Catering Manager

About the Role

Manages all catering events campuswide.

Responsibilities

• Reconciles all Banquet Event Orders (BEO) received from the university’s events department
• Works alongside other members of the department on the creation of dining, event, and catering menus and executes the preparation and delivery of menu items, as needed
• Creates and coordinates work schedules for staff and students
• Attends weekly BEO meetings in conjunction with other departments
• Manages and sets up displays for day-of events including table scaping and buffets
• Oversees event set-up and breakdown by monitoring workflow
• Maintains monthly ordering and inventory such as liquor ordering and linen inventory
• Monitors cleanliness and repairs of all event spaces and schedules work orders as needed
• Completes post-event reports at the conclusion of an event
• Maintains all sanitation and appropriate food safety standards established by the university
• Monitors the departmental budget
• Supervises and develops the department staff, facilitating professional opportunities to improve individual capability and managing performance against job accountabilities, department goals, and established university, campus, and department policies and procedures
• Supervises and manages student employees, as necessary, to enhance their academic and professional development
• Performs other duties as assigned

Requirements

• Minimum of an associate's degree or equivalent formal training program
• Moderate amount of experience working in hotel banquets, catering, restaurant, and/or dining room or other related experience
• Obtain and maintain an alcohol certification (e.g., TIPS or STOP)
• Obtain and maintain food safety managers certification approved by Conference for Food Protection
• Valid U.S. driver’s license

Schedule

Ability to work days, evenings, and weekends.

Qualified candidates must live or relocate to live within a daily commuting distance of the Providence Campus location upon hire.