Catering Captain / Lead

Position Summary

Event Leads are the on-site leaders responsible for delivering Tin Kitchen’s service standards at weddings, corporate events, private dinners, and drop-offs. They ensure the team is well-informed, the client is taken care of, and the event is executed according to Tin Kitchen core values: Trust the Process, Integrity in Action, Navigate Challenges Calmly.

Event Leads represent Tin Kitchen’s professionalism, polish, and leadership. They are problem-solvers, communicators, and quality-control guardians — ensuring every event reflects the highest standards of service.

Core Responsibilities:

1. Pre-Event Preparation

• • Read all emails and communications regarding assigned events.
  • Review BEOs and all supporting documents thoroughly, ensuring complete
    understanding of:
  • Timeline
  • Service style
  • Floorplan / venue layout
  • Staffing expectations
  • Menu details
  • Rental needs and equipment notes
  • Ask clarifying questions ahead of time — no surprises on event day.
  • Assist in pulling and loading vans when necessary, confirming items match pull lists.

2. On-Site Leadership & Team Management

• • Lead all FOH team members, including temporary staff without Tin Kitchen training.
  • Assign tasks based on skill, service style, and event flow.
  • Maintain Tin Kitchen’s standards of professionalism, communication, and presentation at
    all times.
  • Model calm, confident leadership — especially during challenges or timeline shifts.
  • Ensure staff follow SOPs and uphold Tin Kitchen culture (“TIN”: Trust the Process,
    Integrity in Action, Navigate Challenges Calmly).

3. Service Execution

• • Execute all styles of service seamlessly, including:
  • Plated
  • Buffet
  • Stations
  • Family-style
  • Passed hors d’oeuvres
  • Drop-offs with setup
  • Oversee food presentation quality and consistency.
  • Assemble simple food items on-site when needed (appetizers, garnishes, small plates,
    displays).
  • Maintain oversight of bar setup and bartenders, ensuring alignment with BEO details.
  • Confirm all service areas stay clean and organized throughout the event.

4. Client & Guest Relations

• • Serve as the primary on-site point of contact for clients, planners, or venue staff.
  • Answer guest questions politely and professionally.
  • Resolve client concerns or special requests quickly and discreetly.
  • Communicate any issues, timeline changes, or major concerns to FOH Manager
    afterward in post-event report.

5. Post-Event Responsibilities

• • Manage breakdown, ensuring proper teardown procedures and venue rules.
  • Oversee loading of all items back into vans, checking against pull lists.
  • Confirm equipment, smallwares, linens, and service items return to Tin Kitchen.
  • Report missing, damaged, or incorrect items immediately.
  • Submit a detailed Post Event Report to the FOH Manager outlining:
  • Team performance
  • Client interactions
  • Timeline or service notes
  • Equipment or inventory issues
  • Opportunities for improvement

6. Upholding SOPs & Tin Kitchen Standards

• • Maintain complete knowledge of current FOH SOPs and service procedures.
  • Train and guide staff in on-site adherence to standards.
  • Hold team accountable for professionalism, teamwork, appearance, and behavior.
  • Reinforce Tin Kitchen values at every event

Qualifications & Skills

• • 1–2 years in hospitality, catering, or event leadership preferred
  • Strong communication and people-management skills
  • Ability to lead diverse teams, including temporary workers
  • Calm, confident problem-solver under pressure
  • Knowledge of service styles and catering best practices
  • Professional appearance and polished client presence
  • Ability to lift 30–50 lbs and assist with equipment
  • Organized, proactive, and detail-oriented mindset

Success Indicators

• • Events run smoothly, on time, and to Tin Kitchen standards
  • Staff feel supported, directed, and organized
  • Client feedback is consistently positive
  • No missing or incorrect items returned to warehouse
  • Thorough, accurate post-event reports submitted every time
  • Professionalism and calm leadership observed at all events