General Information
| Job Description | FOOD SVC SUPV 2 | Working Title | Senior Manager, Catering |
|---|---|---|---|
| Job Code | 005235 | Grade | 18 |
| Department Name | Dining Services - D01209 | Department Head | Marcus Van Vleet |
| Supervisor | Alexander Meister | Effective Date | 11/17/2022 |
Position(s) Directly Supervised
| Job Code | Title | FTE |
|---|---|---|
| 005651 | FOOD SVC WORKER SR | 1.0 |
| 005234 | FOOD SVC SUPV 1 | 1.0 |
Generic Scope
| Provides direct supervision typically to professionals or skilled technical employees. Functions as advisor to unit and administration. Analyzes and resolves problems, interprets policies (e.g., fiscal management, HR, contracts and grants, resource management in defined areas) and demonstrates solid subject matter knowledge. Exercises judgment within defined procedures and policies to determine appropriate action. Supervises staff to assure accountability and stewardship of department resources (operational, financial, and human) in compliance with departmental goals and objectives. |
Custom Scope
| Receives assignments in the form of objectives with goals and the process by which to meet goals. Provides direction to employees according to established policies and management guidance. Administers policies that directly affect subordinate employees. Recommends changes to unit or sub-unit policies and practices. Identifies risks and responds accordingly. Management reviews work to measure meeting of objectives. May assist with departmental training initiatives across campus. |
Department Custom Scope
| The Senior Manager, Catering is responsible for the overall coordination, management and delivery of successful events and initiatives for Citrus Grove Catering and Crate operations for Dining Services. Provides leadership, guidance and direct supervision to the Unit Supervisor, additionally provides indirect supervision to service staff and student staff. Responsible for staffing, scheduling, supervising, training, disciplinary action and performance management of all staff. Ensures operation provides a responsive, top quality and exceptional service-oriented experience in the execution of events and creates a welcoming environment for clients, guests, UCR administrators, faculty, staff and students. Works cooperatively with the Hospitality team to execute activities, assignments and events effectively to ensure customer satisfaction with the highest standards of service. Ensures food and supplies are properly ordered according to established departmental specifications, and as determined by the menu, guest counts and operational needs. Utilizes broad knowledge of creative food and beverage presentation techniques, food trends, and design concepts. Trains catering staff, monitors catering display techniques, shares product knowledge and monitors customer interactions. Responsible for operational and financial administration to ensure proper fiscal controls of food costs, labor costs, supplies and equipment costs, etc. Develops, analyzes and provides reports and data on types of catered events, products, menu selections, number of attendees, revenue streams, etc. Establishes professional working relationships with various vendors and suppliers that have an integral role and impact on the daily operations of Citrus Grove Catering and Crate. Interacts and collaborates with Dining Management to review and/or develop and implement operational systems, catering delivery systems, preventative maintenance programs, safety programs, and operational policies and procedures for completion of routine functions and practices. Senior Manager, Catering will be required to manage a multi-faceted catering operation and facility that operates on a seven (7) day-a-week, year-round food service event planning schedule and will be required to solve emergency situations and provide problem-solving solutions in a positive and effective manner. |
Education & Experience Requirements
Education Requirements
| Degree | Requirement |
|---|---|
| High school diploma or equivalent certification/experience. | Required |
| Bachelor's degree in Culinary Arts, Hospitality Management or Business Administration. | Preferred |
Experience Requirements
| Experience | Requirement |
|---|---|
| Minimum of 6 years of related experience. | Required |
| 6 - 10 years of related experience. | Required |
| Supervisory experience, preferably in food service industry. | Preferred |
| Demonstrated experience in a customer service-oriented environment, meeting and exceeding client expectations and achieving sustained satisfaction. | Required |
| Catering and/or conferencing experience in an institute of higher education. | Preferred |
| Demonstrated experience in effectively managing and directing the operations of large-scale catering events. | Preferred |
| Demonstrated experience in managerial/supervisory role that includes responsibility for staffing, hiring, scheduling, disciplinary action, motivation, recognition, complaint resolution and performance management. | Preferred |
License Requirements
| License | Requirement |
|---|---|
| Valid driver's license and clean driving record. | Required |
Certification Requirements
| Certification | Requirement |
|---|---|
| ServSafe Certification or equivalent certification. | Preferred |
Educational Condition Requirements
| Condition | Requirement |
|---|---|
| Must successfully obtain ServSafe certification with a minimum score of 75 within the probationary period. | Required |
Key Responsibilities
| Description | % Time |
|---|---|
Oversees activities of employees who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house feeding of employees.
