Catering Coordinator Salary at Catertrax Inc BETA

SUMMARY The Concessions Manager creates and maintains a positive F&B team culture of customer service and team engagement while preparing F&B areas and servicing all events in concessions, kiosks, premium bars and all F&B portables daily. This individual oversees all food and beverage guest services, focusing on Concessions and Premium Bar services and while assisting F&B Director with overseeing the F&B Dept. as needed. This role includes coordinating and training foodservice employees, cashiers, runners, non-profit groups, bartenders and support teams to ensure efficient, sanitary, and profitable operations that consistently deliver premium services to all guests, visitors and vendors at The Blue Cross Arena. Duties are performed personally and/or through supervisors. The Concessions Manager collaborates with the F&B Leadership Team, Sales and Operations department to ensure clients' needs are met and provides event oversight with all F&B concessions and bar services while maintainin

Donald Ross Pub Restaurant Manager Job Title: Donald Ross Pub Restaurant Manager Department: Food & Beverage Reports To: Director of Food & Beverage Supervises: DRP Assistant Manager, Supervisor, Service Staff Classification: Full-Time/Year-Round, Exempt Job Summary: The Donald Ross Pub (DRP) Restaurant Manager oversees all à la carte dining operations within the Donald Ross Pub, Oak Hill’s casual dining venue. As a leader in food and beverage services, this role ensures the highest level of service, quality, and professionalism consistent with Oak Hill’s Platinum standards. The DRP Manager is a hands-on leader, fostering a strong team culture and delivering an exceptional dining experience. With a focus on innovation, organization, and member satisfaction, the manager works collaboratively with the Director of Food & Beverage and other departments to achieve operational success. Core Competencies and Expectations: Embody Oak Hill’s “Acorns of Excellence.” Present a professional, polis

Pay Rate: $20.00 per hour Per Diem GENERAL SCOPE: To assist the Executive Chef in supervising, coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. EDUCATION / QUALIFICATION: Associate's degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Must be ServSafe Certified. ESSENTIAL FUNCTIONS: Produce high quality culinary experience for resident meals, special catering events and in retail locations on campus. Supervise kitchen staff to ensure all deadlines are met in food production based on recipes, serving temperatures and portion control. Cook and otherwise prepares foods according to recipes. Responsible for quality and consistency of product taste and presentation. Utilize approved food recipes and production standards to ensure proper quality, serving temperatures and standard portio

Job Description Job Description Responsiblities: ● Position requires flexibility as well as versatility ● Must be reliable and responsible for your own transportation ● Capable of driving company vehicles including operating food trucks(mobile for on site events) ● Strong Knife, Cooking skills ● Ability to be coachable, trained on “Chef’s” procedures and the way we do things ● Strict cleanliness and sanitation as well as organization ● Capable of managing themselves as well as others if asked to(on-site) ● Putting away orders ● Capable of firing jobs ● Rotating/FIFO procedures ● Working seamlessly with Chef/ Chef De Cuisine on production ● Capable of working in cooperation with front of the house coordinator and or point of contact on catering events ● Communicating with Chef concerning management of inventory and ordering ● Responsible for checklist, required food as well as equipment for on site events ● Work with kitchen staff to guarantee planning(logistics), coordination, and exec

SUMMARY Responsible for all management of Blue Cross Arena food services, food quality, guest service standards, and sanitation standards in all F&B areas; all Kitchens, Concessions, Luxury Suites, Party Decks, Conference Center, Premium Bars, Kiosks and Artist, Crew or Team Catering. Coordinates hiring, scheduling and directs training of all food service employees in food preparation and other activities as needed. The Executive Chef is responsible for ordering, receiving, storage of all foods and ensuring proper preparation of all foods, and food related regulations, quality standards and adheres with all VenuWorks sanitation standards ensuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. The Executive Chef must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on

The Campus Center Events Coordinator Assistant plays a vital role in supporting the planning, promotion, execution, and follow-up of campus events and activities. This position involves coordinating logistics, managing on-site needs, assisting with event marketing, performing administrative tasks, and providing frontline customer service. The Assistant helps create engaging experiences for students, staff, and visitors while ensuring events run smoothly from start to finish. This role requires a creative, detail-oriented, and service-minded individual with strong communication and organizational skills who thrives in a dynamic and collaborative environment. This individual must wholeheartedly embrace the mission of Golisano Institute for Business & Entrepreneurship. Event Planning Assistance: Assist in the planning, coordination, organization and execution of campus events, including meetings, workshops, conferences, and social activities. Participate in brainstorming sessions and cont