Job Description

Under the direction of the Director of Catering Operations and with guidance from the Food & Beverage Director, responsible for all service aspects of banquet operations for UCLA’s Luskin Conference Center and Off Premise Catering. Oversee the successful execution of served events. Provide team leadership and management for banquet and catering operations, Stewarding, and Meeting Room Services. Supervise, train, motivate, direct, and evaluate banquet captains, full-time, part-time, student employees and temporary personnel; including but not limited to banquet servers, banquet housemen, bartenders, and public area attendants. Marshal and deploy resources such as personnel, china, linen and trucks in an efficient and cost-effective manner. Function as a Banquet Captain on complex events. Maintain a high level of customer service for all events. Coordinate recruitment efforts for the department for student and career positions. Assist with the development and update of operation plans and procedural manuals.

Working hours are variable. Must be able to work nights, weekends and some holidays.

Job Qualifications

Ability to perform effectively under conditions of fluctuating work schedules, frequent last minute event orders and client requests.
Required

Knowledge of various styles of catering service from formal, French and Continental to Buffet and BBQ’s.
Required

Ability to read, interpret, and communicate to staff all aspects of a Banquet Event Order (BEO).
Required

Ability to utilize event management software such as Delphi for scheduling and planning reasons. Knowledge of e-mail software to write event reports. Ability to use calendar system for scheduling of meetings and events.
Required

Skill in creating, directing and producing attractive food stations.
Required

Skill in writing complex schedule system for servers, delivery service staff and production crew to meet Banquet Event Order specifications.
Required

Ability to strategize by researching new menu ideas, flushing out new event concepts and developing action plans.
Required

Working knowledge of culinary techniques that include food preparation, service, beverages, presentation and staffing.
Required

Previous experience managing banquet operations for a high volume catering operation.
Required

Skill in supervising diverse staff including organization of workflow, delegating responsibility, training, motivating, hiring, and counseling.
Required

Working knowledge of management principles, trends, and practices as applicable to staff supervision and motivation.
Required

Skill in working independently and following through on assignments with minimal direction.
Required

Ability to communicate effectively on a one to one basis and in small group settings, to delegate work assignments, conduct unit business, and explain departmental/University policies and procedures as applicable.
Required

Interpersonal skills sufficient to maintain good working relations with a diverse group of internal university and external customers and vendors.
Required

Ability to recruit, interview, hire, manage, and supervise effectively the work of others including setting and meeting performance goals, conducting performance appraisals and providing training staff.
Required

Incumbent must have and maintain a valid California Driver’s License in order to drive University vehicles.
Preferred

Ability to frequently lift items such as china, food items, and beverage containers for events.
Required

Working knowledge of safety and sanitation rules and regulations as they apply to a catering operation.
Required

Must be available to work a variable shift including nights, weekends and occasional holidays.
Required