Assistant Director of Catering Operations

About the role

This position oversees the planning and organization of the Brown Dining catering division. With supervisory responsibility, the Assistant Director of Catering Operations will lead a team of managers, supervisors, and union employees by promoting a culture of collaboration, trust, and accountability. The role maximizes customer satisfaction by ensuring high-quality services and a variety of contemporary, on-trend menu packages. The position collaborates with OUC and the department’s Communications and Outreach Manager to market the services of Brown Dining’s catering division, maintains budget oversight, and offers competitive pricing to consumers. This role reports directly to the Vice President of Dining Programs.

Responsibilities

• Ensure relevant staff are TIPS and food safety certified and compliant with University, OSHA, and other training requirements.
• Ensure compliance with standards in all areas of operations, menu development, service quality, food safety, sanitation, and adherence to budget.
• Create and manage programs in Catering that increase community engagement and develop strategies to increase membership and sales.
• Analyze sales and revenue data to evaluate the success of projects and programs.
• Develop program enhancement and cost-saving initiatives for Brown Catering.
• Maintain a presence at events to ensure successful execution and guest satisfaction.
• Partner with clients to create and define their vision for high-profile events.
• Coordinate menu tastings.
• Assign appropriate catering personnel to develop menus, order quantities, auxiliary service requirements, equipment lists, staffing needs, and other event details.
• Estimate function expenses and provide to clients.
• Review menus with the Director of Culinary Operations.
• Notify Assistant Director of Purchasing of special requirements, alcohol, and floral needs.
• Confirm all details prior to events.
• Review post-event paperwork to identify problems or issues requiring follow-up.
• Solicit feedback from clients and follow up as appropriate.
• Review consumption data and compile billing details.
• Mentor, support, and lead managers through open dialogue.
• Set standards and expectations and hold staff accountable.
• Provide constructive feedback and serve as a positive role model.
• Develop and maintain a cohesive, high-performing team by promoting trust, respect, and collaboration.
• Develop strong internal communication systems.
• Effectively manage conflict and build relationships with staff to create a positive, productive environment.
• Ensure team members stay motivated through positive reinforcement, coaching, and accountability.
• Train and develop managers, shift supervisors, and service personnel.

Requirements

• Bachelor’s degree in Hotel, Restaurant and Institutional Management, Food Service Management, or a related discipline, or an equivalent combination of education and professional experience.
• 3–5 years of progressive professional experience in food service, restaurant/catering, or project management with increasing levels of responsibility.
• Successful record of managing in a union environment strongly preferred.
• RI Food Safety and Bar Code certification preferred, or willingness to obtain both certifications upon hire is required.

Skills

• Strong leadership skills and effective change management.
• Track record of successful collaboration and relationship-building; ability to manage through others.
• Effective prioritization and problem-solving skills.
• Goal-oriented and results-driven.
• Strategic thinker with outstanding problem-solving skills and the ability to implement solutions.
• Excellent organizational skills, task prioritization, and ability to juggle multiple projects.
• Excellent negotiation and communication skills.
• Demonstrated customer service orientation.
• High attention to detail and ability to manage expenses within budgetary guidelines.
• Proficiency using MS Office suite, including Word and Excel; experience with catering or event planning software preferred.
• Culinary knowledge and/or professional experience preferred.

Benefits

Please review additional information on the Benefits of Working at Brown.

Schedule

• Full time
• 40 scheduled weekly hours
• Onsite position