Event Coordinator (Part-Time)

Fooda•Palo Alto, CA

3d•$21 - $23•Onsite

About The Position

Fooda pioneered the concept of rotating popup restaurants inside offices. Today, we operate in 60 cities with over 100 million meals served and continue to grow rapidly. Powered by technology and a network of 3,500+ restaurants, we feed hungry people at work through a platform of unique food programs located within companies, office buildings, hospitals, schools, distribution centers, and more. At Fooda, we believe a workplace food program should be something employees love and look forward to every day.

Requirements

Love building relationships with customers and enjoy customer service.
Friendly, high energy and love interacting with other people.
Savvy with technology and comfortable in a fast-paced start-up.
Resourceful, exhibit grace under pressure, and capable of finding solutions.
Strong communicator and self-starter.
Organized and detail oriented.
Knows the local territory and gets around efficiently in their own car.
Looking for a steady part-time job (about 27.5 hours per week) during regular business hours and value flexibility.
Must be authorized to work in the United States on a full-time basis.

Nice To Haves

Type-A personality is a plus!
Prior catering or serving experience strongly preferred.

Responsibilities

Be onsite to set-up, tear down, clean equipment and site areas, problem-solve, and ensure high quality set-up and customer experience.
Serve as back-up cashier at Fooda Cafés for team members who have time off.
Get restaurants onsite and access to the building.
Gain competency with Fooda’s technology and standard operations procedures.
Problem-solve for issues such as incorrect orders, late deliveries, late restaurant arrivals, or incorrect email communication.
Troubleshoot technical issues with point-of-sale (POS) system, onsite technology, and TV menu boards.
Conduct onsite Fooda promotions and mobile app coaching.
Provide real-time onsite customer service to resolve issues promptly directly with the consumer.
Facilitate audits of restaurant event set-up to ensure consistency and high quality.
Escalate issues to Operations Manager when necessary to keep them informed or help problem solve.