POSITION: Catering Captain

DEPARTMENT: Food and Beverage

REPORTS TO: Director of Food and Beverage

FLSA STATUS: Non-Exempt Base Pay Rate: $28–$30 Hourly

LEGENDS GLOBAL

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career.

Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!

Summary

Los Angeles Equestrian Center has an excellent and immediate opening for a Catering Captain. The Catering Captain supports the successful execution of food and beverage service across the Los Angeles Equestrian Center’s diverse event calendar. This includes private events, equestrian competitions, hospitality activities, community events, and ticketed experiences across the property’s 75-acre campus.

This role leads front-of-house service teams to ensure exceptional hospitality, strong service execution, and a seamless guest experience across a variety of venues and event environments.

Essential Duties and Responsibilities

• Must be able to communicate effectively, both verbal and written, in English.

• Must be able to make quick and accurate decisions.

• Consults with Director of F&B regarding serving arrangements and additional employees and equipment required.

• Supervises FOH staff. • Assist in room/event set-up, ensuring all equipment is properly placed.

• Meets with Chef on Duty at start of every shift to review event for menu, timing, special requests, and Chef's expectations.

• Anticipate customers' needs, respond promptly, and acknowledge all customers, however busy and whatever time of day.

• Must be a leader, motivating the servers, resolving conflicts, and exceeding guest expectations.

• Conducts lineup with the staff at the start of each shift. Inspects uniforms, reviews menus and event itineraries.

• Promotes and maintains the highest level of customer service to all guests.

• Determines when a guest should not be served additional alcoholic beverages in accordance with company policies.

• Must inspect function space prior to start of function to ensure cleanliness, organization, and ambiance (first impression, attractiveness, etc.).

• Observes food being served to ensure that food is correctly garnished and arranged.

• Carries out responsibilities in accordance with the organization's/department policies and applicable laws.

• Ensure front and back of the house are maintained in a clean and orderly fashion.

• Must supervise concessions, ensuring standards are being met.

• Ensure all closing duties for staff are completed before staff sign out.

• Provide feedback on staff performance to manager and report disciplinary problems to manager and participate in the counseling of employees.

• Foster and promote a cooperative working climate, maximizing productivity and employee morale. • Complete all paperwork and closing duties in accordance with departmental standards.

• Review status of assignments and any follow-up action with Director of F&B and/or oncoming Supervisor.

• Notify Manager when low on items such as lemons, creamers, coffee, etc.

• Assist with tracking inventory.

• Additional Venue-Specific Responsibilities

• Support food and beverage service across multiple venues and outdoor event spaces throughout the Los Angeles Equestrian Center campus.

• Assist with service execution during equestrian competitions, private events, community events, and ticketed venue activations.

• Collaborate with event operations, culinary teams, and venue staff to ensure seamless guest experiences across complex event environments.

• Demonstrate proactive hospitality by anticipating guest needs and

responding quickly to evolving event requirements.

• All other duties assigned.

Supervisory Responsibilities

Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Skills & Requirements

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 abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Ability to prioritize multiple projects and meet strict deadlines

· Ability to work under minimal supervision

· Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed

· Must have professional attitude and appearance

· Some travel required

Certificates, Licenses, Registrations

· Must have a current Food Handler's Certificate and be TIPS trained.

Physical Demands

· The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Daily lifting and carrying up to 50 lbs. Up to 10 minutes at a time.

· Performing work through repetitive eye/hand coordination

· Must be able to balance and have good manual dexterity

· Constant reaching, standing, walking and stooping

· While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Irregular hours dictated by events.

· Must be able to drive a golf cart