"Shift Supervisor (Banquet Captain)"

The Department of Campus Dining and Hospitality encourages applications for the Shift Supervisor (Banquet Captain). This is a hands-on working position that provides oversight and leadership in the Campus Dining and Hospitality (CD&H) catering department or other areas as assigned. Provides flexible and responsive customer service. This position, under the general supervision of leadership, assigns and coordinates the activities of fulltime, student, and temporary staff involved in the preparation, set-up, service, and clean up associated with assigned events or services. Maintains and is accountable for the cleanliness and proper functionality of areas including food and beverage preparation and service, dish-washing, banquet and event spaces, storerooms, catering vehicles, loading dock, and all storage areas. Provides input in the development of protocol for service standards. Assigns and delegates staff members to required areas based on flow of service and needs of operation. Ensures service quality, A9, food safety, uniform standards, and sustainability standards are upheld and fully corrects noncompliance items immediately. Determines break schedules for all staff based upon organizational needs and staff schedules, all while offering excellent customer service in a team-oriented and supported environment.

CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities.

The Division of Student Life consists of 30 departments that provide student support and services dedicated to helping students become successful, curious, competent individuals during their time at CU Boulder. The work in Student Life supports all factors of the student experience. Campus Dining & Hospitality leads the industry with outstanding quality food and dining experiences. Campus venues include residential dining halls, catering, and retail outlets with staff who strive to make each student's experience the best it can be. Serving about 3 million meals each year, Campus Dining & Hospitality is dedicated to expanding sustainability efforts and providing options to guests with dietary restrictions and allergens.

Key Responsibilities:

• Quality Assurance: Navigates customer complaints and makes decisions in the best interest of operations and guests. Resolves disputes, ensures ParTech and A9 labeling procedures are followed, conducts audits, offers recommendations, assists in creating standardized operating procedures, and enforces sanitation regulations and safety standards.
• Personnel: Assists in staff recruitment, training, onboarding, assigns daily tasks, ensures efficiency, maintains records, and fosters a positive work environment.
• Dining Operations Prep: Enforces SOPs, uses production and service equipment, places work orders, assists with ordering and receiving, passes required trainings, and uses university vehicles for transport.