Di Bruno Bros.

  • 2018-2266

    Title
    Catering Events Supervisor
    # of Openings
    1
    Category
    Catering
    Type
    Temporary
    Company : Name Linked
    DB Commissary & Catering
    Location : Location
    US-PA-Philadelphia
  • Overview

    The primary purpose of the Catering Event Supervisor is to oversee the successful execution of all catering events, supervise the catering event servers and bartenders, and coordinate execution with the catering event chef.  Additionally, this individual will be required to drive product and people to and from events.

    Responsibilities

    ESSENTIAL JOB FUNCTIONS

     

      • Superior Customer Service

        • Ensure highest level of quality and presentation in products and services.
        • Facilitate communication before, during, and after to staff to ensure events uphold the Di Bruno Bros. core value of exceeding expectations.
        • Adhere to special customer requests.
        • Assist the sales team in the investigation resolution of any customer issues or complaints.
        • Communication/follow up with clients’ post-event and utilize feedback for future execution of events.

         Event Operations

        • Oversee day of execution of events including proper delivery of product, set-up and breakdown, and direct the work of all event staff
        • The ability to drive to and from events in a Company vehicle
        • Partner with venue, vendors, and sales staff to ensure event coordination and to exceed customer expectations
        • Train, coach, and manage Catering Event servers and bartenders
        • Prior to and throughout the event, inspect set-ups for cleanliness, organization, and agreement with customer and company standards; rectify any deficiencies.
        • Monitor catering event staff performance in all phases of service and job functions, ensure procedures are of a high level of customer service. Correct any issues with personnel in accordance with company policy.
        • Ensure all rentals are packed away properly and accounted for at the end of the event. Report any discrepancies to Catering Events Manager.
        • Coordinate additional assigned events, including but not limited to: tastings, rehearsal dinners, cooking demonstrations, marketing events, corporate functions, and off-premise events.

         

        Financial/Administrative

        • Ensure accuracy of invoices.
        • Bring BEO binder and all necessary information to events for proper set up and compliance with customer expectations.
        • Communicate event details to clients and internal team to ensure smooth event execution.
        • Submit end of event receipts and closeout paperwork including cost of goods, rentals and staffing.
        • Additional operational and administrative duties and projects as assigned.

         

    Qualifications

    EQUIREMENTS

     

    • 3+ years of prior Catering experience required. 
    • Prior experience in event coordination, including event design and implementation.
    • Prior industry experience or client-centric professional services.
    • Demonstrated ability to lead multi-functional teams (catering staff, dispatch, and culinary teams).
    • Strong ability to develop teams, delegate effectively and to prioritize when dealing with multiple tasks.
    • Ability to foster a productive environment across multi-functional teams in a high volume setting.
    • Ability to professionally and effectively communicate with customers, venues, vendors, staff, and colleagues.
    • Excellent organizational, planning and analytical skills and close attention to detail.
    • Ability to read, write and count to accurately complete all documentation.
    • Detail-oriented and the ability to multi-task in stressful situations.
    • Strong analytical and mathematical skills.
    • Competency in Microsoft Suite.
    • Ability to move or handle product, orders and supplies.
    • Ability to work varied hours/days as dictated by business.
    • Ability to travel frequently between business units, event locations and client meetings.

     

    PHYSICAL DEMANDS

    The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

    The performance of this position requires that the individual be able to travel independently between business units and event and meeting locations. While performing the duties of this position, the individual is regularly required to use hands to finger, handle or feel; reach with hands and arms; and talk or hear. The individual is required to stand for the majority of their shift and will frequently be required to walk or stoop, kneel, crouch or crawl. The individual will occasionally be required to sit and climb or balance. The individual must regularly lift and/or move up to 25 pounds and occasionally lift and/or move over 50 pounds.

     

    Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.

     

     

    WORK ENVIRONMENT

    The work environment characteristics described here are representative of those an individual encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

    The performance of this position requires that the individual be able to travel independently between business units and event and meeting locations. The individual will work in very close proximity with co-workers and come into contact with both co-workers and the public. For the most part, ambient room temperatures, lighting and equipment are found as in a traditional office.  Floors and hallways may be slippery at times.

     

    Due to the nature of our industry, the performance of this position will require the individual to spend time in a facility in which he/she will be exposed, either directly or indirectly, to potential food allergens including (but not limited to): peanuts, gluten, corn, egg, fish, milk, shellfish, soy, tree nut and wheat.

     

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