Banquet Server/Bartender: Part-Time Openings

the CIA•St. Helena, CA

18h•$26

About The Position

The Banquet Server/Bartender is responsible for ensuring all guests receive a positive experience. This position is responsible for providing quality service to all customers while ensuring all practices, equipment and inventory are properly maintained.

Requirements

High School Diploma or equivalent required.
Six (6) months of service experience in a restaurant, hotel or resort.
TIPS responsible alcohol service certification, or equivalent or ability to obtain within thirty (30) days from hire date.
A valid ServSafe® Food Handler card or the ability to obtain within thirty (30) days from hire date.
Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
Demonstrated ability to show a high level of service responsiveness to internal customers.
Must display a high level of energy and self-motivation.
Highly organized, attentive to detail, accurate and efficient.
Ability to work well within a team.
Punctual and dependable.
Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA).
Ability to stand and work for extended periods of time during customary service hours.
Able to bend, stoop or reach as needed
Ability to frequently lift and carry 30 pounds.
Ability to occasionally lift and carry 50 pounds with assistance.
Ability to work in an outdoor environment with varying temperatures, including temperatures above 100° F.

Nice To Haves

Service or hospitality industry experience preferred.

Responsibilities

Assists guests by anticipating their needs.
Functions as bartender at events.
Uses standardized CIA recipes for all items served from bar.
Maintains a strong food and beverage knowledge base in an effort to provide the best possible guest service experience.
Maintains control and timing throughout station to ensure quality guest experience.
Conducts physical inventory of storage areas.
Orders bar supplies as needed, rotates stock.
Maintains cleanliness and organization of workstations.
Completes set up and break down side work as assigned with the goal of contributing to an organized, well-prepared work environment.
Ensures each and every table is maintained during the dining experience according to standard.
Any and all other duties as assigned.