What are the responsibilities and job description for the The Assistant to the Catering Director position at Paravicini's Italian Bistro?
Paravicini's Italian Bistro was opened in April 2003 by Chef Franco in Colorado Springs. Chef Franco was raised by Italian immigrants in Waterbury, Connecticut. While Franco is a trained chef, and a graduate of Baltimore Culinary College, his love for cooking and cooking style comes from his greatest mentor, his mother Mary Pisani. Chef Franco has been featured on many local news networks, and with Guy Fieri's, Diners, Drive-ins and Dives. “That’s a real-deal, old-school Italian dish,” Guy declared of the Veal Giuseppe, which comes loaded with cherry peppers, Kalamata olives and sausage. We refuse to compromise on quality in our restaurant. That is why we source our fresh ingredients from local sources for many of our dishes. Chef Franco has built a loyal following with his devotion to fresh, hearty Italian meals made from family recipes.
Work in an energetic and fast-paced environment in a growing side of a community-loved business. Oversee a team with unlimited potential and growth opportunity, The Assistant to the Catering Director is a leadership role within the catering division of Paravicinis LLC, working closely with the Catering Director and management team to oversee the daily operations of our off-site and on-site catering services.
Job Summary : The ideal candidate will have a passion for Italian cuisine, a strong customer service mindset, and the ability to manage large-scale events and high-volume catering orders while maintaining our brand's commitment to excellence.
Essential Job Functions : Reasonable accommodations will be made to enable individuals with disabilities to complete the essential functions.
1. Review event BEO prior to the day of the event to ensure complete understanding of event requirements and culinary requirements and ensure all information is properly communicated to serving team.
2. Make packing lists and label on multiple event days. Collecting all banquet equipment to include flatware, dishes, glassware, and serving pieces needed for each event.
3. Attend all catering meetings for briefing of event details. make notes on staffing needs and execution.
4. Position is very hands on with excessive interaction with staff and customers during events.
5. Provide friendly and courteous customer service at all times.
Additional Responsibilities :
1. Go over time lines for your day of event and assigning, and directing work for catering employees.
2. Be at work and in proper uniform according to the scheduled time.
3. Assist with preparation and set-up of event room when necessary.
4. Remain at assigned station and perform duties as assigned according to each event if applicable.
5. Breakdown banquet equipment after each event and check out with onsite planer before leaving.
6. When back at kitchen make sure all catering equipment is Clean and return to proper storage areas.
7. Deliver or Coordinating delivery for drop and go.
8. Oversee and coordinate all catered events, including setup, execution, and teardown.
9. Work closely with management and chef teams to ensure effective event planning and execution.
10. Keep the office organized / stocked and ensure a clean, efficient work environment
11. Restock all printed materials, menus,
12. Prepare and proofread emails, memos, letters, menus and other important documents
13. Maintain accurate filing systems and retrieve records as needed
14. Run errands, including picking up supplies and drop off Togo orders when needed
15. Handling incoming calls and other communications.
16. Maintain accurate records including inventories.
17. Support Managers with various tasks as required, Managing calendars.
18. Other duties as assigned by supervisor, General Manager or management team or ownership.
Experience / Education / Qualifications :
- High school degree required, Bachelor’s degree in Hotel Management, Food Management, or related field preferred.
- Minimum of 3-5 years in catering management, event coordination, or restaurant management, ideally within a high-volume or upscale Italian restaurant environment.
Skills and Attributes :
Physical Requirements :
Benefits :
Work Location : In-restaurant and event locations
Salary Range : $35,000-$50,000 with sales percentage bonus
Physical Requirements :
Salary : $35,000 - $50,000
