Catering Operations Assistant $32-36 per hour

We're looking for a passionate and driven Catering Operations Assistant to join our team!

For over 15 years, Shooby Doo Catering has been providing personalized food and event services that align with your taste, budget, and style. We specialize in creating memorable experiences that celebrate you.

Led by Catering Director Laurel Dosch, our team ensures an exceptional experience from your initial inquiry to event execution. As a family-owned business managed by Feedme Hospitality & Restaurant Group, Shooby Doo Catering has established itself as one of Greater Seattle s premier full-service catering companies.

About Feedme Hospitality & Restaurant Group:

Feedme is a family-owned company that prides itself on providing a cohesive and team-oriented environment. Our mission is an exceptional experience executed through amazing food, attentive service and kind people. We are a hospitality, catering and restaurant group that feeds the soul. We are committed to providing a positive, collaborative work environment that invests in the growth of our leaders and encourages all to always be learning.

Feedme Hospitality employees are trustworthy, generous and others focused. We exude a positive and open mindset, demonstrated by choosing to focus on opportunities rather than obstacles. If you have a can-do attitude, a sense of humor, a passion for hospitality, a naturally curious personality, and a habit of assuming positive intent, this is the perfect gig for you!

VISION & MISSION

We offer an exceptional experience executed through amazing food, attentive service and kind people. We are ahospitality group that feeds the soul.

Vision:

To be the best hospitality group to work for and dine at, and to give back to the community through the lens of food.

Mission:

We are committed to providing a positive, collaborative work environment that invests in the growth of our leaders and encourages all to always be learning.

We are trustworthy, generous and other focused. We exude a positive and open mindset, demonstrated by choosing to focus on opportunities rather than obstacles.

We are paving the way for success with consistency of system adherence, staff education and cost analyses.

POSITION SUMMARY

The Catering Events Operations Assistant partners and supports the Catering Operations Manager in day-to-day administrative and operational functions. The position assists as a resource to the culinary and office teams to ensure event success with efficiency and organization. This position operates with a Guest First mindset, by being flexible, nimble, and managing competing priorities for time and resources.

ESSENTIAL FUNCTIONS

Knowledge BaseSupport Planning Process:

Work directly with Sales Team to make recommendations for the best layout, service pieces, staffing needs, PPE needs, etc

Coordination of BEO Process:

Prepare BEOs for distribution, participate in weekly BEO Meetings and lead BEO discussion for assigned events. Responsible for follow-up circulation and timely communication with proper departments.

Execution:

Create and oversee pack outs for events, including load-out and load-in process. Work with Culinary Team to establish standards for platter sizes, utensils, etcCreate equipment budget based upon existing inventory and projected needs.

Equipment & Supplies:

Ensure all catering equipment is available and in proper condition for catering needs. Maintain inventory counts for catering equipment and inventory pars for non-food items so they are available when needed (ie- ice, paper tablecloths, aprons, beer/wine/liquor)

Rental Management:

manage in/out and distribution of outside rentals, communicate/track broken/lost equipment, and confirm/track pre and post event counts.

Continuous Improvement:

Identify issues and opportunities for the department. Work in tandem with the Sales Team to develop solutions in coordination with all teams affected (ie- bar program, BEO communication, Sales, etc).Daily ResponsibilitiesProvide administrative support to the Operations ManagerFill in for Operations Manager when Mgr is out of office. Duties can include, but not limited to:

• Entering end of night notes for Events
• Entering in Labor Costs into Excel Spreadsheet
• Staffing
• Receiving calls/texts from staff
• Review of the Tripleseat calendar with Ops mgr.
• Input catering staff schedules into the 7-Shifts program. Updated daily and if/when changes are made
• Input catering OPS personnel schedule (office front/OPS back) into 7-Shifts.
• Attend weekly

BEO & P/L

meetings. Participates by asking thoughtful questions. Take notes to determine which equipment is needed for event pack outs.

