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Job Information

NANA Regional Corporation Catering & Banquet Lead - First Americans Museum ($18/HR Full Benefits) in Oklahoma City, Oklahoma

Req ID: FFM00180

Description

The Catering and Banquet Lead is responsible for assisting the Catering Manager and Catering Department with the overall managerial direction for all catering activities and services required for the First Americans Museum (FAM). Daily client and customer contact required.

Essential Duties and Responsibilities

  • Assist with making sure all assigned catering activities and services are provided in a high quality, consistent, and cost-effective manner.

  • Helps implement catering procedures.

  • Measures the performance of assigned activities.

  • Provide the highest quality of delivery and banquet service to the customer at all times.

  • Performs a wide variety of basic duties while filling in for others, responding to and handling special workload requirements, projects, or events.

  • Must be able to load required catering equipment and food into vehicles for transport, unload, set up and pick up for events both on FAM campus, as well as to some areas in the Oklahoma City area. We offer full-service Catering 12-months a year.

  • This person must be able to complete the same high-quality service and delivery at extreme cold temperatures.

  • This position may have to work some Holidays and Many Weekends.

  • Must be available to work variable and split shifts Monday – Sunday.

  • Must be able to read and interpret Event Forms and Pull Sheets.

  • Must have excellent communication and customer service skills.

  • Prepares and serves food and refreshments at social, corporate, and other events.

  • Arranges tables and decorations.

  • Assists occasionally with prep of hors d’oeuvres, condiments, dessert trays etc.

  • Plans or participates in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers.

  • Excellent skills in attention to detail and time management.

  • Assists with staff directions, assigning split shifts, breaks etc. to minimize overtime and help with labor costs.

  • Directs and coordinates the promotion of new services.

  • Tracks delivery and pick up times, to achieve optimum efficiency of operations.

  • Supports an active safety program.

  • Continuously seeks to improve the quality of assigned activities.

  • Leads and develops assigned personnel to keep them informed and motivated.

  • Assists with serving food to guests, washing, packing dishes, and utensils for removal to catering establishments.

  • Assist manage with counseling and coaching of employees.

  • This position is responsible for the supervision of staff.

  • Other duties that are pertinent to the department or unit’s success also may be assigned.

Qualifications

Minimum Requirements

  • High School Diploma or GED equivalent.

  • Must have minimum of three (3) years of supervisory or management experience in the Food Service industry.

  • Must have Alcohol Training or Alcohol Certification, per state requirement, contingent upon 30 days of hire.

  • HACCP ServSafe certification required contingent upon 30 days of hire.

  • Must have experience with sales reports POS (Point of Sale) transactions.

  • A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.

  • Contract requires employees to speak, understand, read and write English.

Preferred Requirements:

  • Hotel/hospitality culinary experience preferred.

  • Full beverage and bar experience preferred.

  • Candidates with extensive food service management, knowledge and experience are preferred.

  • At least one (1) year of catering management experience.

Working Conditions and Physical Requirements

Weather: Indoors: environmentally controlled, requires most or all work to be done inside; occasional outdoor work required.

Noise level: Mild to moderate.

Description of environment: This a fast-paced kitchen and dining environment in a restaurant and catering setting. Will also work in an office environment to complete other administrative duties.

Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 25lbs.

Travel: Minimal to infrequent travel within city limits to perform essential work duties.

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.

Language skills sufficient to: Read, analyze, and interpret general business reports. Write reports, business correspondence. Effectively present information and respond to questions from groups of managers, clients, customers, associates, and the general public.

Math skills sufficient to: Calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages.

Reasoning abilities sufficient to: Apply common sense understanding to carry out instructions furnished in written, oral, diagram form. Deal with problems involving several concrete variables in standardized situations. Dedication to understanding and exceeding customer expectations/needs. Provide a high level of customer service to internal and external clients.

Organization: Food and Facilities Management

Job: Food Preparation & Service

Primary Location: US-OK-Oklahoma City

Shift: Variable

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