Banquet Steward

Company Description

A private Napa Ranch cultivating the future of wellbeing. Stanly Ranch - a land that was established with legacy in mind and furthers its progression now with enlightened 21st century ideals. A vanguard in the movement toward holistic wellbeing, Stanly Ranch empowers an immersive agricultural experience intended to not only revitalise those lucky enough to visit, but to leave them transformed. Guests, owners, and locals alike will be captivated by an active and engaged private ranch lifestyle uniquely curated to nourish the mind, body, and soul through a rare connection to the land and its bounty.

Job Description

Role Summary

Join our team as Banquet Stewart and become one of the authors of our story:

The Banquet Stewart is responsible for organizing all banquet event equipment for any or all banquet events.

Key Responsibilities:

Please note that this is not an exhaustive list of everything that needs to be done. Within the Auberge family, our people always find new ways to look after the business, their guests, and their teammates. Within this, the key responsibilities for this position are:

Embark on a behind-the-scenes adventure as our Banquet Stewart, playing a pivotal role in crafting seamless and enchanting events. Join our dynamic team where your meticulous attention to detail transforms event spaces into captivating environments. As the silent architect behind the scenes, you'll set the stage for unforgettable moments.

• Stage all china, glassware and silverware

• Organize and maintain proper inventory counts

• Sets equipment to Daily Work Sheet specifications.

• Full fill all banquet requisition forms (pull sheets)

• Completes special projects as directed by department management/supervisor.

• Caring for the equipment.

• Follow Banquet Event Orders (BEO)

• Breaking down service areas

• Maintain and strictly abide by state sanitation/health regulations and resort requirements

• Maintain complete knowledge of correct maintenance and use of equipment; use of equipment and tools only as intended, safely and properly

• Assist with setting up and breaking down action stations

• Assist with experience set up and break down of equipment

• Maintain complete knowledge of and comply with all departmental/resort policies and procedures

• Meet with the Executive Chef, Executive Sous Chef and Executive Steward to review assignments, anticipated business levels, changes and other information pertinent to job performance.

• Prioritize all mise en place and tasks and ensure they are completed in a correct and timely fashion.

• Set up a workstation with proper tools, mise en place and equipment according to Culinary standards, as necessary.

• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure that everything complies with kitchen standards.

• Inform Executive Chef, Executive Sous Chef or Executive Steward of any items/supplies needed for the day's tasks as necessary.

• Use correct cleaning chemicals for designated surfaces, according to OSHA regulations and hotel requirements.

• Set up and organize a work station with designated supplies and equipment; report shortages to the supervisor. Replenish as needed throughout the shift.

• Handle all wares carefully to prevent breakage and loss.

• Clean and sanitize pots, pans, utensils, and other kitchen equipment in accordance with departmental standards.

• Maintain cleanliness and organization of supply/storage closets; remove the trash, wipe down shelves/counters; clean floors; remove items that do not belong and place them in the correct areas.

• Report any damages, maintenance problems or safety hazards to the supervisor.

• Adhere to all Health Department, sanitation, and safety regulations as required by the hotel.

• Keep the kitchens clean and sanitary according to Stanly Ranch standards.

• Use equipment with care and clean them properly after each use.

• Use clear communication in the kitchen: announce when you are walking behind someone or carrying something hot or dangerous.

• Maintain a good work attitude and behavior with your leaders and peers, you must be a good team player and work well with criticism.

• Be willing to assist the team in any way possible

• Hourly Rate: $18.50

Qualifications

• High school Diploma or equivalent education.

• Must be able to adhere to timelines in completion of set-ups.

• Ability to work a flexible schedule, including weekends and holidays, according to department needs.

• Prior customer service training is a plus.

• Must be able to perform in a team-oriented environment

• Must have the ability to move/maneuver in a banquet environment.

• Ability to lift 50 pounds with ease, 75 pounds occasionally and higher weights as needed to accomplish guest service

• Walking, standing, stooping, squatting, bending or other types of physical movement, sometimes for more than one hour

Additional Information

Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.

SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.