Private Events & Catering Production Lead

Job Title: Private Events Production Lead

Reports to: Onsite Events Manager

Hourly Rate: $30 per hour (plus service charge on event days)

Status: Full-time, Non-Exempt

Job Location: Omakase World Market, 800 Gateway Blvd., South San Francisco, CA 94080

Schedule (Work Hours):

Up to 40 hours per week, including required early mornings, evenings, weekends, and holidays

based on the event calendar and needs of the business. Non-event days are scheduled for

space setup, deliveries, storage upkeep, and day-to-day operations support.

Company Overview

The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an

born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase

Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian

and American cuisine that remains quintessentially Californian.

Omakase World Market is the group's 50,000-square-foot culinary destination on the Gateway

of Pacific campus in South San Francisco, bringing six chef-driven concepts under one roof and

hosting private events ranging from team lunches and offsites to receptions, chef-led dinners,

and full-venue buyouts.

Summary (description):

The Private Events Production Lead is the on-site lead for all private events at Omakase World

Market. This hybrid role blends the hands-on work of a Banquet Porter with the leadership of a

Banquet Event Captain. The Lead owns every event from setup through service to breakdown,

supervises the onsite catering team and servers, and works closely with the Onsite Events

Manager on all event details.

On non-event days, this role sets up all event spaces, receives and manages deliveries and

catering drop-offs, and keeps the event storage area organized and inventoried. During event

times, the role transitions into the on-site Captain, leading event flow and service and acting as

the primary point of contact for clients and guests. During weeks without events, the Lead

supports day-to-day service and supports management at the Market, and assists the general

catering department with core business needs so the role remains full-time.

This position is ideal for someone hands-on, highly organized, and calm under pressure, who

takes pride in a well-run room and an exceptional guest experience.

The duties of this position may change from time to time. Omakase Restaurant Group reserves

the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant

Group or its managers. This job description is intended to describe the general level of work

being performed. It is not intended to be all inclusive.

Essential Functions include but may not be limited to:

Event Leadership & Service (Captain)

● Serve as the on-site lead and supervisor for all private events at Omakase World

Market.

● Supervise and direct the onsite event team, including servers, bartenders, runners, and

porters; assign stations and adjust staffing in real time.

● Lead pre-shift meetings covering the BEO, menu, allergies and dietary restrictions,

timeline, VIPs, and service style.

● Oversee event flow including F&B timing, course pacing, staff deployment, guest

interaction, and breakdown.

● Act as the primary point of contact for clients and guests during events; handle requests,

timeline changes, and service recovery with professionalism.

● Communicate effectively with the kitchen, bar, and operations leadership before, during,

and after events.

● Lead plated, family-style, buffet, passed, and stationed service, and step into any

position as needed.

● Ensure responsible alcohol service and enforce ID and over-service policies.

● Train and coach event staff on setup standards, service steps, and safety.

● Maintain a polished, professional appearance and deliver an elevated hospitality

experience reflective of the brand.

Event Setup & Breakdown (Porter)

● Set up all event spaces according to floor plans, BEOs, and room diagrams, including

banquet, reception, classroom, theater, and buffet configurations.

● Move, assemble, and break down tables, chairs, staging, pipe-and-drape, signage,

décor, and other event equipment.

● Set linens, place settings, buffet and beverage stations, and basic AV (microphones,

screens, speakers); test before guests arrive.

● Handle last-minute room changes, resets, and special requests quickly.

● Keep event spaces clean and organized before, during, and after events.

● Lead breakdown and reset all spaces to their standard Market layout after each event.

● Complete a final walk-through with the Onsite Events Manager before doors open and

after reset.

Event Coordination

● Record final guest counts, consumption, and add-ons for billing.

● Document event feedback, issues, opportunities for improvement, and service-quality

notes for future events.

● Close out events in Toast (POS) for accurate reporting

Deliveries, Catering Drop-Offs & Storage

● Receive and check in all rentals, and vendor drop-offs; verify against orders and report

shortages or damage.

● Manage catering drop-offs, including loading, transporting, setting up, and retrieving

equipment as needed.

● Ensure all equipment, décor, and supplies are loaded, unloaded, and returned according

to event plans.

● Maintain the event storage area so it is clean, organized, labeled, and safe.

● Track inventory of china, glassware, flatware, linens, furniture, and event supplies;

recommend restocks and repairs.

● Handle, transport, store, and clean equipment safely, and report maintenance needs and

safety concerns to management.

● Help protect company assets.

Non-Event Days & Operations Support

● On non-event days, prepare and set all event spaces for upcoming events.

● During weeks without events, support day-to-day service at Omakase World Market as

directed by management.

● Support management with operational needs across the Market.

● Assist the general catering department with core business needs, including prep

support, deliveries, and setups, when event hours are fewer than a full-time schedule.

● Follow all food safety, sanitation, alcohol service, and workplace safety standards.

Qualifications

● 2+ years of banquet, catering, private events, management, restaurant or relevant

experience required.

● Banquet porter, event setup, or warehouse experience preferred.

● Working knowledge of BEOs, floor plans, and plated, buffet, and passed service.

● Proven ability to lead and supervise a team in a fast-paced environment.

● Strong written and verbal communication skills.

● Highly organized with strong attention to detail.

● Ability to multitask, stay calm, and adapt under pressure.

Prerequisites for Employment

● Valid California Food Handler's Card (or obtained within 30 days of employment)

● Valid Responsible Beverage Service Certification (or obtained within 30 days of

employment)

● Valid California Drivers License and Clean Drivers Abstract

● Must be at least 21 years of age

Physical Demands

While performing this job, the employee is regularly required to stand, walk, talk, and hear for

extended periods. The employee frequently uses hands and arms to handle supplies, tools, and

equipment, and regularly bends, reaches, pushes, and pulls. The employee may occasionally

stoop, kneel, crouch, climb ladders, or crawl.

Must be able to lift and/or move up to 50 pounds, push and pull up to 100 pounds with the aid of

carts and dollies, and remain in a standing position for prolonged periods of time.

Omakase Restaurant Group provides equal employment opportunities to all employees and

applicants for employment without regard to race, color, religion, sex, national origin, age

disability, gender, gender identity or expression, genetics, or any other federal/state protected

category. Omakase Restaurant Group will consider qualified applicants with criminal histories in

a manner consistent with local Fair Chance Hiring Ordinances.