CATERING JOB DESCRIPTION

Catering Administrative Assistant Roles:

• Answer incoming phone calls in a professional manner and transfer calls to appropriate department
• Set sales appointments using script provided by management
• Welcome guests to the showroom and assist them as needed
• Return phone calls to customers who submit emails from company website within 20 minutes
• Place confirmation phone calls to customer to verify personal and appointment information
• Create and coordinate appointments in Outlook and other software when they are scheduled and update them as needed
• Communicate and coordinate with Managers on a daily basis
• Serve in an assisting role to Sales Representatives

Catering Administrative Assistant Skills and Qualifications:

• Must have a valid driver’s license and excellent driving record
• High School Diploma or equivalent required
• Excellent telephone and verbal skills
• Excellent interpersonal skills
• Be able to excel working in a team environment
• Be able to multitask easily
• Be coach-able in an ever-changing fast paced environment
• Prepare warranty packets and provide packets according to customer tracking software
• Release homeowner satisfaction surveys and conduct homeowner satisfaction calls
• Schedule appointments for installation and service teams
• Manage inventory and fulfillment of catalogs, forms and other literature
• Maintain clean showroom displays
• Manage customer referral program
• Process data entry of service forms
• Perform all other duties as assigned by Sales Manager and/or General Manager

With strong administrative and customer service experience, a Catering Resume effectively showcases coordination skills to support efficient front-line operations.

Catering Assistant Responsibilities:

• Maintains information and reports of service requirements for each scheduled function.
• Supports the Catering team in selling meeting space and resort services to maximize revenue.
• Answers department telephone calls and assists Catering Managers with following up on leads.
• Participates in site tours of hotel meeting space and hotel rooms.
• Assists in providing clients with personalized on-site coordination of events.
• Assists with processing catering contracts.
• Creates and effectively communicates banquet event orders to various departments.
• Works closely with other departments to help coordinate events.
• Maintains banquet, menu, and meeting services pricing.
• May attend trade shows or events with the Catering team as needed.
• Acts as a liaison between Catering Managers and vendors.
• Serves as resource to clients in the absence of catering managers.
• Performs related responsibilities as requested by a manager at any time.

Catering Assistant Skills, Experience and Requirements:

• Bachelor's degree with a minimum of two (2) years catering administrative experience preferred.
• Must be creative, outgoing, enthusiastic, and flexible.
• Strong interpersonal and communication skills with attention to details.
• A solid relationship builder who is polished and professional.
• Must be able to read, write and speak English fluently.
• Basic computer skills with proficiency in Microsoft Office required. Knowledge of Opera PMS helpful.
• Must be able to work a flexible schedule including nights, weekends and holidays as necessary.
• Ocean Place Resort & Spa is an Equal Opportunity Employer. Candidates must complete drug and background testing as part of the pre-employment process.

Catering Barista Duties:

• Prepare and serve coffee and tea drinks that meet quality standards
• Properly handle and maintain all equipment
• Respond to orders, questions, concerns, and complaints in a polite and efficient manner
• Accurately handle cash and credit card payments, following appropriate cash-handling procedures
• Serve customers quickly and efficiently
• Demonstrate a thorough understanding of all the menu offerings
• Observe relevant health and safety standards

Catering Barista Skills, Abilities and Experience:

• Retail, hospitality, and/or customer service experience preferred
• Ability to read and speak English proficiently
• Strong ability to multi-task
• Basic mathematical skills
• Ability to problem solve quickly
• Strong customer service and communication skills
• Ability to follow directions

Catering Chef Functions:

• Set up workstations with all needed ingredients and cooking equipments
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Well verse with food budgetting and portion control
• Able to Control food cost effectively and work on a specific budget given
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Quality control of Taste and Quality
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Maintain records of food cost, wastage reports and SOP at all times
• Prepare weekly and monthly report to Management
• Estimate food requirement and food / labour cost
• Supervise kitchen activities
• Managing health and hygiene procedures
• Ordering stocks from suppliers
• Organize staff duty roster and manage employee hours carefully.

Catering Chef Abilities, Experience and Requirements:

• Certificate / Diploma in Catering / Food Culinary / Hotel Management or any equivalent discipline.
• Must be willing to work shifts
• At least 3 years of experience as a Chef
• Experience in using cutting tools, cookware and bakeware
• Familiar with Western, Asian, Thai, Mexican and Fusion
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to lead and work in a team and a good leader.
• Willing to start work at odd hours (eg 4.00am)? (Depending on event requirement)
• Adapt to new recipes fast.
• Must be meticulous with the ability to work under pressure.
• Well disciplined and able to work efficiently in a team with a positive attitude

Strong leadership and adaptability in kitchen operations highlight Catering Skills and Experience that ensure consistent quality and efficient team performance.

