On-Premise
On-Premise refers to food and beverage services that are provided at a specific location, such as catering at event venues, restaurants, or business facilities. This is different from delivery or takeout services. When someone works in on-premise catering, they prepare and serve food directly at the location where it will be consumed. This could be at weddings, corporate events, or any venue with its own kitchen and dining facilities. The term is sometimes written as "on premise" or "on premises" and means the same thing.
Examples in Resumes
Managed On-Premise catering operations for events with up to 500 guests
Supervised On-Premises food service for a corporate dining facility serving 200 employees daily
Led On-Premise banquet service teams for high-end wedding venues
Typical job title: "On-Premise Catering Managers"
Also try searching for:
Where to Find On-Premise Catering Managers
Professional Associations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How do you handle large-scale event logistics and staff management for multiple simultaneous events?
Expected Answer: Should discuss experience with team scheduling, resource allocation, vendor coordination, and contingency planning. Should mention specific examples of managing multiple events successfully.
Q: What strategies do you use to control food costs while maintaining quality?
Expected Answer: Should explain inventory management, portion control, supplier negotiations, menu engineering, and waste reduction techniques while ensuring customer satisfaction.
Mid Level Questions
Q: How do you ensure food safety and quality standards are maintained during large events?
Expected Answer: Should discuss temperature monitoring, proper storage, staff training on hygiene, and quality control processes throughout food preparation and service.
Q: Describe how you handle last-minute changes to event requirements or guest counts.
Expected Answer: Should explain flexibility in planning, maintaining backup supplies, communication with kitchen staff, and problem-solving abilities.
Junior Level Questions
Q: What experience do you have with different types of service styles?
Expected Answer: Should be able to describe basic service styles like buffet, plated service, family-style, and passed hors d'oeuvres.
Q: How do you prioritize tasks during busy service periods?
Expected Answer: Should demonstrate understanding of time management, basic event flow, and ability to handle multiple tasks while maintaining service standards.
Experience Level Indicators
Junior (0-2 years)
- Basic food service and presentation
- Understanding of health and safety regulations
- Customer service skills
- Basic event setup and breakdown
Mid (2-5 years)
- Staff supervision and training
- Menu planning and execution
- Event coordination
- Budget management
Senior (5+ years)
- Large-scale event management
- Strategic planning and forecasting
- Vendor relationship management
- P&L responsibility
Red Flags to Watch For
- No food safety certification
- Lack of experience with large group service
- Poor understanding of portion control and food costs
- Limited knowledge of different service styles
- No experience with staff management
Related Terms
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