"Full Time - Snapdragon Stadium Catering Events Manager"

Summary

Manages approximately 50 hourly part time employees in event operations at Snapdragon Stadium. Responsible for overall direction, coordination, and execution of all Snapdragon Stadium catered events.

Essential Duties and Responsibilities

Operations:

• Lead by example while providing guidance to all employees.
• Comprehensive knowledge of catering menus and catering operations.
• Assists with the planning, organizing and execution of all events.
• Oversee set-up and breakdown for all catered events including space layout, equipment load-in and staff assignments and fills in where needed.
• Ensures all catering events are executed at the highest levels, and all plans are followed to ensure positive outcomes.
• Plans and prepares all appropriate event paperwork including but not limited to diagrams, pull sheets, pre/post event reports and required permits.
• Create banquet event orders for catering and culinary staff and hold staff meetings to inform staff about particulars and expectations.
• Plans and prepares event schedules and assigns employees to specific duties and tasks.
• Ability to multi-task and adapt to changing situations while maintaining a consistently high-quality service and standards.
• Manages alcohol for events including checking in/out inventory, sales and supervising guests and staff during functions involving alcohol.
• Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score 'exceed standards.'
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Staffing & Development:

• Carries out leadership and supervisory responsibilities with a positive and professional approach in accordance with the organization's policies and applicable laws.
• Provide supervision, leadership, training, and development of staff including but not limited to, catering servers, bartenders and catering cooks.
• Responsible for training, development, and evaluation of part-time staff. Manages and develops all catering staff which includes hiring, disciplining and termination of employees setting work priorities, conducting pre-shift meetings, coordinating training, evaluating performance, and directing work assignments to ensure effective operations.
• Optimizes staff productivity.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, OVG management and university personnel.
• Researches, formulates, and recommends new or upgraded policies and procedures.
• Completes and maintains ServSafe Managers certification & RBS.

Guest Services:

• Develops operational strategies to address customer feedback.
• Makes daily adjustments to load lists and itineraries based on customer needs and immediately informs the General Manager of Catering of any customer issues or complaints.
• Addresses complaints and resolves problems.
• Holds the team accountable to steps of service to deliver great guest service and responds and assists in any departmental guest service issue.

Financial:

• Practices proper product control and handling of all inventory and equipment and develops strategies to evaluate, and control products and services of the culinary team.
• Understands the food and labor costs with all catered events and ensures bottom line numbers and are being met.
• Controls inventory costs, portions, and minimizes waste.

Minimum Requirements

The minimum requirement for applicants is an Associates degree from an accredited college or university in Hotel/Restaurant Management is preferred but not required; plus, a minimum of two years manager experience in high volume catering operations with planning and executing all levels of catering events; and one year of supervisory experience; or equivalent combination of education and experience. Strong communications, customer service and computer literacy are required. Food Handler's certificate from the County of San Diego is preferred. For alcohol service purposes, 21 years or older is preferred and able to obtain Responsible Beverage Service (RBS) certification. This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver's license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire.

Minimum Qualifications or Standards Required to Perform Essential Job Functions:

• Language Skills: Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information. Requires the ability to write reports and communicate effectively using telephone, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization.
• Mathematical Skills: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data.
• Reasoning Ability: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills.
• Manual Dexterity: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment.
• Physical Communication: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. Physical appearance presented to the public and internal employees must be professional.
• Physical Demands: Must be able to operate office equipment such as computers, copy machines, and fax machines. Employee is occasionally required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds.
• Working Conditions and Hazards: Work is regularly performed in a traditional office setting with occasional travel to work site for project management and inspections. There may be exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and may be exposed to varying weather conditions, dust, allergens, work temperatures (humid and hot/cold conditions), noise as well as cleaning chemicals.