Catering Operations Manager
3 weeks ago
This role is responsible for managing all catering events campuswide. The Catering Manager will work closely with the events department to reconcile Banquet Event Orders, create and coordinate work schedules, and oversee event setup and breakdown. The ideal candidate will have a strong background in hotel banquets, catering, and restaurant management, with experience in inventory management, sanitation, and food safety. Additionally, the candidate should have excellent communication and leadership skills, with the ability to supervise and develop staff. The Catering Manager will be responsible for maintaining a high level of customer satisfaction, ensuring that all events are executed to perfection.
Key Responsibilities:
- Reconcile all Banquet Event Orders (BEO) received from the university's events department
- Work alongside other members of the department on the creation of dining, event, and catering menus
- Create and coordinate work schedules for staff and students
- Attend weekly BEO meetings in conjunction with other departments
- Manage and set up displays for day-of events, including tablescaping and buffets
- Oversee event setup and breakdown by monitoring workflow
- Maintain monthly ordering and inventory, including liquor ordering and linen inventory
- Monitor cleanliness and repairs of all event spaces and schedule work orders as needed
- Complete post-event reports at the conclusion of an event
- Maintain all sanitation and appropriate food safety standards established by the university
- Monitor the departmental budget
- Supervise and develop the department staff, facilitating professional opportunities to improve individual capability and managing performance against job accountabilities, department goals, and established university, campus, and department policies and procedures
- Supervise and manage student employees as necessary to enhance their academic and professional development
Requirements:
- Minimum of an associate's degree or equivalent formal training program
- Moderate amount of experience working in hotel banquets, catering, restaurant, and/or dining room or other related experience
- Obtain and maintain an alcohol certification (TIPS or STOP)
- Obtain and maintain food safety managers certification approved by Conference for Food Protection
- Valid U.S. driver's license
- Ability to work evenings and weekends
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