PRIMARY FUNCTION(S):

Responsible for providing overall direction and management of the catering operation including supervision, budgeting, planning, organizing, staffing, scheduling, training and evaluating. Direct all aspects of catering food production ensuring customer satisfaction. Responsible for innovative leadership, providing a climate of growth for staff and for developing and maintaining cooperative working relationships with staff and the college community.

DUTIES AND RESPONSIBILITIES:
Manage operations and supervise food preparation for all campus catering operations. Instruct and direct employees to comply with the department’s policies, procedures, and standards of performance. Lead catering and dining staff in maintaining customized recipes/menus with the CBORD System. Recommend changes to employee job descriptions and performance standards. Prepare and conduct employee performance appraisals and establish individual performance goals. Interview job applicants and recommend new hires. Develop student workers’ budgets and responsible for student worker staffing, scheduling, and training.

Provide exceptional communications and organizational skills to ensure timely responses to catering clients and staff. Provide quotes, contracts, and menus in a timely manner and manage all administrative responsibilities to ensure accuracy and efficient management of the business. Accommodate the particular needs of customers including those with dietary allergy sensitivities or disability needs. Develop healthy, sustainable and creative menus to meet customer satisfaction, review new products for catering and dining with purchasing manager. Utilize college software system (Catertrax) to maintain, update and communicate event information. Accept of decline catering requests to stay within catering resources and provide customers with enough time to find alternate services during our busy times.

Lead catering and dining chefs and cooks in setting standards and ensuring quality for multiple venues. Strong commitment to providing excellent customer focused service and encourage open communication and respectful
relationships among the college community, students, faculty and staff. Clearly define and update all department standards and enforce college policies. Establish a meaningful presence and availability to staff working the catering
kitchen and delivering across campus. Conduct frequent meetings with staff to review plans, policies, and evaluation ofcustomer feedback. Train, counsel and manage staff to department expectations.

Responsible for meeting budgetary requirements. Monitor and control unit budgets in relation to food, supplies, linen, and equipment in accordance to department guidelines. Responsible for the costing, pricing, reconciliation and billing of each function by the 6th day of the following month. Control labor expenses by effective scheduling of employees to meet the department’s budgetary goals and contractual agreements. Verify and approve employees’ payrolls. Monitor accuracy of student budget, payrolls and required records.

Oversee and work with staff to facilitate the development and implementation of standards for sanitation to meet all city and state health codes. Support college and department initiatives, campus center catering and summer program operations. Participate in the design and implementation of department training programs. Advise, lead and participate in the planning and execution of high profile special events on campus.

Take initiative to keep current professionally by attending educational training opportunities, and maintain required certification for sanitation, allergen and alcohol supervision. Participate in department and college committees. Perform
related duties as assigned.

MINIMUM QUALIFICATIONS:
Education / Experience:

Bachelor’s Degree from an accredited Hospitality Management program or a degree in Business Administration or Nutrition, plus three years relevant experience and/or an equivalent combination of education and culinary experience in institutional food service or a high volume dining operation.

Skills:

Excellent verbal and written communication ability and customer service skills. Exceptional organizational and planning skills to execute many complex events at once. Working knowledge of catering food management software and technology. Ability to organize and prioritize work, take initiative, resolve problems, and manage teams and multiple tasks simultaneously. Ability to work a flexible schedule which includes evenings and weekends to attend all high end events oversee staff. Serv-Safe certification and other local and/or federal food service certification required. Ability to operate a motor vehicle. Must complete and comply with all college driving credentialing requirements.