It starts with you. We believe that the greatest factor in the success of a business is the quality of its people, if you believe too, comes join our team at the CIA! The Special Events Manager is responsible for executing high end banquets, special events and conferences through effective collaboration with the culinary team, the event sales and coordinators and the banquets front of house staff. The Banquet Manager is responsible for the hiring, training, scheduling and management of all front of house banquet staff. The Banquet Manager oversees the set-up, execution and post-events
Generate, document, and maintain operating procedures for the banquet, special events and conference service staff.
Develop comprehensive service standards for the event concepts offered at Greystone.
Hire, orient, train, discipline, and develop regular and on call staff members.
Responsible for maintaining guest satisfaction at all times.
Work with Director – Special Events California Campus on departmental financial requirements, including forecasting, budgeting, and expense management.
Monitor and control food and beverage costs as well as labor costs.
Oversee the details of in-house and community events, communicating with interdepartmental contacts for information and execution.
Perform 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.
Oversee storage, par levels, and organization of special events operating equipment and supplies.
Oversees planning for special events, banquets and conferences, including but not limited to: oversee necessary arrangements to include incoming rentals; flowers; and ancillary services.
Staff according to prescribed guidelines, prepare a floor plan, and assign side work.
Complete and distribute special event orders, china orders, and purchase requisitions.
Sequence of service, place setting, and center of the table layouts.
Receive and distribute all rental and in-house equipment for staff.
Oversee and assist with setup, perform staff briefing, and monitor timing schedule.
Oversee service for duration of event and ensure guest satisfaction.
Manage and assist with breakdown of event, inventory equipment, and monitor cleanup including physically moving tables, chairs, equipment and any necessary event items.
Manages events follow up procedures, including but not limited to:
Communicate final counts, wine consumption, and any additional charges to Special Events Coordinator.
Verify return of rental equipment and reconcile any discrepancies from delivery invoice.
Submit departmental payroll for each event in accordance with company policies, and complete payroll transfers when necessary.
Prepare event recap and produce actual profit/loss results by event.
Follow established Institute policies regarding hiring, payroll, evaluation, and discipline.
Maintain an orderly, safe, and sanitary workplace.
Coordinate with other key departments at the Greystone location in marketing strategies, cross-marketing of services/products and cost reduction through combined purchases.
Coordinate with other key departments at the Greystone location, including safety, security, facilities, food & beverage operations, retail operations and the demo theater to ensure a seamless guest experience at the campus.
Any and all other duties as assigned.
Bachelor’s degree in hospitality, management or related field; or equivalent industry experience.
Minimum of five (5) years of experience in event banquet management, with an emphasis on dining room service and execution.
Working knowledge of Catering Computer Software, ideally Caterease.
Food Safety certified.
Comprehensive knowledge of fine wine handling and service.
Good command of the English language and excellent, personal, oral and written communication 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.
Diplomatic demeanor and excellent hospitality and customer service skills.
Ability to work accurately and quickly with excellent attention to detail.
Strong knowledge of computers specifically, Microsoft Word and Excel.
Ability to multi-task and prioritize competing requests.
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 8 hours.
Ability to work in extreme temperatures hot and cold for extended periods.
Ability to lift and carry up to 25 lbs.
Must be able to regularly travel between St. Helena, CA and Napa, CA to coordinate special events offerings at the two locations, and act as managerial back-up.
Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA). Must have reliable transport