REPORTS TO: General Manager, Kitchen Manager, Brand Catering Manager
SUPERVISES: Cashiers, Cooks
JOB SUMMARY:
The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis's best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills, strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.
Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service.
JOB RESPONSIBILITIES:
Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.
Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.
Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.
Address any client or guest inquiries or concerns promptly and professionally.
Team Leadership and Development:
Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.
Collaborate with the Catering Manager to understand client requirements and preferences for each order.
Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.
Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.
Foster positive client relationships by delivering personalized service and exceeding expectations.
Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.
Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.
Monitor staff adherence to safety protocols and provide necessary training and reminders when required.
Building a best-in-class team which includes training and developing your catering team
Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
Any other tasks as assigned by your manager.
WORK ENVIRONMENT:
Here are a few sayings that define what we care most about…
Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most.
Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like.
People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.
The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.
REQUIRED QUALIFICATIONS:
High school diploma or equivalent required; some college preferred
Experience as a Catering Supervisor or in a similar role within the hospitality industry.
Strong knowledge of catering operations, event execution, and food safety standards.
Excellent leadership skills, with the ability to motivate and guide a diverse team.
Exceptional organizational and time management abilities to handle multiple tasks.
Strong interpersonal and communication skills for effective client and staff interaction.
Flexibility to work evenings, weekends, and holidays as per event schedules.
Hepatitis A vaccination record
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