"Catering Captain"

Posted: 03-Feb-26

Location: Ann Arbor, Michigan

Categories: Staff/Administrative

Internal Number: 273543

A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Department Summary:

Michigan Dining is comprised of nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakery, and the Michigan Catering unit. Our 500 professional and 1,200 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations. For the complete job description, please click here.

Position Summary:

Work in cooperation with Assistant Manager, Catering Manager, Sales and Culinary teams to oversee the Catering event from start to finish; monitor attendance and performance, scheduling temporary employee labor, and stressing customer service to ensure the Catering event exceeds the customer's expectations. You will report directly to the Catering Manager.

What you'll do:

Catering Operations and Guest Experience (45%)

• Oversee daily catering operations, including event management, floor management, and client engagement.
• Guide and support staff during events, maintaining an organized, efficient operation while delivering excellent customer service.
• Lead the planning assigned events, including scheduling, logistics, and staff coordination.
• Manage weddings, family, student, departmental, and social events, ensuring they meet customer expectations.
• Review Catering Event Orders (BEOs) and ensure event setups align with contracts and departmental standards.
• Help order food and beverage products and collaborate on food and beverage presentations.

Staff Management and Development (30%)

• Will manage 3+ temp employees for events, overseeing operations and client engagement.
• You'll service steps and guidelines in pre-shift meetings and training.
• Will lead task assignments and coordinate on-site event operations.

Financial & Procurement Process (15%)

• Ensure adherence to cash handling and inventory control policies.
• Oversee end-of-shift tasks, including billing, cleaning, and staff release.
• Handle daily event bar deposits.
• Manage and use CBORD FSS for inventory, purchasing, and menu signage.
• Help manage food and beverage inventory.

Sanitation and Safety (10%)

• Ensure compliance with state and county health and safety regulations.
• Enforce HACCP principles across food storage, production, and service areas.
• Conduct routine inspections to maintain sanitation standards.

Required Qualifications:

• High School diploma or an equivalent combination of education and 1 year of experience in a food-related field.
• ServSafe and TAM/TIPS certified within 60 days from date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment.
• Legally work in the United States