JOB PURPOSE:

The ideal candidate for this role should be able to offer exceptional guest experiences in a variety of contexts. This role will lead the catering team in the execution of flawless banquets, conferences, meetings, and simple refreshments drop offs. They will oversee a team of on-call staff and student employees.

ESSENTIAL DUTIES:

• Understands the expectations of the guest and details of each event

• Reviews the University’s Calendar system with the Events and Catering team to plan set-ups and takedowns ahead of time

• Executes the set-up, delivery, service, and breakdown of all events

• Performs pre-event meetings before all catered functions to ensure wait staff knows menu items and specific job assignments

• Performs ongoing communication with all students and on-call staff to ensure that they are punctual, productive, dressed properly, and confident about what is expected of them

• Ensures Events and Catering staff are in compliance with appropriate dress code and uniform standards for all events

• Reviews Banquet Event Orders (BEO’s) and Food/Beverage pull sheets on a continual basis to ensure that Dining Services and the Catering and Events teams are in sync

• Under the direction of the Assistant Manager for Catering and Events, communicates with Dining Services over all aspects of menu preparation, pickup, and presentation

• Independently handles the set-up, execution, and breakdown of smaller deliveries and events

• Maintains an updated inventory of all alcoholic beverages on a regular basis as directed by the Assistant Manager for Catering and Events

• Handles alcohol pull sheets and pulls for special events, and ensures alcohol is put away properly immediately following each event.

• Ensures that the Burton Foyer, East Room, West Room, Koudelka Balcony, and Drysdale 3rd floor living room/tabling areas are routinely inspected, straightened, wiped down and ready for guest use.

• Creates and maintains departmental materials/forms needed to improve efficiency and maintain professionalism through all operations.

• Functions as backup support for dining services, as required

• Responds quickly to guest needs and acts decisively to resolve problems

• Supports the Assistant Manager of Catering and Events with event staffing both on campus and at Cloverlea Farmhouse

• Supports the Assistant Manager of Catering and Events with administrative office duties, as assigned

• Works a combination of days, nights, and weekends, as required by the schedule of the events

• Ensures that all department resources and spaces are cleaned, organized, stored, inventoried, maintained, and replenished

• Attends all departmental required meetings and training, as assigned

• Performs any other related duties as may be required

MINIMUM EXPERIENCE:

One to two years supervisory experience in a college, commercial or institutional food service operation preferred. Strong leadership abilities and supervisory skills. Effective oral communication skills in providing courteous, responsive service to customers, outside contacts, and employees. Knowledge of current safety, and sanitation regulations. ServSafe certified or the ability to obtain the certification within the first 6 months of employment.

MINIMUM EDUCATION:

High school diploma, and post-high school education preferred, or equivalent education and experience that provides the required knowledge, skills, and abilities.

EQUIPMENT USED:

• Computer

• Video Projector

• Mixer Board Sound Systems and various audio components

• Telephone

• Golf Cart/UTV

• University Vehicles including vans, trucks, and trailers

• Power tools and basic hand tools

• Hand truck and moving dollies

MANUALS AND REFERENCES:

• MSDS Regulations

• University Staff Handbook

• Equipment Manuals

ORAL OR WRITTEN REQUIREMENTS:

Excellent English-language verbal and written skills for understanding, interpretation, and completion of verbal and written assignments. Effective verbal communication skills necessary to provide courteous, responsive service to students, employees, and guests. Basic mathematical skills for determination of quantities and related record keeping. Ability to communicate orally through presentations, telephone, and personal customer/vendor contacts. Ability to create and interpret reports and product quotations. Ability to give verbal and written directions to employees. Effective communication skills for conflict resolution and good customer relations.

WORKING CONDITIONS:

Tasks require the ability to stand or walk, with very little sitting, and continuously perform essential job functions. Work schedule, approximately 40 hours per week (w/ appropriate breaks). Flexibility to include nights and weekends is required. Overtime may be necessary due to time pressures. Some tasks involve climbing stairs, bending, stooping, kneeling, and lifting approximately 40 pounds, using proper lifting techniques in varying environmental conditions.

EQUAL OPPORTUNITY EMPLOYER (EOE) STATEMENT:

The University of Lynchburg is committed to diversity within its community and welcomes persons of color, women, and Indigenous/Aboriginal people of North America, persons with disabilities, the LGBTQIA community, and others who may contribute to the further diversification of the University of Lynchburg community.