The Off-Pemise Coordinator is a restaurant level position that coordinates all off-premise orders to ensure flawless execution of all take-out, delivery and catering orders that come through the multiple ordering channels at the restaurant. This position is responsible for the entire order process, starting with order taking and processing, order preparation, packaging, and the distribution of orders. The Off-Premise Coordinator communicates with the Manager on duty, team members, and delivery drivers to provide quality products for pick-up and/or for a quick and safe delivery that exceeds our customers expectations. The OPC confirms and prioritizes customer orders to ensure that all items are prepared accurately and on a timely basis. This job also includes working with the restaurant leadership and other resources to identify catering sales opporutinites and build awareness of our off-premise services, The Off-Premise Coordinator is also responsible for creating catering sales growth. They will actively canvass, create & maintain positive relationships within the designated trade zone to create new & continued catering sales opportunities. The coordinator is also a brand ambassador and therefore always has to represent the Golden Corral brand outside the restaurants four walls. Essential Responsibilities: • Follows all Golden Corral company policies as outlined in the team member handbook • Follows all Golden Corral food service sanitation and safety standards • Meets all uniform, appearance, and grooming standards as specified in the team member handbook • Embraces our customer service philosophy by following our restaurants service standards • Follows all off-premise and catering policies as outlined in the Off-Premise Operations Manual • Knows all off-premise and catering menu items offered. If asked, accurately answers questions about menu items regarding preparation method, ingredients, portion size, and side items • Works in conjunction with the delivery driver and manager on shift to organize and execute delivery schedules for daily off-premise orders. • Assists on shift to take in-restaurant off-premise orders over phone or in person. • Conducts confirmation calls with customers the day of delivery. • Leads off-premise catering order staging and fulfillment of catering orders the day of delivery. • Leads off-premise and catering order preparation efforts the day prior to delivery when applicable. • Builds catering sales by calling on local businesses and organizations via phone, email, canvassing, door-to-door visits, and networking • Verifies and ensures off-premise and catering standards are being executed at the restaurant level and reports any issues to management • Ensures necessary off-premise and catering supplies are on hand and ordered as needed. • Validates order accuracy including quantities, utensils, and order contents. • Provides exceptional customer service and immediately resolves any issues or requests by off-premise customers • Follows all end-of-shift checkout procedures • Contributes to a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available • Able to perform all duties of a delivery driver as outlined by the Delivery Driver Job Description and detailed in the Off-Premise Operations Manual and Delivery Driver Manual • Performs other duties as assigned by manager which may include follow up calls, delivery of orders, as well as day-to-day restaurant operational duties Physical Activity & Demands: • While performing the duties of this job, the Catering Coordinator is regularly required to stand for sustained periods of time, bend, stoop, kneel, crouch, crawl, push, pull, and lift up to 40 pounds • Some of the work performed may require exerting up to 20 pounds of force occasionally and up to 10 pounds of force frequently and/or a negligible amount of force constantly to move objects • Ability to perform/endure above essential functions in a continuous manner in a normal workday without assistance or supervision Job Requirements: • At least 1 year of restaurant operations experience along with some sales experience • Must exhibit a high level of professionalism, with excellent communication, oral and written skills. Must have exceptional organization skills and attention to detail • Must be driven, self-motivated, and dedicated to increasing profit • Must be able to read and communicate in English clearly and effectively • Must be able to stand for long periods of time; bending and lifting will be required • Must demonstrate enthusiasm and commitment to guest satisfaction • Must have valid driving license and clean driving record • Must provide proof of automobile insurance • Must have knowledge of the delivery area • Must have the ability to quickly and accurately locate addresses Must provide a cell phone to use when on deliveries. Compensation: • Shift Leader hourly rate • Tip share on any delivery orders orders & delivery fee on orders delivered