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