Full Time - Campus Catering Events Manager

About the role

This position manages approximately 1 – 30 employees in event operations. Essential duties include managing and developing Catering staff, implementing day of event plans, preparing event paperwork, and promoting future sales opportunities.

Responsibilities

• Manages and develops Catering staff, including disciplining of employees, setting work priorities, conducting pre-shift meetings, coordinating training, evaluating performance, and directing work assignments to meet client expectations.
• Plans and prepares load lists and itineraries based on customer needs and informs senior managers of any customer issues or complaints.
• Plays a key role in planning and executing all levels of catering events, including managing alcohol for events and supervising guests and staff during functions involving alcohol.
• Promotes future sales opportunities at events and develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
• Ensures adherence to company policies and regulations, including but not limited to: employment, safety, and health.

Requirements

• Minimum Education: Associate’s degree in Hotel/Restaurant Management preferred but not required; at least two years of manager experience in high volume catering operations with two or more years experience with planning and executing all levels of catering events; and at least one year of supervisory experience.
• Experience: At least two years of manager experience in high volume catering operations with two or more years experience with planning and executing all levels of catering events; and at least one year of supervisory experience.
• Skills: Strong communications, customer service, and computer literacy are required. Food Handler certificate from the County of San Diego is preferred.

Qualifications

• Must be able to read, write, and understand English.
• Must be able to follow verbal and written instructions, guidelines, and objectives.
• Must be able to calculate figures and amounts such as discounts, portions, percentages, and volume.
• Must be able to apply common-sense understanding to carry out general written or oral instructions.
• Maintain good analytical, quantitative, organizational, and management skills.