PART-TIME CATERING ASSISTANT

DUTIES:

• Answer incoming catering calls and emails; respond or distribute to the appropriate person.
• E-mail, fax, or mail collateral and materials to prospective clients.
• Maintain, update and organize files, sales materials and supplies.
• Type proposals and menu cards.
• Assist with developing and writing catering contracts.
• Attend weekly catering meetings and communicate all pertinent information to appropriate personnel.
• Order and maintain party supplies, decorations and equipment.
• Update client list as property of LEYE.
• Maintain a list of preferred vendors for flowers, music, audiovisual equipment, etc.
• Call or email clients to obtain guaranteed guest counts for events.
• Become proficient in servicing catering calls (along with scheduled co-workers) within the restaurant specific training period.
• Assist with questions regarding menus and availability of dates for potential customers.
• Accurately record events in both the function book and monthly calendar.
• Have a general understanding of catering menu options.
• Assist in overseeing any catered event that requires a personal visit.
• Comprehend the capacities of each banquet room.
• Comprehend the kitchen’s catering systems.
• Assist with effectively staffing all catering events.
• Communicate any contract changes immediately to the Catering Manager, Banquet Manager, or Banquet Captains, if applicable.
• Assist with special projects when required by Partners, GM’s or Managers.
• Understand the service style of the restaurant.
• Respond knowledgeably to questions about the restaurant and the menu.
• Complete server training.
• Maintain a thorough knowledge of menu items through frequent tasting.
• Comprehend and maintain incentive programs for both LEYE catering personnel and catering customers.
• Assist with varied duties to ensure all aspects of service according to standard operating procedure.
• Use tact and good judgment when dealing with difficult guests.  Respond to their needs with patience and courtesy.
• Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
• Must wash hands regularly, according to guidelines.
• Comply with all safety and sanitation guidelines and procedures.
• Maintain a clean and orderly work area.
• Be able to stand and walk for an entire shift.
• Communicate cordially, effectively and clearly with all employees, managers and guests.
• Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
• Perform more than one task at a time.
• Maintain a positive, pleasant attitude every shift.
• Accept direction and constructive criticism from management.
• Perform calmly and effectively in an extremely busy and stressful work environment.
• Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
• Work in a confined, crowded space of variable noise and temperature levels.
• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

ESSENTIAL FUNCTIONS:

• Get along with others and be a team player.
• Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
• Refrain from smoking for the duration of the shift.
• Arrive to work on time and in ready to work condition.
• Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
• May not work under the influence of alcohol or any illegal drugs.
• May not resort to any type of violence, discriminatory or harassing behavior.
• Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.

Recommended skills

Scheduling

Employee Handbooks

Incentive Programs

Restaurant Operation

Banquet Operation

Training