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About the Role

Serve as a host/hostess, acting as the liaison between the catering company and the organization. You will be the frontline for customer service, supporting kitchen staff by accommodating guest needs, inspecting dining areas, restocking supplies, and ensuring the dining area is ready for service. You will also monitor on-site catering events to ensure food quality, safety, and service meet client standards, interacting with international employees, vendors, and high-profile clients.

Responsibilities

Coordinate outsourced catering services to ensure high food quality, appropriate menu selections, and food safety.
Review catering menus for accuracy, food allergen awareness, and diverse food variety.
Create and display food signage listing ingredients and allergens using Microsoft Publisher.
Inspect dining room service stations for neatness and cleanliness.
Restock food and condiment stations while preventing contamination.
Ensure timely delivery and readiness of food setups for service.
Monitor food levels to ensure availability throughout service times.
Monitor food time and temperature according to ServSafe specifications.
Log all food and equipment temperatures daily and email the log to the client weekly.
Stock and restock utensils, plates, and glasses in the service area.
Use carts to transport utensils, glassware, plates, and food.
Set up and break down equipment for catering events.
Monitor caterers to ensure proper cleaning and sanitization of work areas and equipment.
Inspect dining room serving stations and tables for cleanliness and neatness.
Accommodate any special needs of guests.
Buss tables.
Take orders.

Requirements

Must have and maintain an active Food Handlers Card as required by the local Health Department.
Authorized to work in the U.S.

Skills

Interpersonal skills
Organizational skills
Basic understanding of culinary terms
Sense of urgency
Excellent verbal skills
Ability to multitask
Excellent customer service skills
Professional appearance
Ability to safely move throughout the café and kitchen
Ability to wipe down table tops, table legs, pick up debris off the floor, and wipe down booth seats in all areas of the operation
Knowledge of safety and sanitation in the workplace
Basic problem-solving skills for effective problem resolution

Location

Onsite

Work Type

Full-time

Experience Level

Minimum of 1 year experience in a high-volume food service operation and/or Catering

Education Level

High school diploma or GED

Salary/Compensations

$32.00 per hour

Benefits

Monday to Friday: 7:00 AM - 3:30 PM
No weekends
Snacks and meals provided during shifts
Medical, Dental, and Vision Insurance
13 paid holidays
401K with match
Vacation and Sick days

About the Company

We started with a simple idea—to deliver a higher standard of customer service. The way we deliver facilities services has evolved over the past 30 years – along with technology and our clients’ needs. Our core fundamental is unchanged: From the CEO to the front-line workers, every Flagship employee works together to build long-term relationships with our clients by doing whatever they need to do to get the job done.

Equal Opportunity

Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law.
Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.