Seasonal Event Lead

Job Overview
The purpose of the position of Seasonal Event Lead is to oversee events (including weekend events), handle and delegate set-up and breakdown of function space and take care of guests in a timely, courteous, efficient, and customized manner. All functions are carried out to maintain an environment of teamwork.

Duties
• Oversee events to Event Manager(s) specifications
• Set-up and breakdown of events
• Act as an on-site contact for the planning person
• Hold a pre-shift meeting with associates reviewing BEO (Banquet Event Order), and reviewing our service standards.
• Coordinate the guests experience with communicating with the chef(s)
• Open bottle of wine for guests
• Bus and set tables, as needed
• Perform buffet set-up (if necessary) and breakdown
• Consistently communicating with support staff and management
• Supervise the event to ensure service runs smoothly and efficiently
• Ensure compliance with Marigold Catering policies and procedures are being followed
• Maintain complete knowledge of service requirements for assigned events
• Organize all assigned events and complete preparation work in accordance with Marigold Catering standards.
• Check to ensure proper equipment and supplies are in place
• Check area for organization and cleanliness
• Instruct/Designate associates to rectify any deficiencies
• Ensure that assigned associates have reported to work and report/document and absent or tardy employees.
• Coordinate break for associates
• Assign stations and side work to Service accordance with Marigold Catering standards
• Communicate additions and changes to the event as they arise throughout the event
• Inspect associates grooming and uniforms and rectify any deficiencies
• Check buffet tables/reception/coffee breaks for cleanliness, attractiveness, and layout
• Ensure replenishment of items as specified on the BEO (Banquet Event Order), and the requested by the Event Planner and/or the Contact person.
• Ensure that all unused food is returned, that designated condiments are broken down and properly stored, and all catering supplies are account for at the end of the function
• Ensure that all closing duties are completed before staff signs out
• Provide feedback on staff performance and report disciplinary problems to managements and participate in counseling of associates
• Foster and promote a cooperative working climate, maximizing productivity and associate morale
• Complete all paperwork and closing duties in accordance with Marigold Catering standards
• Anticipate guests need, respond promptly and acknowledge all guests, however busy and whatever time of the day
• Monitor and handle guest’s complaints by following Marigold procedures to ensure guest satisfaction
• Uphold appropriate standards of quality and timing
• Attends all scheduled meetings and brings suggestions for improvement
• Perform other duties assigned

Skills Required
• Speaking - Talking to others to convey information effectively.
• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Coordination - Adjusting actions in relation to others' actions.
• Service Orientation - Actively looking for ways to help people.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
• Instructing - Teaching others how to do something.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Time Management - Managing one's own time and the time of others.
• Persuasion - Persuading others to change their minds or behavior.
• Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
• Negotiation - Bringing others together and trying to reconcile differences.
• Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Mathematics - Using mathematics to solve problems.
• Systems Analysis - Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
• Systems Evaluation - Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
• Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

Experience
• 2 years of work experience (or a minimum of 20 events worked) as a Captain or Lead Server within the Fine Dining Banquet/Catering Field.
• High school diploma or general education degree (GED); or one to three months' related experience and/or training; or equivalent combination of education and experience.
• Ability to read and comprehend simple instructions, short correspondence, memos and to write simple correspondence.
• Ability to effectively present information in one‐on‐one and small group situations to customers, clients, and employees.
• Ability to add, subtract, multiply, and divide to perform these operations using units of American money, weight measurement, volume, and distance.
• Ability to apply common sense understanding to carry out detailed but not complicated written or oral instructions.
• Ability to deal with recurring problems by incorporating Marigold Catering guidelines and standards.
• Knowledge of food and wine.
• Must emulate Marigold Catering Culture.

Join our team as a Shift Leader where you can make a significant impact on our guests' experiences while developing your leadership skills in a vibrant environment.

Job Type: Part-time

Pay: $20.00 per hour

Benefits:
• Flexible schedule

Work Location: In person