Key Duties and Responsibilities:
- Assure profitability of catered events by closely monitoring inventory and product spoilage.
- Adhere and enforce ALL DEPARTMENT GROOMING, SAFETY and CASH HANDLING POLICIES.
- Must be focused on driving daily per capita, and revenue.
- Reviewing event details and COM (Catered Outing Memo) to understand client needs and expectations.
- Coordinating with kitchen staff to ensure timely food preparation and delivery.
- Overseeing event setup, including table arrangements, linens, and décor.
- Monitoring food quality, presentation, and portion control during service.
- Addressing any issues or complaints that may arise during the event.
- Ability to supervise and positively interact with team member and guests.
- Support the company mantra; Friendly Clean Fast Safe Service.
- Maintain a neat, well-organized location.
- A positive work attendance
- Monitor daily staffing levels in assigned locations.
- Keeping location teams focused and on task.
- Able to properly administer and record disciplinary actions.
- Ensure all products and services are made available to guests.
- Ensure proper portion control.
- Training new team members
- Perform all other duties assigned by Managerial Supervisor.
Skills and Qualifications
- Must be at least 18 years of age, TABC required, driver's license required
- ServSafe Food Managers Certification
- Must be willing to work a varied schedule, including extended shifts, nights, weekends, and holidays as needed
- Must be professional, possess effective communication skills, energetic, self-motivated, able to motivate others, assist in park wide projects as required, ability to multi-task, possess strong leadership skills, and have a positive attitude
- Must have the ability to stand, sit, and walk for prolonged periods, as well as, and lift to forty pounds occasionally.
- Catering/banquet experience required.
- Leadership experience required