Job Description

Key Duties and Responsibilities:

• Assure profitability of catered events by closely monitoring inventory and product spoilage.
• Adhere and enforce ALL DEPARTMENT GROOMING, SAFETY and CASH HANDLING POLICIES .
• Must be focused on driving daily per capita, and revenue.\
• Reviewing event details and COM (Catered Outing Memo) to understand client needs and expectations. 
• Coordinating with kitchen staff to ensure timely food preparation and delivery. 
• Overseeing event setup, including table arrangements, linens, and décor. 
• Monitoring food quality, presentation, and portion control during service. 
• Addressing any issues or complaints that may arise during the event. 
• Ability to supervise and positively interact with team member and guests.
• Support the company mantra; Friendly Clean Fast Safe Service.
• Maintain a neat, well-organized location.
• A positive work attendance
• Monitor daily staffing levels in assigned locations.
• Keeping location teams focused and on task.
• Able to properly administer and record disciplinary actions.
• Ensure all products and services are made available to guests.
• Ensure proper portion control.
• Training new team members
• Perform all other duties assigned by Managerial Supervisor.

Skills and Qualifications

• Must be at least 18 years of age, TABC required, driver’s license required
• ServSafe Food Managers Certification
• Must be willing to work a varied schedule, including extended shifts, nights, weekends, and holidays as needed

• Must be professional, possess effective communication skills, energetic, self-motivated, able to motivate others, assist in park wide projects as required, ability to multi-task, possess strong leadership skills, and have a positive attitude
• Must have the ability to stand, sit, and walk for prolonged periods, as well as, and lift to forty pounds occasionally.
• Catering/banquet experience required.
• Leadership experience required

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