The Director of Scheduling is responsible for recruiting, training, scheduling, and managing all hourly event staff – including supervisors, captains, servers, bartenders, and utility personnel – for Corcoran Caterers’ off-premise catering operation. This role ensures the company maintains a highly skilled, professional workforce capable of delivering exceptional hospitality at every event.
The Director plays a hands-on role in staff development, conducting regular training sessions in our Silver Spring facility, attending events for onsite quality control, and ensuring continuous improvement within the event staff team. This position is also responsible for staffing logistics, labor cost control, compliance, performance management, and ongoing workforce growth with an aggressive target of increasing staffing capacity by 10-20% each year.
Key Responsibilities
1. Recruitment & Workforce Growth
- Continuously recruit supervisors, servers, bartenders, and other event staff to support company growth goals.
- Increase active staffing capacity by 10–20% annually using targeted recruitment strategies (e.g., community outreach, employee referrals, hospitality management programs, career fairs, etc.).
- Conduct candidate interviews, reference checks, skills assessments, and onboarding orientations.
- Maintain a pipeline of applicants for peak seasons and last-minute staffing needs.
- Ensure compliance documentation (I-9, W-4, identification, applicable certifications) is accurate and up to date.
2. Training, Development & Skill Building
- Lead regular in-office and on-site training for new hires and existing staff, covering: (1) Service standards and hospitality fundamentals; (2) Bartending basics or advanced training as needed; (3) Truck loading/unloading; (4) Equipment setup; (5) Upscale service techniques (6) Tray-passing, buffet management, table service, and guest interaction; (7) Safety, sanitation, and alcohol service procedures
- Develop training materials, manuals, and visual job aids covering event standards.
- Conduct pre-event briefings for large, high-profile, or unusually complex events.
- Identify top talent and create supervisor development pathways for event staff.
3. Scheduling & Staffing Logistics
- Prepare daily, weekly, and monthly staffing schedules in Synergy/Elecate catering management software.
- Assign staff based on skill level, event type, client preferences/requests, and venue needs.
- Respond quickly to call-outs, substitutions, and last-minute staffing changes.
- Maintain constant communication with staff via email, text, and Synergy/Elecate application.
- Track skill level, availability, reliability, and attendance history to guide future scheduling decisions.
- Maintain the staffing calendar and ensure all event orders reflect accurate labor assignments.
4. Onsite Event Oversight & Quality Control
- Attend large events frequently to observe staff performance, ensure service quality, and address any issues in real time.
- Conduct detailed quality-control assessments, with special attention to: (1) Staff appearance and uniform compliance; (2) Guest interactions and service technique; (3) Team communication and workflow efficiency; (4) Adherence to food safety and alcohol service regulations
- Provide immediate coaching and support as needed.
- Collect post-event feedback from supervisors and on-site culinary teams to help inform training and staff development decisions.
5. Performance Management & Staff Accountability
- Conduct regular performance evaluations using event reports, attendance history, and client/manager feedback.
- Document issues such as tardiness, call-outs, no-shows, and service deficiencies.
- Implement disciplinary action when necessary in accordance with company standards.
- Recognize and reward strong performers to improve retention.
6. Administrative, Budget & Compliance Responsibilities
- Track labor hours, staffing levels, and scheduling efficiency.
- Reconcile staff hours post-event and support payroll processing.
- Maintain staff records on skills certifications and training history.
- Monitor and enforce event staff compliance with company policies and procedures.
- Ensure compliance with applicable labor laws, food safety guidelines, and alcohol service regulations.
7. Uniform & Equipment Management
- Oversee uniform inventory and distribution (shirts, chef coats, aprons, ties, etc.).
- Enforce uniform standards and hygiene/appearance policies.
- Coordinate staff equipment needs (e.g. bar tools, cooking utensils) with event design and operations teams.
8. Collaboration with Internal Teams & External Partners
- Work closely with sales, operations, and culinary teams to determine appropriate staffing needs for upcoming events.
- Attend pre-event walkthroughs or client site visits as needed, particularly for complex events.
- Provide staffing recommendations to sales teams during proposal or planning phases.
Qualifications
- 3+ years of experience in off-premise catering, hospitality staffing, or event operations.
- Strong understanding of catering and event service standards.
- Experience training, coaching, and working with large hourly/seasonal workforces.
- Knowledge of Synergy/Elecate catering software strongly preferred.
- Excellent communication, teamwork, and customer service skills.
- Strong time-management and multi-tasking abilities.
- Ability to remain calm, proactive, and solution-focused in fast-paced and often stressful environments.
- Willingness to work evenings, weekends, and irregular hours as dictated by event schedules.
- Valid driver’s license and reliable transportation required.
- Bilingual English/Spanish required.
Job Type: Full-time
Pay: $85,000.00 - $105,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
Work Location: In person
