Recruiter's Glossary

Examples: Per Person Cost • Equipment List • Load-in

Off-Premise

Term from Catering Services industry explained for recruiters

Off-Premise refers to catering services that are provided at locations outside of a restaurant or catering company's main facility. This includes serving food at venues like wedding halls, corporate offices, private homes, or outdoor locations. It's different from on-premise catering, which happens at the caterer's own location. Off-premise caterers need special skills in food transport, on-site preparation, and adapting to different venue conditions. They often handle everything from setup to cleanup at various locations.

Examples in Resumes

Managed Off-Premise catering operations for events serving 50-500 guests

Led Off-Premise and Off-Site catering teams at high-profile corporate events

Coordinated logistics for Off-Premise weddings and social gatherings

Typical job title: "Off-Premise Catering Managers"

Also try searching for:

Catering Manager Event Catering Manager Outside Catering Manager Off-Site Catering Coordinator Mobile Catering Manager External Catering Supervisor

Where to Find Off-Premise Catering Managers

Professional Associations

Job Boards

Professional Networks

Example Interview Questions

Senior Level Questions

Q: How do you handle logistics for multiple large events occurring on the same day?

Expected Answer: A senior manager should discuss their experience with staff scheduling, equipment allocation, transportation planning, and backup plans for emergencies. They should mention systems for tracking multiple events and delegation strategies.

Q: What's your approach to building and managing client relationships in off-premise catering?

Expected Answer: Should discuss methods of maintaining client communication, handling special requests, gathering feedback, and building repeat business. Should include examples of solving complex client issues.

Mid Level Questions

Q: How do you ensure food quality and safety during transport and service?

Expected Answer: Should explain temperature control methods, proper food storage during transport, on-site food handling procedures, and health regulation compliance at different venues.

Q: What's your process for planning staffing needs for off-premise events?

Expected Answer: Should describe how they calculate staff-to-guest ratios, consider event type and service style, and manage staff scheduling and backup plans.

Junior Level Questions

Q: What equipment checklist do you use for off-premise events?

Expected Answer: Should mention basic catering equipment, serving tools, transportation needs, and venue requirements. Should show understanding of different event types' needs.

Q: How do you handle setup and breakdown at an off-premise event?

Expected Answer: Should explain basic timeline planning, coordination with venue, equipment handling, and cleanliness standards. Should mention teamwork and efficiency.