Catering Coordinator

About the Role

As a Catering Coordinator, you will set department standards for customer service, employee relations, cleanliness, sanitation, professional appearance, and overall profitability. You will coordinate the delivery of the freshest and best quality product at a competitive retail price while ensuring a positive company image through courteous, friendly, and efficient service to customers and team members.

Responsibilities

• Maintains a positive attitude; creates an atmosphere of friendliness and fun through flexibility and teamwork.
• Generates a friendly atmosphere by encouraging employees to greet and speak to customers; provides prompt, courteous, and efficient service.
• Sets department standards for customer service, employee relations, cleanliness, sanitation, professional appearance, and profitability.
• Provides prompt, efficient, and friendly customer service by exhibiting caring, concern, and patience in all interactions.
• Smiles and greets customers in a friendly manner, learns customers’ names, and addresses them by name when possible.
• Assists customers by escorting them to products, securing out-of-reach items, loading/unloading heavy items, and noting suggestions or requests.
• Answers the telephone promptly and provides friendly, helpful service to callers.
• Handles and resolves customer issues.
• Determines department goals with the store director and meets with customers to assess their needs.
• Writes detailed orders and coordinates with departments (kitchen, bakery, delicatessen, etc.).
• Contacts businesses and prospective customers to promote catering services.
• Develops contracts for exclusive Hy-Vee catering events.
• Recommends and purchases equipment with Store Director’s approval.
• Consults with customers on available rental companies.
• Attends department manager meetings and obtains baseline prices.
• Figures retail pricing and ensures accuracy; prepares customer bills, extends invoices, and oversees bookkeeping.
• Develops and maintains standard catering practices and performs quality control checks for multiple events.
• Answers and returns phone calls efficiently.
• Develops department performance guidelines in the absence of the Manager.
• Organizes shows and events (e.g., Bridal show, Holiday show), sets up displays, and communicates with the events coordinator.
• Ensures proper temperatures and storage procedures to maintain product freshness and control shrink.
• Troubleshoots equipment and ensures maintenance is performed.
• Maintains strict adherence to personal hygiene and dress guidelines.
• Adheres to company policies and store guidelines.
• Reports to work as scheduled and works expected hours.

Secondary Duties

• Ensures pricing is competitive in the market area.
• Attends meetings, seminars, and participates in continuing education.
• Performs departmental duties and assists in other store areas as needed.
• Handles other job-related duties and special projects as required.

Requirements

• Must be 18 years or older.
• High school diploma or equivalent experience.
• One to three years of similar or related work experience.
• Ability to solve practical problems, comprehend complex concepts, and compose original correspondence.
• Proficiency in arithmetic calculations involving fractions, decimals, and percentages.
• Ability to supervise, instruct, assign, review, and plan work for others; recommend employee discipline, transfer, or discharge.

Skills

• Partnerships
• Growth mindset
• Results-oriented
• Customer-focused
• Professionalism

Physical Requirements

• Must be physically able to exert up to 50 pounds of force occasionally, 20 pounds frequently, and 10 pounds constantly.
• Visual requirements include near and far vision (with or without correction), depth perception, color vision, and field of vision.
• Able to perform climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

Working Conditions

This position is frequently exposed to noise and occasional exposure to equipment movement hazards, temperature extremes, dirt, and cleaning chemicals/solvents. The work environment is fast-paced with significant pressure.

Equipment Used

• Telephone, fax, copier, intercom system, computer, calculator, cash register.
• Oven, steamer, catering equipment, gas grill, and delivery van.

Financial Responsibility

Responsible for company assets, including equipment and merchandise. Supervisory action is required for sales over $100.00.

Contacts

• Daily contact with customers, employees, and the general public.
• Frequent contact with federal/state governmental or regulatory agencies.
• Occasional contact with suppliers/vendors.

Confidentiality

Has access to confidential information, including employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing.