Website Hershey Entertainment and Resorts
“The Catering Team Leader is directly responsible for the daily operation and supervision of staff in a HERSHEYPARK Food & Beverage Catering location during scheduled shifts. This position will be responsible for: banquet operation (set up, tear down), food production, supervising of staff throughout the banquet and meeting the demands of the client. It is the responsibility of this position to possess, lead and instruct on the company’s core values; The primary working time frame for the position revolves around the HERSHEYPARK season to include Spring, Summer and Fall seasonal operations. This position may also assist at other Hershey Entertainment Complex locations on an as needed basis (HERSHEYPARK Arena, HERSHEYPARK Stadium, GIANT Center, and Hershey Theatre).”
Determine food production and maintain food production based on catering demands
Train and supervise employees to ensure friendly, positive guest interactions and provide employees with necessary information to answer guest questions.
Provide training to employees on catering job tasks
Ensure catering is opening and closing based on banquet requirement
Monitor appearance and operations (inside and outside) of the catering locations; cleanliness, music, line allocation food, safety ect.
Monitor staffing levels and report shortages and excess staff to direct supervisor
Ensure safe food handling standards and ensure quality product in line with federal, state and company laws and policies
Maintaining equipment properly, and report problems with equipment to maintenance staff during operations so that problems are corrected or report to direct supervisor for work order process
Ensuring strict adherence to Child Labor Laws, and reporting any potential violations to a full-time manager immediately
Handling both guest compliments and complaints, and be able to answer guest questions or to direct them to the appropriate source of information
Work with Sales Team to assist Clients on an as needed basis
Assist Building Supervisor with inventories for food, paper and chemicals
Adhere to financial procedures as it relates to money bags, banquet accounting and revenue reporting
Perform other job related assignments and tasks as assigned
Must be 16 years of age or older on the date of applying
Must be certified or be able to pass an alcohol service class if 18 or older and working in a location that serves alcohol (RAMP Training – will be provided)
Must be able to clearly communicate, read and write in English
Must have reliable, steady transportation to and from work
Must be self-motivated to complete tasks and be able to multi task while prioritizing job tasks and assignments
Must display a positive attitude, eagerness to learn, and professional image in compliance with Hershey Entertainment & Resorts guidelines
Must be able to work a flexible schedule that includes Monday through Sunday (including Holidays) with shifts starting as early as 7am and ending as late as 1am, and must be able to work a minimum of two (2) weekends (Saturday and Sundays) each month
Must be able to work a minimum of four (4) days and at least 32 hours per week during May, June, July and August
Continuous employment from September to December is appreciated and shoulder season availability will be considered by management when considering applicants for promotion.
Physical requirements include standing (for periods up to at least 8 hours at a time), walking (including up and down stairs), bending and repeated lifting (up to 20 pounds without assistance)
Regular outside work in various weather conditions is required (including, hot, cold, rain, snow and other inclement weather)
Employee must provide proper footwear (black non-skid / non-slip sneakers)
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
Hershey Entertainment & Resorts is an Equal Opportunity Employer
To apply for this job please visit careers.hersheyjobs.com.