Food Service Worker Iv
7 days ago
This position is represented by SEIU Local 2007 and the collective bargaining agreement between the university and SEIU Local 2007 governs the terms and conditions of employment.
**Anticipated Shift**:Work schedule is based on operational needs and will change based on scheduled events. The anticipated shift is based on the operational needs and can change at any time with notice.
**ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES**:
Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world.
Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing high-quality services to students and other members of the university community. The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq. ft. physical plant across the campus. In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12 retail locations, and operating athletic concessions and conference operations. Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic Communications.
“Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE,“Excellence is defined by aligning our strategic goals and performance with our vision.”
R&DE Stanford Dining, Hospitality & Auxiliaries (SDHA), a division of Residential & Dining Enterprises, is a best-in-class dining and hospitality program serving over 25,000 meals a day by over 900+ staff in over 100+ locations, including 9 dining halls, 31 self-op row house dining, 7 co-op dining, 4 suite dining, 4 branded concepts, athletic dining, a kosher kitchen, late night dining at Lakeside, 8 cafes, 12 vendor partner programs, 1 commissary production kitchen, a pub, 3 markets, a sweet shop, 7 catering operations, Schwab Executive Dining, 5 athletic concession venues, and 2 teaching kitchens, SDHA also oversees the Stanford Food Institute, the Stanford Flavor Lab, the campus BeWell community gardens, the Stanford Food Pantry, and a staff training and development center.
This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.
**Summary of Position***
The Banquet Captain is to provide excellent customer service and a fine dining experience, using established protocols of food and beverage etiquette and service standards cultivating positive customer service relations. The position is expected to adhere to customer service relations standards, work rules, departmental policies and procedures and performance standards. The Banquet Captain is to provide an excellent customer service and fine dining experience, using established protocols of food and beverage etiquette and service standards, and to consistently offer professional, friendly and warm hospitality to all guests. The Banquet Captain is responsible for servicing all catered food & beverage events and ensuring guest/client satisfaction. May complete work through direction Catering Manager, Client and/or fellow associates in the department. Maintain clean and safe function space including back hallways and storage areas. Assisting with the transporting, set-up, break down, inventory and storage for Banquet props, decoration, linen, support equipment and food. Communication and guest relations skills need to be exceptional. Must be available to work a flexible schedule and lift and carry heavy equipment.
**Essential Job Functions**:
- Provide an excellent dining experience for guests, using interpersonal skills, conflict resolution, and anticipation of guest needs.
- Provide a fine dining food and beverage service, using established protocols of food and beverage etiquette and service standards.
- Ensure proper set-up, breakdown, transportation, storage and maintenance of all Catering equipment, props, decorations, linen, food/beverage inventories/supplies, support equipment by catering department standards
- Service food and beverage as indicated by Banquet Event Order by established Banquet Standards and direction by Catering Manager, Client and/or fellow associates in the department.
- Supervision of other temporary w
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