Catering/Events Team Leader

Job Summary

Assists management in overseeing catering and events operations including planning special events and activities to enhance sales, store traffic and guest engagement. Supports the end-to-end process of catering operations including delivery, arrangement, set-up, serving and clean-up of catering events.

Essential Duties and Responsibilities

• Applies knowledge of catering/events products to skillfully handle and satisfy customer requests.
• Assists in helping customers plan for special events, including estimating the amount of food needed and making suggestions of appropriate menus.
• Assists with coordinating talent for performances which includes bookings of musicians, guest chefs, and entertainers.
• Assists with catering operations including delivery, arrangement, set-up, serving, and clean-up of catering events.
• Maintains clean, safe, and sanitary working and shopping environment by adhering to Company safety procedures.
• Provides friendly and customer-service-oriented attitude by greeting customers, answering questions, and taking special order requests by phone and in person.
• Promotes product sales through use of suggestive selling initiatives.
• Assist in the coordination of establishing departmental work schedules.
• Trains and develops partners for catering and special events.
• Works with and provides feedback to department manager about department and partner performance.
• Adheres to quality control and food safety standards by stocking and rotating prepared foods. Ensures that all federal, state, and company regulations and standards for product freshness, safety, refrigeration, and sanitation are met.
• Stacks pallets and sorts products into correct locations according to Company efficiency standards and expectations.

Knowledge, Skills and Abilities

• Basic knowledge of catering operations.
• Ability to safely operate hazardous tools and equipment such as a cheese/meat slicer, commercial oven, etc.
• Ability to read and operate digital equipment, meters, dials, and/or calibrated scales.
• Ability to learn new systems, methods, or processes.
• Ability to use precision and non-precision hand tools.
• Ability to work well with fellow partners and promote a team environment.
• Ability to effectively communicate (in written and verbal form) with partners and customers.
• Ability to work flexible schedules including nights, weekends, and holidays.
• Must be attentive to potential hazards and remedy or place appropriate warning signs or devices around or near the hazard as soon as is reasonably possible.
• Must report any potential hazards that cannot be immediately remedied to a supervisor.

Education, Experience, and Qualifications

• High School diploma or GED required.
• Minimum of 18 years of age required.
• One or more years of cooking-related experience or an equivalent combination of education and experience required.
• Food handler certification required.
• Partners must be 21 years of age or older to drive for Company business in accordance with the BGC Business Driver Policy.

Physical Demands

• Continuously required to use close vision, distance vision, depth perception or the ability to focus.
• Continuously required to use hands for reaching, touching or handling.
• Continuously required to use fine finger movements, or strenuous finger and hand movements.
• Continuously required to stand or walk.
• Frequently required to talk and hear.
• Frequently required to push, pull, maneuver or lift objects up to 50 lbs.
• Frequently required to bend, stoop, kneel or squat.
• Occasionally required to push, pull, maneuver or lift objects up to 75 lbs.
• Attendance at work is required.

Work Context and Environment

• Work is generally performed in a retail store.
• Frequently exposed to hot surfaces.
• Frequently exposed to extreme cold conditions (non-weather).
• Frequently exposed to extreme heat conditions (non-weather).
• Occasionally exposed to wet, slippery or damp conditions.
• Occasionally exposed to cleaning agents.
• Quiet to moderate noise level.