Catering Cook Details:

• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Complete all other tasks as assigned by management

Catering Cook Experience and Qualifications:

• Previous kitchen experience; proven cooking experience, including experience as a line chef, restaurant cook or prep cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Knowledge of health and safety rules in a kitchen
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• High school diploma or equivalent is desirable; Training from a culinary school will be an asset
• All kitchen employees will be responsible for sanitation guidelines
• Consent to a pre-employment criminal background check and drug screen
• Must be able to see, and communicate through speech and listening
• Must be able to stand for extended periods of time
• Manual dexterity able to operate cutting tools and kitchen utensils

Catering Coordinator Roles:

• Coordinating: catering requests, determine workload distribution for catering hosts.
• Training: initial onboarding and continually supporting team in elevating client experience.
• Menu planning: curating the client experience of all catering bookings for in house service by liaising with requestors and vendors.
• Invoicing: reconciling and coding purchase card and ensuring invoices are processed, the subject matter expert for Ariba for the CEP team.
• Meeting room management: clearing and restocking meetings rooms to be ready for use, as needed.
• Oversight: maintenance of kitchens and coffee points, monitor stock and cleanliness, clearing and running dishwashers as needed, weekly stock check and ordering of catering inventory.
• Flexible approach to projects and responsibilities as the CEP team navigate standing up and stabilizing operations and new offerings (and in some cases outsourcing) in our custom-built flagship west coast office.

Catering Coordinator Experience and Qualifications:

• 3-5 years’ work experience in customer service, facilities, or hospitality service environment.
• Ability to organize workload with a high attention to service excellence and detail.
• Client service mindset, strong commitment to customer service and continuous improvement.
• Ability to communicate clearly and professionally with all levels of staff and guests.
• Ability to comprehend and apply company policies and procedures is critical.
• Ability to multi-task and displays a team spirit and resilience in being flexible with daily demands.
• Food safety certification required, Serve-It-Right certificate an asset.
• Intermediate knowledge of Microsoft Office and Adobe Acrobat software.
• First aid training an asset.
• Ability to lift 25 pounds.

Catering Director Responsibilities:

• Develop and complete catering solutions to meet customers’ needs
• Develop and maintain effective client and customer rapport
• Deliver consistent quality in planning and executing events
• Facilitate the delivery of prepared food based on banquet event orders
• Assist clients in planning special events and provide creative solutions to meet their needs
• Train and direct catering employees to ensure event standards are met and final presentation quality is maintained
• Provide completed Banquet Event Orders to the team and oversee quality assurance for all requests
• Deliver sales, food, and labor targets while maintaining department budgets
• Execute catering events of varying size and scope, including staffing and management
• Ensure accurate reporting of all catering-related revenue, expenses, and receivables
• Recruit, train, schedule, and lead the catering team
• Ensure compliance with all food, occupational, and environmental safety policies

Catering Director Skills, Experience and Qualifications:

• Requires at least 3 years of experience
• Requires 1–3 years of experience in a management role
• Previous experience in events and catering required
• Requires a bachelor’s degree or equivalent experience
• Available to work event-based hours
• Must have excellent communication skills
• Complete Food Handler and Alcohol Service certifications as required
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb
• Experience in business dining or corporate catering environments is a plus

Leadership in event execution and team management outlined in the Catering Career Guide helps ensure consistent service quality and operational success.

Catering Manager Details:

• Solicit new and existing accounts to meet and exceed revenue goals through telephone prospecting, outside sales calls, site inspections and written communication.
• Understanding of both monthly forecasting and the annual budget process, as well as pace and productivity.
• Understanding of yield management skills and the use of historical data.
• Experience evaluating every catering business opportunity to maximize revenue and profitability while achieving customer expectations.
• Must have experience using Marriott's CI/TY.
• Participate in the research the competition’s products, services and pricing and use it to develop strategic business plans.
• Maximize revenue by selling all facets of the hotel to previous, current and potential clients, including room rental, A/V and other revenue generation opportunities.
• Experience selling to a variety of market segments.
• Consistently book repeat business by having a track record of long term client relationships.
• Actively participate in industry related organizations (NACE, MPI). Actively participate in community/civic activities to maintain awareness within community and to create booking opportunities.
• Knowledge of sales techniques including closing skills as well as negotiating skills.
• Comfortable with hotel site inspections and client presentations.
• Participate in trade shows and sales blitzes.
• Some experience utilizing creative skills to provide innovative set-ups, menus, and functions for groups. Ability to generate creative and innovative menus while working closely with Chef on pricing specialty menus.
• Work closely with banquet department on operations and event execution, ability to quickly evaluate alternatives and decide on a plan of action.
• Provide overall direction, coordination, and ongoing evaluation of operations of catering events sold.
• Detailed execution of all banquet event orders generated by the associate.
• Experience providing A/V equipment and operating A/V as a profit center.
• Effective use and teaching of computers i.e. Word and Excel.
• Knowledge of market trends, competition and key hotel customers.
• Ability to work with outside vendors to ensure client satisfaction for all events/groups.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.

