Catering Manager

1. Ensures the highest standards for safety, quality, delivery, and cost related to daily operations, functions, and services focused on total customer satisfaction.
2. Meets with clients to identify their needs and design excellent catering and event services.
3. Coordinates with building and facility personnel to ensure the furniture and technology necessary for a successful event are understood.
4. Leads marketing and outreach efforts to grow catering revenue.
5. Manages assigned unit finances within established parameters to maintain a self-supporting and sustainable auxiliary operation.
6. Contributes to budget development and regular review of revenues and expenses. Contributes to updating monthly year-end projections. Implements corrective measures as needed.
7. Manages and oversees procurement and inventory of food and equipment.
8. Collaborates with the Dining Services team to plan, develop, and implement menu concepts, recipes, and production methods.
9. Monitors food preparation methods, portion sizes, and presentation to ensure quality and customer satisfaction.
10. Continually receive, monitor, and assess customer feedback and respond in ways that increase satisfaction.
11. Follows existing and develops new University and departmental policies, programs, and procedures.
12. Follows University and departmental personnel policies; ensures proper hiring, training, scheduling, supervising, personal development, payroll, and corrective action in accordance with University guidance, best practices, and safety.
13. Responsible for the care and maintenance of physical facilities and assets.
14. Maintains all customer safety and emergency policies and procedures.
15. Supports the oversight of daily service, working at multiple locations and a variable schedule including early mornings, late evenings, and weekends as needed.
16. Commits to learning about continuous improvement strategies and applying them to everyday work. Actively engage in University continuous improvement initiatives.
17. Applies safety-related knowledge, skills, and practices to everyday work.
18. Directs full time and student staff in all facets of event operations from production to execution and cleanup.