Catering Operations Manager
Under the direction and in conjunction with the Director of Catering Operations, the Catering Operation Manager is responsible for providing team leadership of all aspects of setting, servicing, and customer service for all events and deliveries for an off premise catering operation. Major responsibilities include the supervision and scheduling of career and casual staff, in the preparation and service of up to 40 events per day, coordination of equipment management and assistance with the management of inventory and cost control of department resources. Focus is on operational management of events that occur in our conference center, on campus and/or off site locations and all deliveries. Ensure all items are gathered for events and stage event sites as needed. Order linen and flowers for events according to banquet event orders. Supervise the ordering of food supplies and ensures proper storage and inventory. Manage the fleet of vehicles necessary for the operation, including maintenance, repair and assignment for events. Manage and direct all student employees within the department. Recruit, hire, supervise, train, motivate, schedule and evaluate 30-40 employees including students and temporary employees. In addition, the Operations Manager will support the third party bar manager in the service of alcoholic beverages. Serve as Manager on Duty for the catering operation in the Director of Catering Operation’s absence. Maintain a high level of customer service for all events. Assist with the development and update of operation plans and procedural manuals. Must independently prioritize tasks and duties in order to achieve the departmental goals as specified in our mission statement. Interacts with team members and guests in a high volume-catering environment. Other responsibilities include execution of other functions and responsibilities as assigned by management. Work schedule requires frequent nights and weekends.