Catering Manager

Position Highlights

The Catering Manager is responsible for planning, organizing, supervising and coordinating the activities of the banquet department to ensure optimum performance, exceptional guest service and maximum profitability of all functions. They will train and motivate staff to exceed goals. The Catering Manager will oversee all Banquet Captains, full-time servers and students. Manager will assist in maintaining all University Standards.

Visa sponsorship is not available for this position.

Duties & Responsibilities

• Manage all aspects of assigned events - ensure guest satisfaction.
• Meet with client and/or planner prior to event and ensure BEO is updated with any changes.
• Oversee the execution and cleanup of catering functions.
• Attend and engage in daily pre-function meetings for staff to familiarize them with the needs of each event.
• Collaborate with the event planner to ensure seamless guest service.
• Monitor and maintain the banquet department's systems and equipment to ensure their optimum performance.
• Assist with set-up and breakdown of event spaces; including transporting to and from events.
• Provide continuing supervision, training and coaching of assigned staff to improve service.
• Promptly address and find resolution to guest concerns escalate to supervisor when necessary.
• Provide reports as needed.
• Communicate with EPO and Associate Director of Catering to ensure high quality presentations in all aspects of the operation with a focus on attention to detail.
• Ensure that proper temperature levels for all food products during transportation, pre-service holding and service meet food safety compliance at all events.
• Keep department, storage rooms and equipment clean at all times ensuring compliance with state, local board of health and department sanitation guidelines.
• Ensure organization of the banquet departments' storage rooms and work with Steward department to establish par levels for supplies and equipment.
• Ensures proper handling, cleaning and sanitation of equipment, china, glass and silverware.

Knowledge, Skills and Abilities

• Ability to work evenings and weekends.
• Ability to effectively communicate with a variety of clients and colleagues.
• Ability to work in a fast-paced stressful environment.
• Knowledgeable of food safety protocols.
• Knowledge of Microsoft Suite & other scheduling and invoicing programs.

Physical Requirements

• Ability to lift and transport up to 40lbs.

Minimum Qualifications

• Bachelor's degree or equivalent advanced learning attained through professional level experience required.
• Minimum of 3 years of related work experience or equivalent combination of education and work experience required.
• Serve Safe Food Handler Card or ability to obtain one within 6 months.
• Must have a valid driver's license and ability to drive according to the University Fleet Safety Policy.