Harpers Trace True TX BBQ - Catering Specialist - Part time

About the Role

As your Restaurant's Catering Specialist, you'll promote, price, plan, coordinate, and execute special event orders. Based on your knowledge and expertise, you'll make suggestions and provide options to help each customer plan the perfect function, and then follow through on service and food quality to ensure complete satisfaction.

Responsibilities

• Creates and consults on menus based on knowledge of food and food prep, available kitchen capacity, prep/cook times, and event specifics.
• Trains line and prep cooks to assist with catering orders.
• Ensures all government and company regulations and standards for product freshness, safety, refrigeration, and sanitation are met.
• Assists with purchasing and receiving tasks for the entire restaurant facility.
• Prepares required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Directs administrative details such as financial operations, dissemination of promotional materials, and responses to inquiries.
• Consults with customers to determine objectives and requirements for events such as meetings, special parties, and banquets.
• Obtains event-related specifications and pertinent information (e.g., number attending, schedule of events, menu).
• Creates quotes, prepares contracts, secures customer signatures, and collects deposits as required.
• Regularly reviews upcoming event function sheets and modifies as needed.
• Documents final arrangements with clients and maintains records of event aspects, including financial details.
• Prepares schedules for each off-site event.
• Directs and supervises breakdown and cleanup after each event.
• Accounts for all equipment and supplies; returns restaurant items to storage areas.
• Coordinates event-related services (e.g., transportation/delivery, facilities, catering, signage, displays, special needs requirements, printing).
• Evaluates and selects service providers according to customer requirements.
• Requisitions equipment and supplies needed for each event, ensuring they meet customer expectations.
• Inspects event sites prior to the start of each function (room setup, menu, service staff, etc.).
• Greets customers prior to the start of each event; continually observes, directs, and assists staff.
• Confers with staff at event site to coordinate details and ensures guest needs are met throughout the event.
• Monitors events to ensure compliance with regulations and laws, and satisfaction of customers; resolves any issues that arise.
• Returns or arranges for return of rented materials.
• Conducts post-event evaluations to determine how future events could be improved.
• May be scheduled to work varying positions in the department.
• Solicits and promotes special event business through advertising, cold-calling, contacting past customers, and relationships with local businesses.
• Applies culinary and food prep knowledge to increase sales; suggests additional H-E-B products and services (e.g., floral, wine).
• Prepares and completes accurate billing at the completion of the function; collects final payment.

Requirements

• 18 years or older.
• 1+ years of experience working front of house duties, banquet/event work, or related experience (required).
• Experience in ordering, inventory management, and shrink control (required).
• Comprehensive culinary and food prep knowledge (required).
• Working knowledge of food and beverage service (required).
• Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Microsoft Office) (preferred).
• Advanced customer service and communication skills (required).
• Advanced planning and organization skills (required).
• Culinary and food processing skills (required).
• Ability to direct and lead a team (required).
• Ability to work a flexible schedule, including opening, closing, and weekend shifts (required).
• Ability to respond quickly and appropriately to guest concerns and feedback (required).
• Ability to handle guest feedback and resolve problems effectively (required).
• Ability to maintain a positive demeanor at all times, even when balancing multiple priorities (required).
• Business acumen (required).
• Culinary degree or equivalent combination of culinary training and/or experience (required).

Physical Demands & Working Conditions

• Function in a fast-paced, retail environment.
• Work extended hours and/or rotating schedules.
• Constantly reach at waist and grasp.
• Frequently exposed to fumes or airborne particles, and toxic or caustic materials.
• Frequently stand, walk, and pivot.
• Occasionally sit, reach at overhead, shoulder, knee, and floor levels, bend, stoop, squat, crouch, kneel, climb stairs, twist, push/pull with arms, pinch, perform fine motor movements, and shoulder circumduction.
• Occasionally exposed to heat, ambient temperatures, and loud noise.
• Frequently exposed to wet and cold conditions.
• Demonstrate the ability to lift 80 lbs and manage in excess of 80 lbs with a team lift.

Measurements noted are generally defined as: Constantly (5.5+ hours per 8-hour day), Frequently (2.5 - 5.5 hours per 8-hour day), Occasionally (0 - 2.5 hours per 8-hour day).