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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $75,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
competitive salary
commission structure
Paid Time Off
401(k)
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Accident protection
critical illness insurance
Domestic Partner Benefits
Restaurant Discounts
Employee assistance program
Job Description
Tre Dita is an exciting new Italian culinary destination opening in fall 2023 at the prestigious St. Regis Chicago. This restaurant will be led by the award-winning Chef Evan Funke, renowned for his acclaimed restaurants Felix Trattoria, Mother Wolf, and Funke. Tre Dita promises to offer an authentic Italian dining experience highlighted by a unique "pasta lab," where fresh, handmade pasta will be crafted daily. The menu will also feature classic Italian steaks such as the bistecca Fiorentina, an iconic Tuscan dish that is a centerpiece for fans of rich, flavorful meat. The setting at the St. Regis offers a... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 2 years catering sales experience
- Excellent communication and interpersonal skills
- Ability to work flexible hours including weekends and evenings
- Strong organizational and multitasking abilities
- Proficiency in using catering and event management software
- Capability to travel occasionally for events
- Physical ability to lift up to 50 pounds
- Demonstrated leadership and team collaboration skills
Job Qualifications
- 2+ years of catering sales management experience
- Skilled in developing guest rapport
Job Duties
- Manage the restaurant’s catering and events to ensure an exceptional guest and employee experience
- Develop and maintain a Lettuce client list using prospecting and cold calls
- Develop and write catering proposals, contracts and event orders
- Schedule catering events in online system and respond to client and guest questions
- Attend tastings and meetings and collaborate with General Manager and Chef to develop catering menus
- Cultivate and maintain a list of preferred vendors
- Assist GM in managing costs, driving sales and growing the business in support of financial goals
- Partner with GM and management team to interview, hire, onboard, train, supervise and develop all catering team employees as needed
- Understand and assist with in-house audio visual equipment as needed
- Model and promote teamwork across all teams
- Use tact and good judgment when dealing with guests, vendors and employees
- Work a variety of days and shifts including early mornings, late nights and weekends at multiple sites with or without overnight travel as needed
- Move and lift up to 50 pounds occasionally
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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