Catering Manager

Description

At KU Dining, our mission is to create an unparalleled dining experience for our guests. Foster a culture of excellence among our well-trained and empowered staff. Through the artistry of chef-crafted meals, provide inviting spaces that resonate with warmth of our KU home.

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JOB SUMMARY:

The Catering Manager is responsible for overseeing the operations of the catering business, including the preparation and serving of meals, coordinating with clients, and ensuring customer satisfaction. The ideal candidate will lead the catering team with clear intent. They will be required to create a cohesive team through mutual trust. The Catering manager will lead services including conferences, meetings, banquets and other special occasions. They will be responsible for achieving financial goals and collaborating with Assistant Director of Catering to maximize profitability.

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SUPERVISON RECEIVED & GIVEN: Receives direct supervision from the Assistant Director of Catering. Gives supervision to supervisors, full time and part time servers and bartenders.

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IN THIS ROLE YOU’LL GET TO:

1. Planning and Organization:

   1. Collaborate with marketing department to produce customer experience and sales driven strategies with a result to drive traffic and brand.

   2. Responsible for overseeing the planning, management and execution of catering events

   3. Analyze and measure business trends; develop and implement plans to maximize sales and meet or exceed goals and objectives.

   4. Managing all events logistics, including transportation of equipment, setup, and teardown while meeting set timelines for service

2. Budget Management:

   1. Be responsible for collaboration and execution of annual budget - revenue, cost of sales, labor cost, & general expenses.  Explain variances in addition to being solution driven to execute unit specific budgetary metrics.

   2. Create and maintain accurate records for product ordering, inventory, waste control and cash handling.  Monitors, logs and plans for equipment maintenance and purchasing.

   3. Optimally utilizing resources and minimizing waste is a core responsibility

3. Customer Service:

   1. Uphold a customer service philosophy among all employees while adhering to company policy. Ensure all staff operate with a positive customer-focused attitude and compliant with all training.

   2. Act as an on-site liaison and maintain a positive professional relationship with the students, faculty and staff.

   3. Exhibit a consistent positive attitude and outlook that facilitates inviting spaces for our employees and guests. Continually ensure culinary excellence and exemplary customer service

   4. Be able to effectively manage difficult customer/client situations.

4. Judgement:

   1. Provide direction to your staff and timely compliance with regards but not limited to KUMU policy, training, and disciplinary actions. 

   2. Take responsibility for all employees’ activities.

   3. Ensuring compliance with health and safety regulations.

   4. Regularly review and update risk management strategies to address new threats and opportunities

5. Leadership:

   1. Inspire the trust of others while working with integrity and treating all with respect and positive communication.

   2. Keep commitments towards assignments while being a role model leader in KU Catering Services.

   3. Establish healthy communication channels with subordinates, peers and leadership through regularly scheduled meetings, feedback and on site coaching. 

   4. Manager’s role involves cooordinating and leading a team. This incompasses hiring and training staff, overseeing work schedules and ensuring all team members uphold the company’s quality standards.

6. Communication:

   1. Maintain communication through all levels of the organization.

   2. Develop realtionships with campus partners such as Kansas Athletics Inc (KAI) and Student Union Activities (SUA) as well as vendors and franchise partners.

   3. Provide regular updates to Assistant Director of Catering on event progress, challenges, and outcome.

7. Culinary Experitise:

   1. Collaborate with chefs to design creative, high quality menus tailored to client prefrences and dietary requirements

   2. Stay informed of culinary trends and incorporate innovative ideas into catering services

   3. Ensure the preparation, presentation, and quality of food meet university standards and exceed client expectations

   4. Oversee food safety and sanitation compliance during event peparation and execution

Qualifications

YOU WILL ALSO:

1. Serve on KU Catering Leadership Team and participates in short and long range planning for KU Catering in accordance with the strategic plan.  Assist in ambassador responsilbities to faciliate KU Catering outreach and branding.

2. Maintain all necessary paperwork pertaining to licensed concepts in accordance with specific company/concept policy.

3. Ensure food management systems are adhered to, including proper recipe procedures as well as cooking and holding temperatures.

4. Conduct regular inspections, ensures recording of temperature logs, to verify daily adherence and training of ServSafe guidelines.

5. Liaison with health inspector on scheduled and unscheduled visits, and maintain detailed inspection reports. 

6. Ensure all products are accurately labeled with correct pricing, nutritional, and allergy information.

7. Maintain effective relations with support functions of the organization.

8. Other duties as assigned by Assistant Director of Catering. 

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REQUIRED KNOWLEDGE ABILITIES & SKILLS: 

1. Knowledge of methods used in preparation, holding and serving of quality food in a dining area and the use and care of appropriate utensils and equipment.

2. Experience working in a high-volume catering department of a university or hotel.

3. Knowledge of health, sanitary and safety standards and practices applied to food service.

4. Ability to follow recipes and instructions.

5. Ability to maintain a friendly disposition and dedication to serve catering clientele.

6. Ability to perform above average physical requirements of food service work - stooping, bending, extensive walking, standing for long periods and lifting 50 pounds.

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MINIMUM QUALIFICATIONS: 

1. High School Diploma or Accredited GED equivalent.

2. At least 5 years in a fast paced, high volume operation, with 3 years in a lead or supervisory role.

3. Experience creating and managing budgets between $2 million and $3 million in annual revenue. 

4. Experience with various types of large kitchen equipment including refrigeration, impinger ovens, steamers, and fryers.

5. Proven customer service experience with specific regard to solution management.

6. Experience in operation of various computer systems used in food service operations in addition to Microsoft applications.

7. Current ServSafe certification or the ability to become certified within six months.

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PREFERRED QUALIFICATIONS: 

1. Bachelors degree in Management, Foods and Nutrition or related field.

2. 5-years lead management experience in a fast paced, high volume retail cash sales operation.

3. 3 years P&L accountability.

Salary : $55,000 - $60,000