Catering Sr Captain
CurrentSupervising and directing catering department employees and temporary staff.Interviewing and hiring new attendants, and selecting temp employees from third party companies.Determine workload requirements from catering orders for small and large (up to 600 people) events;including properly timing multiple drop offs, checking for accuracy of orders, communicating with chefs and kitchen staff regularly, and making sure needs of clients are met during event day.Meeting with group leaders to discuss setup arrangements, addressing last-minute changes and resolving problems.Checking weekly catering inventory and making sure necessary items are ordered.Attend weekly meetings with executive chef discussing current and new menu items.Bring positivity and organization to the catering team.