JOB DESCRIPTION

POSITION PURPOSE: Our Assistant Catering Director will be responsible for executing a wide variety of tasks throughout the Deli Dept. Working with the Deli/Bistro Department Manager and Executive Chef, the Assistant Catering Director will effectively assist the Catering Director, to direct and oversee all catering functions including the planning of events, the ordering and preparation of beverages and foods, the presentation of those foods and beverages to the client and the overseeing of catering event food service and servers; to achieve the sales and customer service goals established by the department. An Assistant Catering Director can work at a fast pace, has a keen eye for detail, and will provide a memorable experience for all our customers!

Responsibilities: An Assistant Catering Director is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service.

An Assistant Catering Director’s responsibilities include:

• Maintaining a positive and friendly attitude towards customers and fellow team members.

• Engaging with customers through smiles and greetings, offering product information, providing selling suggestions and active sampling and always giving a genuine thank you.

• Facilitate catered events from their beginning to a happy conclusion.

• Works with the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards.

• Planning, developing and presenting various catering menus, using a great deal of expertise and creativity.

• Meeting various catering requests or our many diverse customers.

• Demonstrating excellent communications and salesmanship skills with clients and vendors.

• Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef.

• Ensuring compliance with all state, county and local health department and weights and measures policies, laws and requirements.

• Controlling food cost control shrink by monitoring production and implementing reworks.
  

Qualifications:

Desired qualifications include:

• Friendly and customer service oriented.

• Self-motivated, with a high attention to detail, quality and presentation

• Skills to communicate effectively with coworkers and customers

• Ability to work independently, effectively manage time and multitask in a fast-paced environment

• Ability to read, understand and follow through on verbal and written directions

• Ability to reliably meet required work schedule and adhere to company attendance policy

• MUST BE 18 years of age
  

Employees may occasionally experience the following physical demands for an extended period:

Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending

Salary Ranges:

The range displayed reflects the range the company reasonably expects to pay for the position.

Maximum Pay Rate: $17.68/Hr.