• Review all BEOs with OPS management for pack out details.
• Create an individualized pack out for each event.
• Create time sheets for all events.
• Create food tags/buffet menus/bar menus for events
• Create LEAD packets for each event (attaching Lead BEO, staffing info, timesheets, floorplans, rental contract, etc.)
• Generate van schedules (weekly) for events
• Manage operations department invoices (receiving, scanning, accepting, filing, organizing).
• Uploads new employee

FOOD HANDLER & MAST LICENCES.

Reviews expiration status and follows up with current staff to keep licenses updates. Responsible for maintaining the license binders on all fleet vans and master office binder.

• Places orders as requested with distributors (including but not limited to Alcohol, Beer, Wine, Coffee)
• Assists with weekly inventory
• Assists with logging beverage consumption from events
• Help with loading and unloading of vans as needed
• Drives/moves vans as needed
• Purchases office supplies as needed
• Staffed on events as needed/available
• Can be scheduled to be on standby on event days as an emergency runner (bring missing items to events, etc.

Customer Service

• Provide consistent, reliable, and inspirational leadership to the team.
• Monitor service standards during event visits, addressing performance challenges as needed.
• Ensure all Standard Operating Procedures fulfill Feedme standards of service and that standards are communicated to employees.
• Monitor food presentation standards through quality control inspections to ensure adherence to recipes, food specs, proper food handling, proper sanitation procedures.
• Ensure proper sanitation standards are being met in accordance with local Department of Health guidelines.
• Oversee equipment maintenance and repairs as needed.
• Set performance goals per event and assure that the staff performance during service is successful, professional, and meets all standards set forth by the company.
• Assist in relationship management with VIP clients and guests.
• Assist Catering Director and General Manager with other projects as assigned.
• Ability to interact with diverse and high-volume customer base in a friendly and efficient manner.

Food Service

• Works with culinary team to translate food knowledge to service staff.
• Understands proper food service and trains staff on proper service.
• Has a clear understanding of different styles of catering service; table-side, buffet, stations, tray pass, etc.

Beverage ServiceBar Program:

in partnership with General Manager, oversees the ordering and inventory process, cash bar management as needed, collaborates with Sales Team to bring in and drives sales for new products.

Leadership (if applicable):

• Ability to effectively balance hours of self and staff to maintain motivated, professional staff.
• Maintain open door policy with all employees.
• Work with Human Resources to oversee compliant practices associated with hiring, performance management and termination processes.
• Identify hiring needs, maintain proper management and hourly staffing levels.
• Work with Human Resources to maintain a consistent pulse on employee performance, staying proactive to address challenges and acknowledge development opportunities.
• Oversee employee training and development including creation and maintenance of training materials and SOPs.
• Performance conversations, as needed.
• Training Leads to assist in operations in the absence of Operations Manager or Operations Assistant presence.
• Supporting annual seasonal staff training.
• Report performance issues to Human Resources.

Administration (if applicable):

• Review and maintain records of department invoices, including filing, scanning, and organizing appropriately.
• Order office supplies as needed.
• Create and track catering vehicle maintenance including gas and service.
• Assist with staff communications including emails and phone calls.
• Monitor staff schedules.
• Additional tasks as assigned.

Required Skill Qualifications:

• Exceptional customer service and professionalism.
• Ability to multitask in a fast-paced environment.
• Able to prioritize needs by urgency, reprioritizing as needs change.
• Excellent attention to detail.
• Strong Verbal and Written communication skills.
• Ability to problem solve and reprioritize tasks as needed.
• Effective time management.
• Ability to work well under pressure.

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential function from the list above satisfactorily.
• The requirements listed below are representative of the knowledge, skills, and abilities required.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EXPERIENCE, EDUCATION, AND CERTFICATIONS

Education Level:

Bachelor s degree in hotel, food and beverage or hospitality management or related industry experience preferred.

Experience Level:

3 plus years experience in catering, restaurant or hotel food and beverage leadership role.

Required:

• Ability to obtain a Washington State Food Handlers Certification.
• Ability to obtain a Washington State MAST/alcohol education certificate.
• Ability to obtain Class 12 MAST Permit for alcoholic beverage program management (management positions only).
• Minimum 21 years of age to serve alcoholic beverages.
• A valid Washington State Driver s License and ability to pass a Motor Vehicle Check if positions requires use of company vehicle(s).

