Catering Server Shift Lead

OVERVIEW
The Catering Server Shift Lead is responsible for overseeing the smooth execution of catering events by managing the serving staff, coordinating with the kitchen, and providing excellent guest service, all while maintaining high standards of quality, safety, and efficiency.

KEY FUNCTIONS
 Event Preparation

• Staff Briefing: Conduct pre-shift meetings to inform the team about event details, such as the menu, schedule, guest count, and any special instructions.
• Setup Supervision: Ensure the event space is set up correctly, including arranging tables, chairs, and serving stations according to the event plan.
• Equipment Check: Confirm that all necessary serving equipment is available and in proper working condition.

Team Leadership

• Task Assignment: Assign specific tasks to serving staff, ensuring clarity on roles and responsibilities.
• Training and Support: Provide on-the-spot guidance and support to servers, offering training or feedback as needed.
• Conflict Resolution: Handle any issues or disputes among staff quickly and professionally
• Sanitation Enforcement: Ensure all serving staff adhere to proper food handling and sanitation procedures throughout the event.

Service Management

• Quality Control: Monitor service to ensure that food and beverages are served according to the event's standards and guests' needs are met promptly.
• Guest Interaction: Act as the main point of contact as needed for guests, addressing any questions, concerns, or special requests.
• Problem Solving: Resolve any service-related issues that arise during the event to ensure guest satisfaction.

Coordination with the Kitchen

• Timing Coordination: Work closely with the kitchen team to synchronize food preparation and serving times, ensuring everything runs according to schedule.
• Special Requests: Communicate any special dietary needs or last-minute changes to the kitchen staff.

Post-Event Duties

• Cleanup Supervision: Oversee the cleanup process, ensuring all items are properly packed, cleaned, and stored.
• Staff Debrief: Conduct a post-event debrief with the team to discuss what went well and areas for improvement.
• Reporting: Complete any necessary post-event documentation, such as incident reports or feedback forms.

 Communication

• Liaison with Event Coordinator: Maintain clear communication with the event coordinator or manager to ensure the event runs smoothly.
• Guest Feedback: Gather and relay guest feedback to improve future events.

 THE LSC WAY
Our Culture is a top priority. As part of our commitment to culture, we have written several “Fundamentals” called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are: 

• Take Ownership
• Look Ahead and Anticipate
• Do the Right Thing, Always
• Pay Attention to the Details
• Treasure, Protect, and Promote our Reputation 

Knowledge, Skills, and Abilities

• Must be able to work independently and with all levels of leadership, as well as in a fast-paced, high energy and physically demanding environment
• Ability to lead, mentor guide, and direct a team and hold accountable for specific goals set through management
• Able to collaborate well with others to achieve goals
• Excellent written and verbal communication skills; attention to detail
• Work schedule varies and will include working days, nights, holidays, and weekends and requires standing and/or walking for extended periods
• Must be able to work indoor and outdoor service/events

 MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or/ability required.   Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.  

• 1+ Years leadership experience in the hospitality industry
• ServSafe Food Handler Certification; We will provide training for certifications
• ServSafe Alcohol Certification: We will provide training for certifications
• Current CPR, First Aid, AED certifications: We will provide training for certifications

 REPORTING TO THIS POSITION
 No supervisory responsibilities  

PHYSICAL REQUIREMENTS
Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc.  Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are more than those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds.

ABOUT US 
Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.

With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.

Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.