This job expired on July 06, 2019

Event Captain

Cavalier Restaurant

Date Posted May 07, 2019
Location San Francisco, CA
Category Business
Job type Part-Time

Company description

Big Night Restaurant Group is a hospitality management firm founded by restaurateurs Anna Weinberg and James Nicholas, which comprises a thriving collection of award-winning restaurants and culinary talent.

Along with chef partner Jennifer Puccio, Big Night owns and operates successful San Francisco restaurants Marlowe, Cow Marlowe, Petit Marlowe, Park Tavern, The Cavalier, Marianne’s and Leo’s Oyster Bar. Renowned pastry chef Emily Luchetti leads Big Night’s dessert programs at its portfolio of restaurants.

All four restaurants have earned three stars from the San Francisco Chronicle and have received numerous accolades including three being listed in the Chronicle’s lauded “Top 100 Bay Area Restaurants”. Park Tavern and The Cavalier were James Beard Award semifinalists for “Best New Restaurant” in 2012 and 2014 respectively, while Leo’s Oyster Bar was named Bon Appétit’s Best Designed Restaurant of the Year in 2016.

Job description

Summary
The Event Captain will be the main point of contact between The Cavalier Restaurant and Hotel Zetta. As the direct point of contact this position is vital in ensuring seamless service for our clients and effective communication between all departments.

Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lead event team in the serving of guests during event functions to provide a positive guest experience.
Coordinate all food and beverage to ensure smooth service throughout event.
Help set up and break down buffet or other special food service tables and equipment.
Inspect event areas at end of function and oversee that the equipment is returned to its proper area and all areas are clean.
Plan opening/closing assignments for serving team.
Know the menu for each function served and be able to explain the major ingredients and preparation method for each item.
Understand Banquet Event Orders to ensure safe, efficient event set up and break down.
Complete prep and side work efficiently so focused attention during the event can be given fully to guest care.
Greet host of event to establish a professional point of contact. Interact with host and guests during the event to achieve their utmost satisfaction and to meet any additional requirements.
Review event order with staff to confirm all set up and overall event details are addressed accordingly and assign set up and closing side work.
Serve as liaison between kitchen and event team.
Respond to guest questions, requests, and concerns with prompt courtesy.

Qualifications

Minimum 2 years experience leading in an event driven environment, hotel and restaurant experience preferred.
Ability to listen and resolve customer complaints while achieving high customer service standards.
POS experience preferred to enter/modify/close checks.
Excel proficient to schedule staffing for weekly events.
Experience in client interaction via email to send pre event questionnaires and post event thank you correspondence.
Suggestive selling skills.
Self-starter with accuracy and speed in executing all assigned tasks with minimum supervision and following the instructions.
Must be able to communicate to all staff clearly and effectively.
Must be able to reach, bend, stoop, lift 50 lbs and work in a standing position for long periods of time.
Must be flexible with work schedule.

Compensation

this position is: hourly, $15/hr +

Application instructions