From H-E-B's posting. “We” and “our” refer to the employer.
Responsibilities Job Summary: As your Restaurant's Catering Specialist, you'll promote, price, plan, coordinate, and execute special event orders. Based on your knowledge and expertise, you'll make suggestions and provide options to help each customer plan the perfect function, and then follow through on service and food quality to ensure complete satisfaction.
Key Responsibilities & Essential Functions: Food Service: Creates / consults on menus based on knowledge of food and food prep, available kitchen capacity, prep / cook times, event specifics, etc. Trains line / prep cooks to help with catering orders Ensures all government / company regulations and standards for product freshness, safety, refrigeration, and sanitation are met Assists purchasing / receiving tasks for total restaurant facility Prepares required paperwork, including forms, reports, and schedules in an organized and
timely manner Directs administrative details such as financial operations, dissemination of promotional materials, and responses to inquiries Consults with customers to determine objectives / requirements for events such as meetings, special parties, and banquets Obtains event-related specifications and pertinent information (e.g., number attending, schedule of events, menu, etc.) Creates quotes; prepares contracts; secures customer signatures; collects deposits as required Regularly reviews upcoming event function sheets; modifies as
needed Documents final arrangements with clients; maintains records of event aspects, including financial details; prepares schedules for each off-site event Directs / supervises breakdown and cleanup after each event Accounts for all equipment and supplies; returns restaurant items to storage areas Coordinates event-related services (e.g., transportation / delivery, facilities, catering, signage, displays, special needs requirements, printing, etc.); evaluates / selects service providers according to customer requirements
Requisitions equipment and supplies needed for each event, ensuring they meet customer expectations / requirements Inspects event sites prior to the start of each function (room setup, menu, service staff, etc.) Greets customers prior to the start of each event; continually observes, directs, and assists staff Confers with staff at event site to coordinate details; ensures guest needs are met throughout event Monitors events to ensure compliance with regulations / laws, and satisfaction of customers; resolves any issues that arise
Returns / arranges for return of rented materials Conducts post-event evaluations to determine how future events could be improved Also may be scheduled to work varying positions in the department Other duties as assigned Sales: Solicits / promotes special event business through advertising, cold-calling, contacting past customers, and relationships with local businesses Applies culinary / food prep knowledge to increase sales; suggests additional H-E-B products and services (e.g., floral, wine, etc.) Financial Functions: Prepares /
completes accurate billing at the completion of the function; collects final payment The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.
Qualifications & Key Requirements: Age Requirement: 18+ Work Experience: 1+ years of experience working front of house duties, banquet / event work, or related experience - Required Experience in ordering, inventory management, and shrink control - Required Knowledge/Skills/Abilities: Comprehensive culinary and food prep knowledge - Required Working knowledge of food and beverage service - Required Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Microsoft Office) (preferred) - Preferred Advanced customer service and
communication skills - Required Advanced planning and organization skills - Required Culinary and food processing skills - Required Ability to direct / lead a team - Required Ability to work a flexible schedule, including opening, closing, and weekend shifts - Required Ability to respond quickly and appropriately to guest concerns and feedback - Required Ability to handle guest feedback and resolve problems effectively - Required Ability to maintain a smile at all times, even when balancing multiple priorities - Required Business
acumen - Required Education: Culinary degree, or equivalent combination of culinary training and / or experience - Required Licenses/Certifications: Physical Demands & Working Conditions: Function in a fast-paced, retail environment Work extended hours and / or rotating schedules Safely maneuver around moving mechanical parts Constantly reach at waist, grasp Frequently be exposed to fumes or airborne particles, and toxic or caustic materials Frequently stand, walk, pivot Occasionally sit, reach at overhead, reach at shoulder, reach at
knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, push / pull with arms, pinch, perform fine motor movements, shoulder circumduction Occasionally be exposed to heat, ambient temperatures, and loud noise Frequently be exposed to wet and cold conditions Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day;
Occasionally: 0 - 2.5 hours per 8-hour day It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager. The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 8/1/2019
