Catering / Front of House

NEXDINE Hospitality•North Reading, MA

11d•$22 - $24•Onsite

About The Position

The Catering Coordinator reports to the Chef Manager or Chef and is responsible for the oversight, delivery and execution of client catering events. The Catering Coordinator is responsible for assisting in managing catering staff or other staff as assigned, providing exemplary customer service, overseeing the final presentation of food and service ensuring client satisfaction.

Requirements

High school diploma or equivalent
1 - 3 years’ experience in similar position
Specialized training in catering
ServSafe Certification
Choke Safety Certification
Allergen Awareness Certification (MA)
TIPS Alcohol Certification
Leadership
Team oriented
Communication proficiency
Customer/client focus
Ability to work under pressure

Nice To Haves

Culinary school certificate or degree
Microsoft Office Suite

Responsibilities

Assist with planning, execution and coordination of various catering events according to specific client standards in conjunction with the Chef Manager or Chef.
Provide oversight of catering services to ensure client and customer satisfaction.
May meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.
Assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Supervise staff in execution of events.
Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May be responsible for maintaining vendor relationships.
Assist with determining staff requirements and scheduling necessary to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef Manager or Chef.
Responsible for the food quality and standards of all catering events.
May assist with the production of food for all events.
Supervise all aspects of catering operations.
Adhere to budgetary guidelines determined by Chef Manager or Chef.
Record production or operational data on specified forms. Compile and maintain records of food use and expenditures.
Assist with financial recordkeeping for all aspects of catering operations.
May assist with inventory management.
May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, presentation and service of food.
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
May perform other duties and responsibilities as assigned.