2 Catering & Events Booking Assistant Middle TN Jobs in Nashville, TN

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Catering & Events Assistant Middle TN

A Marshall Hospitality

Nashville, TN | Full Time

$40k-55k (estimate)

5 Days Ago

Catering & Events Booking Assistant Middle TN

A Marshall Hospitality

Nashville, TN | Full Time

$42k-59k (estimate)

2 Weeks Ago

Catering & Events Booking Assistant Middle TN

$42k-59k (estimate)

Full Time | Retail 2 Weeks Ago

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A Marshall Hospitality is Hiring a Catering & Events Booking Assistant Middle TN Near Nashville, TN

A. Marshall Hospitality is hiring a qualified Catering & Events Booking Assistant to join our team in Middle Tennessee! A. Marshall Hospitality family of restaurants includes 8 Puckett's Grocery & Restaurant locations, Deacon's New South, and 2 Scout's Pub locations.

POSITION INFORMATION
Position: Catering & Events Booking Assistant
Location: Middle TN
Start Date: As Soon as Available
Status: Full-time / Non-Exempt and at-will
Hours: Vary - Days, Evenings, Weekends

JOB SUMMARY

The Catering & Events Assistant acts as the key liaison between the restaurant managers, clients, staff, and 3rd Party vendors leading up to the event, ensuring that the client's needs are met. They are responsible for helping prepare all event documentation and coordinate with the restaurant, person in charge of the event and customer to ensure consistent, high level service through pre-event, event, and post-event phases. They are also responsible for helping make sure the event is executed properly and staffed.

BENEFITS PACKAGE

Hourly rate of $22 paid bi-weekly in accordance with our payroll schedule, with your first performance check-in within 90 days.
Quarterly commission pay-out of 2% for all new events that are directly supervised by you onsite from start to finish. Repeat events not be eligible for commission pay-out.
Locations include- Deacon's New South, Scout's Midtown, Scout's Westhaven and all current Puckett's Locations with the exception of Pigeon Forge.
50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages
50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel
Discounted rates available for catering services for all of our affiliated restaurants.

ESSENTIAL RESPONSIBILITIES

PRIMARY

Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan."
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
Help coordinate and manage the set-up and production of the event, ensuring the delivery of a high quality event.
Works with the Catering Booking Manager and directly with the Restaurant General Manager and Catering Captains to schedule staff for both onsite and offsite events, with the final approval from the General Manager required.
Work directly with the Catering Booking Manager and the Restaurant General Manager on food and beverage purchases, with the final approval from the General Manager required.
Helps ensure catering van clean, stocked and organized
Helps ensure catering room clean, stocked and organized
Helps keep inventory of equipment and supplies, inform General Manager and Catering Captain when equipment or supplies needs to be ordered

OPERATIONS

Assists Catering Manager with the following-

Follow up with clients for final planning details 1 week to 2 days prior to event
Assist with following up with client emails and any client needs.
Communicate with clients day of event to ensure customer satisfaction and all needs are met
Oversight of Event Supervisor's checklist before/after each event.
Oversight to make sure Event Supervisor and employee meetings take place and offer suggestions for improvement.
Direct greeting of guests on site and oversight of events.
Make recommendations you genuinely feel your guest will enjoy.
Oversight to make sure staff check guests' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Oversight to ensure the restaurant or on-site location is returned to the original setup.
Oversight to make sure the Catering and Events Manager checklist is complete before/after each event.

TEAM MANAGEMENT - ON DIRECTLY SUPERVISED EVENTS

Oversee, coach, and train staff on the standard of performance needed during an actual event.
Attend staff meetings as needed 90 minutes prior to guests' arrival to go over details, timeline, and duties.
Assign staff duties and manage event timeline to ensure duties are accomplished to the client's expectations via the BEO, event checklist, and execution plan.
Oversee, coach, and train staff on standards of performance leading up to the actual event.Prepare and ensure staff meetings occur 90 minutes before guests' arrival.
Coordinate with staff to ensure guests' needs and support the operation of the event.
Attend scheduled employee meetings as needed and offer suggestions for improvement.
Ensure staff close with kitchen staff and properly store everything away.
Fill-in for fellow employees when needed to ensure guest service standards and efficient operations.

ESSENTIAL TOOLS & TECHNOLOGY

TOOLS

Carbonated beverage dispenser (draught foam control devices, electronic beer line maintenance equipment, refrigerated liquid recirculation equipment, soda dispensers)
Ice Dispensers
Ice shaver machines or accessories (ice chippers, ice crushers, ice flakers)
Non-carbonated beverage dispenser

TECHNOLOGY

Cash Register
Aloha Point of Sale System
R365: Restaurant Management Platform
Employee Lifecycle Platform: Dominion Payroll
Google for Business: Google Email, Google Drive, and Google Calendar
Inventory Management Software: R365
Word Processing Software: Microsoft Word or Google Docs
Spreadsheet Software: Microsoft Excel or Google Sheets
TripleSeat

ESSENTIAL QUALIFICATIONS

Be 21 years of age or older.
Have reliable transportation to and from work.
Must pass the federally mandated E-verify process.
Must have an Alcoholic Beverage Commission (ABC) serving permit.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Must have a basic knowledge of dining room and service procedures and functions.
Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
Be able to work in a standing position for long periods of time (up to 8 hours).
Be able to safely lift and easily maneuver trays of food and beverage frequently weighing up to 20 to 30 pounds.

Must be self-disciplined, take initiative, contain leadership abilities, and must be outgoing.

Must have a pleasant, polite manner and a neat and clean appearance.
Required to work closely with team members to collectively produce a successful event.
Must be able to carry up to 50 pounds when needed to perform your job duties.

ESSENTIAL COMPETENCIES

Excellent positive communication skills for dealing with diverse staff.
Honest and trustworthy beyond doubt.
Time management and organizational skills.
Must be self-disciplined, have initiative, leadership skills and must be outgoing.
Pleasant, polite manner and a neat and clean appearance.
Multi-tasking and problem-solving: Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

EEO STATEMENT
A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.