Description

GENERAL PURPOSE OF JOB

The Event Lead collaborates with the Sales Managers/Producers on-site and manages all aspects of catered events including set-up, execution, and breakdown. They ensure all departments including kitchen, bar(s), and outside creative partners execute the event flawlessly per the BEO and the timeline.

The Event Lead is responsible for giving all FOH employees their event assignments, meal breaks, employee feedback, and direction on-site. The Event Lead is also the liaison for the front of house and back of house communication on-site. Additionally, this position will be required to address and solve any questions, issues, or concerns throughout the duration of the event.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Uphold the high standards of 24 Carrots Handbook and policies.
2. Represent and uphold the 24 Carrots' core values: Trustworthiness, Collaboration, Service Excellence, and Dedication.
3. Have a complete understanding of the event specific BEO and all accompanying paperwork.
4. Delegate event assignments and tasks to FOH staff based on specific event details and needs.
5. Must have full knowledge of the event menu and be prepared to explain it to guests.
6. Ensure all FOH staff is working safely and efficiently at all times.
7. Be proactive in anticipating the needs of the client and guests.
8. Remain positive, friendly, and possess excellent communication skills throughout the duration of the shift.
9. Encourage a hospitality driven environment.
10. Responsible for managing event staff timekeeping including clocking in/out and designating meal breaks.
11. Grade all FOH staff on timesheet at the end of each event.
12. Issue Employee Feedback and forward written documentation to Staffing Manager and Human Resources in a timely manner for follow-up.
13. Conduct uniform checks and document feedback as needed.
14. Communicate effectively with the Kitchen team.
15. Manage FOH bar team on-site.
16. Ensure all staff onsite are aware of BEO and event details.
17. Conduct training or additional instruction necessary to ensure the event is a success.
18. Ensure client, coordinator, or other VIPs are well taken care of and provided the highest level of customer service.
19. Oversee set-up and clean-up and assist when necessary (including but not limited to truck unloading/loading tables, chairs, linens, place settings, scullery, buffet, food/beverage stations, trash removal, event space cleaning, and final walk-through with client or coordinator.)
20. Manage and oversee all aspects of the event including cocktail hour, food & beverage service, bussing, cleaning quality control, trouble shooting and client/coordinator communication.
21. Fill out and complete event evaluation form, timesheets, spout kit checklist and apron checklist.
22. Fill out and complete any necessary event extensions and food waivers with the client/coordinator.

SUPERVISORY RESPONSIBILITIES

Directly supervise event staff members on-site. Carry out supervisory duties in accordance with 24 Carrots’ policies, handbook, and applicable laws. Responsibilities include overseeing and addressing complaints and troubleshooting. Accomplishes employee results by communicating job expectations, planning, monitoring, and praising successful job tasks. The lead is also responsible for coaching and providing feedback to employees on-site. The lead should be enforcing policies, procedures, and productivity standards.

Qualifications

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

1. Professional, enthusiastic, responsible, and dependable team player.
2. High level of personal hygiene.
3. Good organizational and management skills.
4. Can work well under pressure.
5. Superior oral and written communication skills.
6. Ability to quickly identify and resolve issues.
7. Remain coachable and flexible.
8. Meticulous and ambitious.
9. Adept at building and motivating teams.
10. Self-motivated, takes initiative and willing to acquire new skills.
11. Willingness to work in a collaborative environment with co-workers from diverse technical backgrounds.
12. Strong logic and reasoning skills to identify strengths and weakness of alternative solutions and approaches to issues as they arise.
13. Ability to provide guidance, instruction, direction, and leadership to a group of individuals for the purpose of achieving group aligned results.
14. Current California Food Handler’s card required.
15. Current ServSafe Allergens Certification required.

EDUCATION AND/OR EXPERIENCE

1. Minimum of six months to one year of related experience and/or training.
2. Must possess a current Food Handler’s Certification or provide one within 14 days of hire date.
3. Must possess a current ServSafe Allergens Certification or provide one within 14 days of hire date.
4. Reliable source of transportation and clean driving record are required.

LANGUAGE/MATHEMATICAL SKILLS

1. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
2. Ability to write routine reports and correspondence.
3. Ability to speak effectively before groups of customers or employees of an organization.
4. Ability to add and subtract low digit numbers and multiple and divide by 10’s and 100’s.

REASONING ABILITY

1. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
2. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is frequently required to walk, stand, sit, use hands to finger, handle or feel; and reach with hands and arms; talk and hear.
2. While performing the duties of this job the employee is regularly required to stoop, kneel, crouch, or crawl.
3. While performing the duties of this job, the employee is occasionally required to sit, climb, or balance, and taste and smell.
4. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to more than 100 pounds.
5. Specific vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job the staff is frequently exposed to outdoor weather conditions.
2. While performing the duties of this job, the staff is occasionally exposed to wet or humid conditions; to moving mechanical parts; fumes or airborne particles; risk of electrical shock; and work in highly precarious places.
3. The noise level in the work environment is usually moderate but there will be cases where the noise level is loud to extremely loud.
4. This position occasionally requires flexibility to start shift earlier and end shift late with little to no notice.
5. While performing the duties of this job, the employee will more often be working offsite and will possibly be required to exceed 8hrs per day.