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Job Role:
Pilot, Captain / Commander
United States
Job description

The Primary responsibility of the Catering Operations Captain is to provide the highest quality of service to our clients at all times. Other responsibilities include ensuring that Field to Table standards are being upheld and we are providing exceptional customer service and seamless operations at all times.

Additionally, provide suggestions for increased profitability, and productivity. As a supervisor you are expected to give direction, solve problems, meet deadlines and make decisions to ensure satisfaction in all areas of Field to Table at The Field Museum. The Catering Operations Supervisor should be familiar with all FTT policies, business strategies and missions. The Catering Ops Supervisor is an integral part of the Catering Team and supports all Catering operations as needed.


? At the direction of Catering Manager lead execution all External and Internal fully catered events ensuring quality, consistency and 100% client satisfaction.

? Lead the staffing team providing excellent and professional service at all times. Be attentive to clients and guests needs to make them feel welcome, comfortable, important and relaxed.

? Properly set up event according to FTT standards and deadlines.

? Supervise and lead both internal and temp staff during fully catered events including event set up, during, and through end of event closing.

? Complete equipment pulls, check in equipment rentals, sorting, and labeling as directed

? Manage Temp Staff Check In ensuring all staff is properly dressed in uniform and looks presentable prior to getting on the floor

? At the direction of CM Holds pre-function meetings with servers to ensure smooth, efficient service, assigns server stations and coordinates the timing of courses with the kitchen personnel.

? Supervises operations surrounding bar service ensuring all polices and standards are being upheld.

? Lead close-out of all fully catered events including doing final walk through with CM and Aramark Housekeeping at the end of each event securing all equipment and supplies. Check out of all staff.

Job Requirements

? Must have BASSET and Food Handlers certifications

? Must be able to work at a rapid pace while maintaining attention to detail

? Must have experience managing Temp Staff

? Must have the ability to handle more than one task at a time.

? Must have demonstrated good supervisory skills.

? Must have good communication and team skills.

? Must have teaching and motivational skills.

? 2 - 5 yrs experience in the food & beverage industry.

? Minimum 1 yr fine dining event supervisory experience

no requirements specified