Responsibilities
Job Summary: As your Restaurant's Catering Specialist, you'll promote, price, plan, coordinate, and execute special event orders. Based on your knowledge and expertise, you'll make suggestions and provide options to help each customer plan the perfect function, and then follow through on service and food quality to ensure complete satisfaction. Key Responsibilities & Essential Functions: Food Service: Creates / consults on menus based on knowledge of food and food prep, available kitchen capacity, prep / cook times, event specifics, etc. Trains line / prep cooks to help with catering orders Ensures all government / company regulations and standards for product freshness, safety, refrigeration, and sanitation are met Assists purchasing / receiving tasks for total restaurant facility Prepares required paperwork, including forms, reports, and schedules in an organized and timely manner Directs administrative details such as financial operations, dissemination of promotional materials, and responses to inquiries Consults with customers to determine objectives / requirements for events such as meetings, special parties, and banquets Obtains event-related specifications and pertinent information (e.g., number attending, schedule of events, menu, etc.) Creates quotes; prepares contracts; secures customer signatures; collects deposits as required Regularly reviews upcoming event function sheets; modifies as needed Documents final arrangements with clients; maintains records of event aspects, including financial details; prepares schedules for each off-site event Directs / supervises breakdown and cleanup after each event Accounts for all equipment and supplies; returns restaurant items to storage areas Coordinates event-related services (e.g., transportation / delivery, facilities, catering, signage, displays, special needs requirements, printing, etc.); evaluates / selects service providers according to customer requirements Requisitions equipment and supplies needed for each event, ensuring they meet customer expectations / requirements Inspects event sites prior to the start of each function (room setup, menu, service staff, etc.) Greets customers prior to the start of each event; continually observes, directs, and assists staff Confers with staff at event site to coordinate details; ensures guest needs are met throughout event Monitors events to ensure compliance with regulations / laws, and satisfaction of customers; resolves any issues that arise Returns / arranges for return of rented materials Conducts post-event evaluations to determine how future events could be improved Also may be scheduled to work varying positions in the department Other duties as assigned Sales: Solicits / promotes special event business through advertising, cold-calling, contacting past customers, and relationships with local businesses Applies culinary / food prep knowledge to increase sales; suggests additional H-E-B products and services (e.g., floral, wine, etc.) Financial Functions: Prepares / completes accurate billing at the completion of the function; collects final payment The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations. Qualifications & Key Requirements: Age Requirement: 18+ Work Experience: 1+ years of experience working front of house duties, banquet / event work, or related experience - Required Experience in ordering, inventory management, and shrink control - Required Knowledge/Skills/Abilities: Comprehensive culinary and food prep knowledge - Required Working knowledge of food and beverage service - Required Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Microsoft Office) (preferred) - Preferred Advanced customer service and communication skills - Required Advanced planning and organization skills - Required Culinary and food processing skills - Required Ability to direct / lead a team - Required Ability to work a flexible schedule, including opening, closing, and weekend shifts - Required Ability to respond quickly and appropriately to guest concerns and feedback - Required Ability to handle guest feedback and resolve problems effectively - Required Ability to maintain a smile at all times, even when balancing multiple priorities - Required Business acumen - Required Education: Culinary degree, or equivalent combination of culinary training and / or experience - Required Licenses/Certifications: Physical Demands & Working Conditions: Function in a fast-paced, retail environment Work extended hours and / or rotating schedules Safely maneuver around moving mechanical parts Constantly reach at waist, grasp Frequently be exposed to fumes or airborne particles, and toxic or caustic materials Frequently stand, walk, pivot Occasionally sit, reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, push / pull with arms, pinch, perform fine motor movements, shoulder circumduction Occasionally be exposed to heat, ambient temperatures, and loud noise Frequently be exposed to wet and cold conditions Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager. The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 8/1/2019
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