staffing and invoices pertaining to in-house events, and follow up and resolution of vendor disputes.
Oversees storage, par levels, and organization of special events operating equipment and supplies.
Maintains an orderly, safe, and sanitary workplace.
Coordinates with other key departments at the Greystone location, including safety & security, facilities, registrar, Associate Dean of Education, and retail operations to ensure an exceeding customer/student experience at the campus.
Any and all other duties as assigned.
Associate's degree in hospitality or management, or equivalent work experience in lieu thereof.
Minimum of two (2) years of experience in event banquet management, with an emphasis on dining room service and execution, or two (2) years of Restaurant Management which includes banquet experience.
Minimum of two (2) years of supervisory experience required.
ServSafe / TIPS certified, or ability to obtain within 30 days of hire.
Bachelor's or Master's degree in Hospitality Management or relevant studies or its equivalent.
Working knowledge of Catering Computer Software, ideally TripleSeat.
Food Safety certified.
Comprehensive knowledge of fine wine handling and service.
Sommelier certification.
Excellent written, verbal communication, and presentation skills required.
Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
Extensive knowledge of food and wine with an emphasis on California and Napa Valley.
Excellent event management, interpersonal and relationship building skills, with a positive team-oriented attitude.
Demonstrated ability to show a high level of service responsiveness to customers.
Detail oriented and thorough.
Must display a high level of energy and self-motivation.
Strong computer experience, which must include abilities to work effectively MS Office suite products, i.
e.
Word, Excel, PowerPoint Excellent logistical planning and delegating skills.
Must be available to work a changing schedule, including nights and weekends, based upon business needs.
Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
Must be able to stand for the duration of the shift, many times in excess of eight (8) hours in a day.
Must be able to use a computer for periods in excess of eight (8) hours when needed.
Ability to lift and carry up to 25 pounds and be able to lift 40 pounds or more with assistance on occasion.
Must be able to work at both the St.
Helena, CA and Napa, CA campus locations as needed for Special Events.
Day shift Evening shift Monday to Friday.
Estimated Salary: $20 to $28 per hour based on qualifications.
6 Saint Helena, CA Saint Helena, CA Full-time Full-time $70,000 - $80,000 a year $70,000 - $80,000 a year The anticipated hiring range for this position is $70,000 to $80,000 a year.
Hiring offers will be determined based on the final candidate's qualifications and experience.
The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more! As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY The Manager - Food, Beverage & Dining Services is responsible for the oversight and execution of luxury banquets, weddings, corporate and educational events, graduations, and orientations.
This position collaborates, coordinates, and manages the on-site activities of the culinary team, coordinator(s), part-time and on-call employees, and the Special Events front of house staff.
The Manager is responsible for the hiring, training, scheduling, and managing all front of house banquet staff.
In addition, they will oversee the set-up, execution and post-event processes for all food and beverage events in the public event spaces of Greystone including appropriate vendor invoicing and responding to the client's needs during events.
ESSENTIAL RESPONSIBILITIES Assists in the oversite and planning for special events, banquets, and conferences, including but not limited to:
Oversees necessary arrangements to include incoming rentals, flowers, and ancillary services.
Staffs according to prescribed guidelines, prepare a floor plan, and assign side work.
Completes and distributes special event orders, china orders, and purchase requisitions.
Sequence of service, place setting, and center of the table layouts.
Receives and distributes all rental and in-house equipment for staff.
Oversees and assists with setup, perform staff briefing, and monitor timing schedule.
Oversees service for duration of event and ensures guest satisfaction.
Coordinates LCS Services as they pertain to all events.
Manages and assists with breakdown of event, inventory equipment, and monitor cleanup including physically moving tables, chairs, equipment, and any necessary event items.
Oversees events follow up procedures, including but not limited to:
Communicates final counts, wine consumption, and any additional charges to Special Events Coordinator.
Verifies return of rental equipment and reconcile any discrepancies from delivery invoice.
Submits departmental payroll for each event in accordance with company policies, and complete payroll transfers when necessary.
Prepares event recap and produce actual profit/loss results by event.
Generates, documents, and maintains operating procedures for the Special Events department.
Executes comprehensive gold-standard service standards for the Special Events department.
Assists with the hiring, , orienting, coaching , discipline, and development of regular and on call staff members.
Follows established Institute policies regarding hiring, payroll, evaluation, and discipline.
Interacts directly with the customer, taking responsibility for exceeding guest satisfaction at all times.
Oversees the details of in-house and community events, communicating with interdepartmental contacts for information and execution.
Works with Assistant Director on departmental finances, including forecasting, budgeting, and expense management.
Takes responsibility for controlling beverage and labor costs.
Performs departmental financial requirements, including receiving and reviewing all invoices pertaining to the department, proper coding of staffing and invoices pertaining to in-house events, and follow up and resolution of vendor disputes.
Oversees storage, par levels, and organization of special events operating equipment and supplies.
Maintains an orderly, safe, and sanitary workplace.
Coordinates with other key departments at the Greystone location, including safety & security, facilities, registrar, Associate Dean of Education, and retail operations to ensure an exceeding customer/student experience at the campus.
Any and all other duties as assigned.
REQUIRED
Qualifications Education:
Associate's degree in hospitality or management, or equivalent work experience in lieu thereof.
Experience:
Minimum of two (2) years of experience in event banquet management, with an emphasis on dining room service and execution, or two (2) years of Restaurant Management which includes banquet experience.