|
30 |
Oversees direction of employees to complete services using established food safety guidelines, procedures and quality control.
|
15 |
Oversees assignment of tasks, checks work areas at frequent intervals, and maintains schedules.
|
15 |
Develops and maintains exceptional customer service standards.
|
15 |
| Participates in the review and/or development and implementation of operational systems, catering delivery systems, preventative maintenance programs, safety programs, and operational policies and procedures for completion of routine functions and practices in an organized manner. | 5 |
| Assists in the preparation and management of operating budget to ensure proper fiscal controls of food costs, labor costs, supplies and equipment costs, etc. Oversees proper ordering for all supplies, food, and beverages. Responsible for regular inventory and overall management of direct expenses. | 5 |
| Recommends timely purchase on small equipment and replacement of additional major maintenance equipment on an on-going basis. | 5 |
| Develops, analyzes and provides reports and data on types of catered events, products, menu selections, number of attendees, revenue stream, and/or other ad hoc reports as requested by Dining Management. | 5 |
| Performs other duties as assigned within the scope of the operation and department, as needed; including the operation of university vehicles. | 5 |
Knowledge, Skills & Abilities
| Knowledge/Skill/Ability | Requirement |
|---|---|
| Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis. | Required |
| Solid knowledge in food service and sanitation regulations. | Required |
| Solid verbal and written communication in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management. | Required |
| Demonstrated knowledge in setting departmental and operational work priorities and conducting business in an organized, timely and efficient manner. | Required |
| Mathematical and cash control skills to accurately complete drawer counts and prepare deposits. | Required |
| Solid and effective interpersonal and work supervision skills to provide guidance to other personnel and work effectively with partners on joint projects. | Required |
| Working knowledge of standard catering sales operations, methods, practices and strategies. | Required |
| Ability and skill in computing ratios, rates and percentages as they relate to the food service industry in food costs, gross margins, labor costs, inventory control functions and projecting income trends based on existing revenue and cost data. | Required |
| Working knowledge of catering and conferencing industry, banquets, meeting room set-ups, space yields, conceptualization, audio/visual specifications and revenue maximization. | Required |
| Demonstrated knowledge and experience in complying with policies, procedures and regulations, the use of personal safety gear and management of safety protocols for staff. | Required |
| Strong computer applications skills to include food service applications such as point of sale and inventory control software. | Required |
| Food and beverage knowledge, including general menu trends, multi-cultural menus, ingredients and related terminology. | Preferred |
| Knowledge of the Events Management System (EMS) software, or other event software. | Preferred |
Special Requirements & Conditions
| Special Condition | Requirement |
|---|---|
| Position will require a varied work schedule based upon the needs of the operation. Must be able to work nights and weekends. | Required |
| Travel to and/from catering events on and off campus. | Required |
| Occassional travel for business related meetings, conferences and/or events. | Required |
| Public Driving Record | Required |
| Travel | Required |
| Travel Outside of Normal Business Hours | Required |
Other Special Requirements & Conditions
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Level of Supervision Received
| Direction |
Environment
Working Environment
| Campus |
Other Requirements
Items Used
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Physical Requirements
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Mental Requirements
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Environmental Requirements
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Critical Position
| Is Critical Position: Yes |