Catering Lead

Coma Coffee Roasters; St. Louis (MO); On-site; USD 45,000 - 65,000; Full time

Job summary

Hi-Pointe Drive-In in St. Louis is seeking a Catering Lead to oversee store-level catering operations and lead a dedicated team. You will coordinate logistics with the Brand Catering Manager and ensure flawless execution of every order.

The role demands strong leadership, attention to detail, and a genuine passion for people, with the ability to manage setup, service, and safety across events while upholding Hi-Pointe’s hospitality standards.

Qualifications

• High school diploma or equivalent; some college preferred.
• Experience as Catering Supervisor or similar in hospitality.
• Strong knowledge of catering operations, event execution, and food safety standards.
• Excellent leadership to motivate and guide a diverse team.
• Organizational and time management abilities to handle multiple tasks.
• Strong interpersonal and communication skills for client and staff interaction.
• Flexibility to work evenings, weekends, and holidays as per event schedules.
• Hepatitis A vaccination record.

Responsibilities

• Assist in planning and coordinating catering, ensuring details are communicated to the team for flawless execution.
• Oversee setup and breakdown of catering spaces, ensuring high standards of presentation and cleanliness.
• Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.
• Address client or guest inquiries or concerns promptly and professionally.
• Lead and develop the catering staff in partnership with the General Manager.
• Collaborate with the Catering Manager to understand client requirements and preferences for each order.
• Communicate event details, menu options, setup requirements, and special requests to staff.
• Interact with clients during catering to ensure satisfaction and address concerns or requests.
• Foster client relationships by delivering personalized service and exceeding expectations.
• Adhere to health and safety regulations to ensure a safe working environment.
• Follow proper food handling and sanitation practices to maintain cleanliness.
• Monitor staff adherence to safety protocols and provide training as needed.
• Build a best-in-class team through training and development of the catering staff.
• Serve as an ambassador of Hi-Pointe and uphold the Hi-Pointe brand.

Skills

Leadership

Event planning

Team supervision

Communication

Time management

Food safety

Client service

Education

High school diploma (or equivalent)

Some college preferred

Job description

JOB TITLE: Catering Lead

• REPORTS TO: General Manager, Brand Catering Manager
• SUPERVISES: Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis's best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills, strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service.

JOB RESPONSIBILITIES:

• Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.
• Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.
• Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.
• Address any client or guest inquiries or concerns promptly and professionally.
• Team Leadership and Development:
• Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.
• Collaborate with the Catering Manager to understand client requirements and preferences for each order.
• Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.
• Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.
• Foster positive client relationships by delivering personalized service and exceeding expectations.
• Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.
• Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.
• Monitor staff adherence to safety protocols and provide necessary training and reminders when required.
• Building a best-in-class team which includes training and developing your catering team
• Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
• Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most.
• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like.
• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
• Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.
• The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

• High school diploma or equivalent required; some college preferred
• Experience as a Catering Supervisor or in a similar role within the hospitality industry.
• Strong knowledge of catering operations, event execution, and food safety standards.
• Excellent leadership skills, with the ability to motivate and guide a diverse team.
• Exceptional organizational and time management abilities to handle multiple tasks.
• Strong interpersonal and communication skills for effective client and staff interaction.
• Flexibility to work evenings, weekends, and holidays as per event schedules.
• Hepatitis A vaccination record