Catering Operations Lead

Job Description

• We currently have an exciting opportunity for a lead position at Eisenhauer's Catering and Events in Sunnyvale, an off-premise catering company. We are looking for an individual with an advanced understanding of high-volume catering execution.

This candidate must be a motivated self-starter. The daily job duties will focus on managing the production of catering orders, executing necessary tasks centered on production, setup, customer communications, product/supply ordering and shopping, performing lead server responsibilities at off-premise events, and event breakdown and follow-up.

Job Priorities And Duties

• Manage independently - catering account logistics from load-out to return, unload, cleaning, and re-stocking.
• Driving/delivering daily food orders to local companies, setting up food items for casual and upscale displays, afternoon pick-ups of company equipment, and general assistance with the operations.
• Interface effectively with event service, sales, operations, and kitchen teams.
• Attend all internal operations meetings.
• Communicate via email, phone calls, and in-person meetings
• Maintain, manage, and work to improve systems, procedures, and business processes

Point of contact for on-site customers for any "day-of" issues. Thorough communication and reporting of customer feedback.

• Provide accurate daily reports in a timely and efficient manner.

Assist with projects as needed. Event training and monthly team training

Inspect catering vans daily for loading requirements and cleanliness. Keep vans clean inside and out as per the determined schedule.

• Daily closing policies as necessary.
• Assist with the daily inventory process.
• End-of-day driver reports

Key contributor in the process of loading and unloading each delivery van. Re-stocking and placing all equipment, and returning product while effectively overseeing and executing the follow-through of this process to completion.

• Full product knowledge.
• Additional responsibilities as needed towards the overall company and team participation.

Qualifications, Education, And/Or Experience

• Experience in catering logistics, rental handling, setup, and inventory, managing and instructing event personnel, strategic event troubleshooting, and working in a cross-functional team environment.
• A strong desire to exceed guest expectations
• Must be available to work weekdays, weekends, and evenings
• Two – Five years hospitality experience and/or training; or equivalent combination of education and experience in fine dining and off-premise catering. (HS Equivalent 2-4 years)

Must be willing and able to travel locally as needed. Must have a valid driver’s license.

• The ability to read, write, and speak English fluently is required to analyze and interpret general business practices with clients and staff. *Spanish-speaking abilities strongly recommended
• Ability to effectively present information and respond to questions from the EIS team.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

• The ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• The ability to interpret instructions furnished in written, oral, diagram, or schedule form
• Must possess troubleshooting skills.

Work Environment

• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this position, the team member must

• Lift, reach, bend, twist, push, pull, squat, grasp, and use arm-hand coordination consistently
• Have the ability to lift 50 pounds.
• ServeSafe certification will be a requirement if not already completed
• Job Type: Full-time
• Pay: $36+ per hour based on experience, skills, and abilities
• Expected hours: 40 – 50 per week

Benefits

• Meal Provided

Flexible schedule

• Performance Bonus

Shift

• 8-hour shift
• Work Location: In person