Preferred:

• Knowledge of Computerized P.O.S. Systems and MS Office programs.
• Food Safety Certification.
• Certification in alcohol awareness program.
• Certification of previous training in liquor, wine, and food service.
• Certification in C.P.R.
• Customer service training.
• Ability to communicate in a second language.

ESSENTIAL PHYSICAL REQUIREMENTS

• The physical requirements listed are representative of those that must be met by an employee to successfully perform the essential functions and key responsibilities of this position. Work conditions in certain areas of the restaurant can be hot, cold, wet, slippery and/or noisy.
• Frequent walking (up to 12 hours), including climbing up and down stairs is required. Ability to sit, stand, walk, climb stairs, bend, lift, twist, kneel, crouch, crawl, pull, push, carry, grasp, reach and stoop as needed, sometimes for extended periods, and to occasionally lift and carry heavy items up to 50 pounds (may be aided).
• If office work is required, it involves remaining in a stationary position most of the time in front of a computer, using a keyboard, mouse and telephone.
• Regularly operate a computer and other office equipment.
• Occasionally move about the work site to access file cabinets, office equipment, etc.
• Exert up to 10lbs of force occasionally, and/or a negligible amount of force frequently or regularly move objects.
• Communicate and exchange information with colleagues, clients and other individuals in person and electronically.
• Home/remote work, if applicable and as needed, to be approved by supervisor.
• Availability required for extended and various work hours, including nights and weekends.

REQUIRED COMPETENCIES

• Highly developed sense of ownership, responsibility, and commitment to quality.
• Proven ability to manage multiple tasks, shifting deadlines, and project management.
• An investigative mind, strong business acumen and problem-solving skills with the ability to anticipate issues and think through solutions.
• Self-motivated, organized, and ability to effectively multitask and manage multiple priorities at the same time.
• Strong communication skills, ability to effectively communicate across various audiences.
• Strong analytical skills and detail oriented with the ability to summarize, draw conclusions with data and intelligence and solve problems.
• Possess good business judgment and strong decision-making skills.
• Solid written and verbal communication skills; strong presentation skills.
• Ability to be flexible and adapt to changing priorities.
• Ability to function in a self-directed work environment with minimal oversight.
• Possess a high level of maturity, discretion, tact, judgment, and ability to maintain confidentiality.
• Proficiency in all management aspects in the catering industry.
• Strong background in service development, evaluation, and training.
• Strong self- management skills: ability to plan and organize, to handle high volume workload with multiple competing priorities and to use time efficiently.
• Excellent organization and time management abilities.
• Set example for others by demonstration of core values.
• Experience in leading, motivating and developing employees.
• Maintain the highest standards of confidentiality and professionalism.
• Ability to allocate resources in a cost-conscious environment.
• Skilled in critical thinking and problem solving with the ability to identify issues and mobilize available resources to eliminate project bottlenecks.
• Superb communication and listening skills with the ability to communicate in English, both verbally and in writing.
• Proficient in: Microsoft Office- including Outlook, Word, Excel and Teams.
• Experience with Canva preferred.
• Strong beverage knowledge including craft cocktails, wine, and craft beers.
• Culinary background preferred.
• A valid drivers license and ability to drive company vehicles.

Why we love working at

Feedme Hospitality:

We offer medical, dental and vision benefits to anyone working 25+ hours/weekWe post schedules 14+ days in advance and all employees have Sick Hours and/or PTO availableWe are closed Thanksgiving, Christmas Eve, Christmas Day, New Year s DayAll employees can enroll in Flexible Spending Account Benefits, regardless of number of hours worked per week.

Including:

Healthcare FSA, Dependent Care FSA and a Commuter Benefit Plan.

Dining DiscountsSalaried positions offer 401k and Long-Term Disability InsuranceWe use industry leading tools such as: Toast, RASI, 7shifts, Triple Seat, Open Table, Canva

• Please note: Shooby Doo Catering at SAM and MARKET at SAM employees must pass a background check to be eligible for hire.