Catering Manager Skills, Knowledge and Experience:

• Prior experience in the field of hospitality with specific experience in catering sales is essential.
• 1+ year in catering sales required.
• Must have experience at a similar size and quality hotel.
• Ability to work a flexible schedule - to assist in servicing events.
• High School Diploma or equivalent required; Bachelor’s Degree preferred.
• Advanced knowledge of sales skills, revenue management, training, and motivation of peers.
• Knowledge of hotel features, benefits, and competing hotels within the market.
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Ability to work effectively under time constraints and deadlines.
• Must possess computer skills, including, but not limited to, use of Microsoft Word, Excel, and Delphi.
• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Catering Sales Manager Roles:

• Generate catering revenue consistent with the property’s business plan;
• Detail and service all groups personally booked.
• Achieve personal and hotel revenue goals;
• Prospect for new business using a wide variety of methods, including phone calls, outside sales calls, community functions, internet prospecting, supplier partnerships, trade journals, etc.;
• Develop, implement, and update catering sales action plans;
• Interact effectively with vendors, competitors, local community, catering associations and other hotel departments. (including Sales, Kitchen and Operations) to ensure guest satisfaction;
• Align catering service and client specifications to achieve high guest satisfaction and return on investment;
• Manage contract minimums and coordinate the collection of attrition and cancellation fees;
• Provide accurate revenue and expense forecasts according to established guidelines; and
• All other work as required to complete the primary purpose of the position.

Catering Sales Manager Experience and Requirements:

• Minimum two (2) years of Catering Sales experience or two (2) years in hotel Event Services, Banquet, Group Sales, or an equivalent combination of education and experience.
• Prior experience with the Group, and/or Social Event market segments
• High school diploma or equivalent
• Bachelor’s degree in Business
• Administration, Marketing, Hotel and Restaurant Management, or related major
• Proficient in Microsoft Office Tools
• Demonstrated experience with industry specific sales and catering programs including Microsoft Office, Delphi.fdc, and/or CI/TY, particularly in detailing
• Banquet Event Orders (BEOs)
• Less than 20% travel requirement.
• Must possess a valid driver’s license and reliable transportation and the ability to be available at off property meetings and events with minimal notice.
• Up to 8+ hours sitting at a desk and computer work
• Excellent written and oral communication skills.

Catering Specialist Responsibilities:

• Heavy focus on cold calls, emails and canvassing local businesses within a geographic area. This includes researching local businesses/companies and other locations such as churches, colleges, universities, etc.
• Generates catering sales by securing new clients and following up with the new clients to solicit feedback.
• Assists Area Managers and General Managers with implementation of catering orders when needed.
• Builds and maintains relationships with new and existing clients.
• Keeps up to date on market trends and competitor activities and communicates this information back to the organization.
• Completion and submission of timesheet/card and expense report on a timely basis.
• Maintain strong relationship with restaurant team members.
• Use of Zoom and Microsoft Teams for weekly and monthly department meetings.

Catering Specialist Skills, Experience and Requirements:

• 1-3+ years of catering sales experience-preferred.
• High School Diploma.
• Strong interpersonal skills, including excellent presentation ability.
• Creative and innovative personality with strong motivational drive.
• Working knowledge of Microsoft Office 365 and Outlook (Email and Calendar).
• Ability to interact professionally and appropriately with team members, guests and clients.
• Attend networking events.
• Reliable transportation.
• Physical Requirements
• Ability to lift or carry 20 pounds.
• Ability to drive to all restaurant locations and to any new areas being considered for growth opportunities.
• Ability to remain in a seated position for sustained periods of time.
• Ability to handle paperwork, pick up telephone, type on a computer, etc.

Catering Supervisor Duties:

• Supervise housemen and stewarding team during the set-up and break-down of events.
• Coordinate the movement of beverages and equipment for all events.
• Supervise Food and Beverage service and event room set-up and clean up.
• Assist with the planning, organizing and execution of all functions.
• Greet clients in charge and respond to requests.
• Speak at roll call meetings prior to events to inform staff about event particulars and expectations.
• Oversee general cleaning tasks using standard products as assigned to adhere to health standards.
• Check with Facilities, Catering and Culinary for any last-minute changes.
• Complete other duties as assigned by Catering Management.
• Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training.
• Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you.

Catering Supervisor Abilities, Knowledge and Requirements:

• Must be at least 18 years of age.
• High school diploma or equivalent; some college preferred.
• Strong organizational skills with the ability to make quick and accurate decisions.
• Ability to perform under pressure effectively for extensive periods of time while maintaining professionalism.
• Ability to interact with co-workers in order to assure compliance with company service standards.
• Ability to lift and transport items weighing 10-30 pounds, occasionally 50 pounds.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Must be able to read, speak and write in the English Language in order to communicate with guests.
• Must have sufficient mobility to perform assigned production tasks including: constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
• Knowledge of the appropriate table settings, service ware and menu items.

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