Assistant Supervisor - Catering Captain

About the role

Join Utah Valley University and play a key role in delivering exceptional campus events that create memorable experiences for students, employees, guests, and community partners. As a Catering Captain, you will oversee catered events from setup through completion, coordinate event teams, support staff development, address guest needs, and help ensure seamless service. This position offers the opportunity to exercise leadership, problem-solving, and creativity while working in a dynamic environment where no two events are the same. At UVU, team members contribute to a collaborative, service-focused culture that values professionalism, innovation, and continuous improvement. This role provides the chance to build expertise in event operations, customer service, and team leadership while making a visible impact on the success of university functions and special events. Individuals who enjoy taking initiative, leading teams, and delivering high-quality experiences will find rewarding opportunities for growth and professional development in this position.

Responsibilities

Staff Leadership and Team Development:

• Assist the Catering Manager with the recruitment, onboarding, training, scheduling, and evaluation of catering staff.
• Conduct pre-event meetings to review event details, service expectations, and staff assignments.
• Assign and direct the work of event personnel to ensure efficient event execution.
• Monitor employee appearance, uniforms, and adherence to service standards.
• Provide performance feedback and communicate employee concerns or disciplinary issues to management.
• Promote a positive and collaborative work environment that supports employee engagement, productivity, and morale.
• Participate in staff meetings and contribute recommendations for operational improvements.

Event Operations, Facilities, and Equipment Management:

• Oversee event setup, service, and breakdown activities to ensure facilities are properly prepared and maintained.
• Establish and enforce procedures for event setup, cleanup, sanitation, and safety.
• Coordinate the ordering of food, beverages, supplies, and equipment needed for departmental operations and events.
• Monitor facilities and equipment and promptly report maintenance concerns, safety hazards, or operational issues to management.
• Ensure compliance with departmental policies, food safety standards, and operational procedures.

Customer Service and Guest Relations:

• Maintain active communication with clients and guests throughout events to ensure expectations are met and service standards are maintained.
• Anticipate customer needs and respond promptly, professionally, and courteously to requests and concerns.
• Resolve guest issues and service-related concerns in a timely and effective manner to maximize customer satisfaction.
• Document customer concerns and resolutions in accordance with established procedures, including completion of Customer Problem Resolution (CPR) forms when required.
• Support a customer-focused environment that promotes high-quality service and positive guest experiences.

Qualifications

Graduation from an accredited institution with an associate's degree; OR any combination of education and/or experience related to the position classification summary totaling a minimum of two years. For example:

• An associate's degree.
• OR one (1) year of college coursework and one (1) year of related experience.
• OR two (2) years of related work experience.
• OR a combination of post-secondary education, professional training, certifications, and related experience totaling two (2) years.

Preferred Qualifications

• Associate degree in Hospitality Management or a related field; or an equivalent combination of education, professional training, and experience.
• Four to six years of experience in the catering, restaurant, hotel, or related hospitality industry.
• Valid Driver's License
• Food Handler's Permit

Knowledge, Skills, and Abilities

Knowledge:

• Knowledge of catering and food service operations.
• Knowledge of marketing, accounting, and financial management principles.
• Knowledge of food service point-of-sale (POS) systems, Microsoft Office applications, design software, customer service practices, and staff supervision.
• Knowledge of food and beverage cost controls, inventory management, payroll administration, and profit and loss (P&L) reporting.
• Knowledge of applicable food service regulations, policies, technical procedures, and service standards.

Skills:

• Strong analytical and problem-solving skills, with the ability to identify issues and recommend effective solutions.
• Effective verbal and written communication skills.
• Customer service and relationship management skills.
• Staff leadership, scheduling, and workforce coordination skills.
• Ability to prepare reports, evaluations, procedures, and operational manuals.
• Mathematical skills sufficient to calculate food and beverage costs, inventory values, payroll, and customer transactions.
• Ability to interpret and apply business reports, professional publications, technical procedures, and government regulations.

Abilities:

• Ability to exercise sound judgment and make informed decisions in a fast-paced environment.
• Ability to read, interpret, and apply technical procedures, service manuals, and regulatory requirements.
• Ability to communicate information and instructions clearly to employees, customers, supervisors, and stakeholders.
• Ability to read and interpret measurements, weights, temperatures, and other food service operational data.
• Ability to solve practical problems and effectively manage situations involving multiple variables and limited standardization.
• Ability to interpret and act upon written, verbal, diagrammatic, and schedule-based instructions.
• Ability to effectively present information and respond to questions from individuals and groups, including customers, employees, and the public.