Summary of Position:
Oversee and coordinate the planning, organizing and execution of all catering orders, as well as the training and leadership necessary to achieve stated objectives in sales, costs, employee retention, client/partner service and satisfaction, food quality, cleanliness, and sanitation. This role is the go-to resource for all things catering. Catering is defined as any off-site food & beverage consumption order originating from client, guest, and/or 3rd Party catering partner.
Reports to General Manager
Duties & Responsibilities:
ORDERS: Receive, Confirm, Calendar, Update, Print: order sheets, prep sheets, labels, etc.
Communicate order sheets & prep sheets to Kitchen Manager and support staff
Pack & Organize all orders. Print and place all labels as per the order
Ensure Temperature Logs are complete and delivered to client
Coordinate Schedule with General Manager & Kitchen Manager: Drivers, Cooks, UDC Van, etc…
Verify and maintain proper pricing on all 3rd party catering platforms
Organize Facilitation and Fulfillment of all deliveries when couriers are not provided
Utilize ALL catering partner platform applications, communications and dashboards for all orders
Enter daily catering sales into Toast POS system
Update 7shifts Manager Log “Catering” w/: Sales; On-Time status; operational issues & proposed solutions, etc.)
Daily communication and troubleshooting reports of issues concerning restaurant & catering operations (repairs, product, inventory, etc.)
Catering supply inventory
Maintain all catering partners & system pricing (includes DoorDash, Grubhub, UberEats, Toast)
Streamline operations
Grow business and increase sales by adding catering partners, increasing order volumes, creating client order programs, etc.
Hold weekly meetings with Kitchen & General Managers
Understand all policies, procedures, standards, specifications, guidelines and training programs.
Daily troubleshooting of issues that may arise (repairs, out of product, utensils etc.)
Execution of Catering Support Services duties and responsibilities
Keep Cleanliness of catering ops in prime condition including inventories and storage areas
Ensure that all food and products are consistently delivered according to the restaurant’s quality, portioning, and serving standards.
Be knowledgeable of restaurant policies regarding personnel and communicate all violations of company policies, rules, and procedures to the manager.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
Physical Requirements:
The physical requirements listed are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Regular and consistent attendance and the ability to sit and work with hands and arms for at least three (3) hours per day and five (5) days per week, Monday through Friday.
Physical ability to stand, reach, lift, bend, kneel, stoop, climb, walk, crawl, push and pull items weighing up to 50 pounds.
Stand and move throughout the restaurant.
Add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentage.
Have consistent and reliable onsite attendance at the office.
Proficient interpersonal relations and communicative skills in English.
Interpret and follow a variety of instructions and procedures furnished in English - written, oral, diagram, or schedule form.
Work under pressure with changing, ambiguous priorities.
Communicate effectively and promptly to clients, vendors, or employees of the organization.
High level of manual dexterity to adeptly type and use computer equipment.
Auditory and visual skills – Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Ability to work overtime occasionally at the last minute
Restaurant Specific:
Continuous physical activity including walking, standing, twisting, sitting, bending, lifting, reaching, kneeling, stooping, crawling, wiping, climbing, pushing, and pulling items weighing 50 pounds for distances of up to 20 ft.
Ability to perform moderately strenuous physical work and withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
Be able to adeptly use restaurant equipment.
Perform basic math and fractions to complete recipes.
Understand and respond to staff and customer requests in a loud environment.
Qualifications:
Successfully pass a background check
6 months of delivery driving experience
Valid Class C License
No endorsements are required, but highly preferred
No DUI/DWI convictions that are less than 5 years
No more than 2 moving violations in the previous 3 years OR more than 1 moving violation and 1 accident in the last 3 years
English (verbal & written) and Spanish (verbal) preferred
Expected Hours of Work:
The employee will be expected to work up to 40 hours weekly and must be available, and onsite, during the “core” work hours of 7:00 a.m. to 7:00 p.m., seven (7) days a week, Monday through Sunday. Under usual course of business, the Lead will be onsite 5 days per week.
Benefits:
Health Insurance, Dental and Vision
Calsavers Savings Account
Shift Meal
Employee Discounts
