Catering Team Leader- Market Bonus Incentive!

Giant Eagle•Westfield, MA

About The Position

The Catering Team Leader keeps kitchen and catering operations running smoothly, collaborating with caterers and other Team Members to fulfill orders and help guests plan celebrations and meals. The role ensures consistent catering execution, focuses on financial goals, follows approved systems, and delivers quality food and service. Leaders are accountable for the operating performance of their assigned department or departments and represent the organization professionally. They promote mutual respect, inclusion, diversity, and dignity, and regularly coach Team Members with timely feedback and development guidance. The position includes management responsibilities such as managing the department, supervising and approving schedules, and maintaining records for regulatory compliance. It also involves training and developing Team Members, supporting safety, communication, sales and profit performance, inventory accuracy, and control of labor and shrink. Eligible team members in this market may qualify for additional bonus incentives; payout details are available from the Recruiter. The role requires 1 to 3 years of experience, a high school diploma or equivalent plus 18 months to 3 years of additional training, a valid driver's license, and the ability to lift up to 50 pounds. Regional daily travel of 25–50% is required, and candidates must be at least 21 years old.

Requirements

1 to 3 years of experience.
High school diploma or equivalent plus 18 months to 3 years of additional training.
Valid driver's license.
Ability to lift up to 50 pounds.
Regional daily travel of 25–50%.
At least 21 years of age.

Nice To Haves

Experience in a multi-unit restaurant or in single-unit catering, a convention center, or a hotel banquet business.

Responsibilities

Manage assigned department operations and be accountable for operating performance.
Supervise and approve schedules for Team Members and maintain records to ensure regulatory compliance.
Direct, oversee, and evaluate Team Member training to reduce turnover, promote efficiency, and control labor costs.
Provide motivational leadership, set an exemplary example, and coach Team Members with timely feedback.
Identify team strengths and development opportunities, schedule strategically, and develop future leaders.
Promote inclusion and diversity and ensure each Team Member has a voice.
Make safety the top priority for Team Members, guests, and products.
Inspire the team and guests with enthusiasm for food and a commitment to excellent products and service.
Set and achieve sales and profit goals, make suggestions when appropriate, and manage shrink.
Establish ongoing team communications so Team Members are informed and prepared.
Develop innovative plans and suggestions to improve the business.
Review and analyze financial, LOB, and historical reports to improve sales, profits, shrink, labor controls, and reduction.
Oversee periodic inventories for accuracy and monitor weekly inventory and shrink fluctuations.
Collaborate with caterers and other Team Members to fulfill catering orders and provide guidance to guests.
Ensure consistent catering execution and adherence to approved systems.