Minimum of two (2) years of supervisory experience required.
Licenses / Certifications:
ServSafe / TIPS certified, or ability to obtain within 30 days of hire.
PREFERRED QUALIFICATIONS Bachelor's or Master's degree in Hospitality Management or relevant studies or its equivalent.
Working knowledge of Catering Computer Software, ideally TripleSeat.
Food Safety certified.
Comprehensive knowledge of fine wine handling and service.
Sommelier certification.
REQUIRED SKILLS Excellent written, verbal communication, and presentation skills required.
Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
Extensive knowledge of food and wine with an emphasis on California and Napa Valley.
Excellent event management, interpersonal and relationship building skills, with a positive team-oriented attitude.
Demonstrated ability to show a high level of service responsiveness to customers.
Detail oriented and thorough.
Must display a high level of energy and self-motivation.
Strong computer experience, which must include abilities to work effectively MS Office suite products, i.
e.
Word, Excel, PowerPoint Excellent logistical planning and delegating skills.
WORKING CONDITIONS Must be available to work a changing schedule, including nights and weekends, based upon business needs.
Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
Must be able to stand for the duration of the shift, many times in excess of eight (8) hours in a day.
Must be able to use a computer for periods in excess of eight (8) hours when needed.
Ability to lift and carry up to 25 pounds and be able to lift 40 pounds or more with assistance on occasion.
Must be able to work at both the St.
Helena, CA and Napa, CA campus locations as needed for Special Events.
Job Type:
Full-time Pay:
$70,000.
00 - $80,000.
00 per year Shift:
Day shift Evening shift Weekly day range:
Monday to Friday Work Location:
Multiple locations Assists in the oversite and planning for special events, banquets, and conferences, including but not limited to:
Oversees necessary arrangements to include incoming rentals, flowers, and ancillary services.
Staffs according to prescribed guidelines, prepare a floor plan, and assign side work.
Completes and distributes special event orders, china orders, and purchase requisitions.
Sequence of service, place setting, and center of the table layouts.
Receives and distributes all rental and in-house equipment for staff.
Oversees and assists with setup, perform staff briefing, and monitor timing schedule.
Oversees service for duration of event and ensures guest satisfaction.
Coordinates LCS Services as they pertain to all events.
Manages and assists with breakdown of event, inventory equipment, and monitor cleanup including physically moving tables, chairs, equipment, and any necessary event items.
Oversees events follow up procedures, including but not limited to:
Communicates final counts, wine consumption, and any additional charges to Special Events Coordinator.
Verifies return of rental equipment and reconcile any discrepancies from delivery invoice.
Submits departmental payroll for each event in accordance with company policies, and complete payroll transfers when necessary.
Prepares event recap and produce actual profit/loss results by event.
Generates, documents, and maintains operating procedures for the Special Events department.
Executes comprehensive gold-standard service standards for the Special Events department.
Assists with the hiring, , orienting, coaching , discipline, and development of regular and on call staff members.
Follows established Institute policies regarding hiring, payroll, evaluation, and discipline.
Interacts directly with the customer, taking responsibility for exceeding guest satisfaction at all times.
Oversees the details of in-house and community events, communicating with interdepartmental contacts for information and execution.
Works with Assistant Director on departmental finances, including forecasting, budgeting, and expense management.
Takes responsibility for controlling beverage and labor costs.
Performs departmental financial requirements, including receiving and reviewing all invoices pertaining to the department, proper coding of staffing and invoices pertaining to in-house events, and follow up and resolution of vendor disputes.
Oversees storage, par levels, and organization of special events operating equipment and supplies.
Maintains an orderly, safe, and sanitary workplace.
Coordinates with other key departments at the Greystone location, including safety & security, facilities, registrar, Associate Dean of Education, and retail operations to ensure an exceeding customer/student experience at the campus.
Any and all other duties as assigned.
Associate's degree in hospitality or management, or equivalent work experience in lieu thereof.
Minimum of two (2) years of experience in event banquet management, with an emphasis on dining room service and execution, or two (2) years of Restaurant Management which includes banquet experience.
Minimum of two (2) years of supervisory experience required.
ServSafe / TIPS certified, or ability to obtain within 30 days of hire.
Bachelor's or Master's degree in Hospitality Management or relevant studies or its equivalent.
Working knowledge of Catering Computer Software, ideally TripleSeat.
Food Safety certified.
Comprehensive knowledge of fine wine handling and service.
Sommelier certification.
Excellent written, verbal communication, and presentation skills required.
Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
Extensive knowledge of food and wine with an emphasis on California and Napa Valley.
Excellent event management, interpersonal and relationship building skills, with a positive team-oriented attitude.
Demonstrated ability to show a high level of service responsiveness to customers.
Detail oriented and thorough.
Must display a high level of energy and self-motivation.
Strong computer experience, which must include abilities to work effectively MS Office suite products, i.
e.
Word, Excel, PowerPoint Excellent logistical planning and delegating skills.
Must be available to work a changing schedule, including nights and weekends, based upon business needs.
Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
Must be able to stand for the duration of the shift, many times in excess of eight (8) hours in a day.
Must be able to use a computer for periods in excess of eight (8) hours when needed.
Ability to lift and carry up to 25 pounds and be able to lift 40 pounds or more with assistance on occasion.
Must be able to work at both the St.
Helena, CA and Napa, CA campus locations as needed for Special Events.
Day shift Evening shift Monday to Friday.
Estimated Salary: $20 to $28 per hour based on qualifications.
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