Northern California HERC

The Catering Manager is the coordinator of all aspects of the F&B operation while delivering excellent customer/guest experience. This position requires hands-on service and strategic planning for customer satisfaction and employee engagement and attrition. This position will manage department inventories, manage the staff through successful hiring, training, supervision and development while providing safety instruction and guidance, as well as support team members in all aspects of the function of Dining Services. Individuals who are self-motivated, organized and goal driven, plus flexible, diplomatic, and creative should apply. They must be able to solve problems quickly and discreetly. Those able to handle pressure and tight deadlines. If you have a track record of great customer service, a coaching style in supervising staff, and understand the importance of team work, plus have the ability to deliver solid safety and all types of service training, apply.

Job Duties

Initiates and organizes communication between lead staff members and campus departments for every event/order, thus promoting a unified and informed team

-Coordinates daily FOH production schedule

-Coordinates elements of the food purchasing, production and display with the Catering Chef

-Coordinates site setup as needed with the Physical Plant and places timely work orders as needed

-Coordinates Technical Services for audio or visual needs through accurate and timely work orders-40 %%-Essential, Develops and applies strategic cost control systems/tracking to manage expenses and maximize efficiency

-Manages and maintains front of house inventory including consumables and non- consumables including vehicles according to college and state regulations

-Manages staff labor and beverage labor costs for the FOH

-Works events to offset cost and offer management supervision as needed

-Hires, trains, schedules and supervises staff including and with the help of the Assistant Manager using departmental guidelines

-Strategic planning for the future including sales promotions, staff recruitment and new training methods, production goals, space efficiency, inventory enhancements, and self-improvement

-Audits compliance to departmental policies, health regulations, and NC laws

-Organizes and assigns duties or executes the decor for events as appropriate based on instruction from the BEO and the Director

Requirements

Bachelor's degree in Food and Beverage Management (A 2 years Associate's degree in Food and Beverage Management with management or culinary arts formal training with 2+ years strong background in catering or related food service may substitute for Bachelor's degree); Valid driver's license; Serve-Safe certification; At least three years of work experience in food and beverage management in a Hotel or Country club.

Preferred: Front-of-house management experience with an emphasis in formal service
Beverage management experience
Kitchen experience in any role
Some knowledge of higher education food service
A good understanding of the nuances between on and off premises catering

Production kitchen operation knowledge, understanding Bar/Wine service management; Fine dining training; Business management with Windows based computer software proficiency (Work, Excel, Outlook, Catertrax, other); Management training with a coaching style; Creative decor setup and installation/Sales and Merchandising, Advertising and Marketing a plus

Information about how to submit an application can be found at https://employment.davidson.edu