Position Details
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Senior Manager, Catering
| Job Number | Full/Part Time | Schedule | Salary |
|---|---|---|---|
| 27579841 | Full Time | Varies | - |
Position Information
UC Riverside's Dining Services is recruiting for the Senior Manager of Catering. 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.
**As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy. All Covered Individuals under the policy must provide proof of Full Vaccination or, if applicable, submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. For new University of California employees, the applicable deadline is eight weeks after their first date of employment. **
**As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy. All Covered Individuals under the policy must provide proof of Full Vaccination or, if applicable, submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. For new University of California employees, the applicable deadline is eight weeks after their first date of employment. **
Education
Education Requirements
| Degree | Requirement |
|---|---|
| High school diploma or equivalent certification/experience. | Required |
| Bachelor's degree in Culinary Arts, Hospitality Management or Business Administration. | Preferred |
Licenses
| License | Requirement |
|---|---|
| Valid driver's license and clean driving record. | Required |
Certifications
| Certification | Requirement |
|---|---|
| ServSafe Certification or equivalent certification. | Preferred |
Conditions
| Condition | Requirement |
|---|---|
| Must successfully obtain ServSafe certification with a minimum score of 75 within the probationary period. | Required |
Experience
| 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 |
Special 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 |
Minimum Requirements
Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
Solid knowledge in food service and sanitation regulations.
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.
Demonstrated knowledge in setting departmental and operational work priorities and conducting business in an organized, timely and efficient manner.
Mathematical and cash control skills to accurately complete drawer counts and prepare deposits.
Solid and effective interpersonal and work supervision skills to provide guidance to other personnel and work effectively with partners on joint projects.
Working knowledge of standard catering sales operations, methods, practices and strategies.
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.
Working knowledge of catering and conferencing industry, banquets, meeting room set-ups, space yields, conceptualization, audio/visual specifications and revenue maximization.
Demonstrated knowledge and experience in complying with policies, procedures and regulations, the use of personal safety gear and management of safety protocols for staff.
Strong computer applications skills to include food service applications such as point of sale and inventory control software.
Solid knowledge in food service and sanitation regulations.
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.
Demonstrated knowledge in setting departmental and operational work priorities and conducting business in an organized, timely and efficient manner.
Mathematical and cash control skills to accurately complete drawer counts and prepare deposits.
Solid and effective interpersonal and work supervision skills to provide guidance to other personnel and work effectively with partners on joint projects.
Working knowledge of standard catering sales operations, methods, practices and strategies.
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.
Working knowledge of catering and conferencing industry, banquets, meeting room set-ups, space yields, conceptualization, audio/visual specifications and revenue maximization.
Demonstrated knowledge and experience in complying with policies, procedures and regulations, the use of personal safety gear and management of safety protocols for staff.
Strong computer applications skills to include food service applications such as point of sale and inventory control software.
Preferred Qualifications
Food and beverage knowledge, including general menu trends, multi-cultural menus, ingredients and related terminology.
Knowledge of the Events Management System (EMS) software, or other event software.
Knowledge of the Events Management System (EMS) software, or other event software.
Additional Information
In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.
UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.
The University of California is an Equal Opportunity/Affirmative Action Employer with a strong institutional commitment to the achievement of excellence and diversity among its faculty and staff. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other characteristic protected by law.
For information about our generous employee benefits package, visit: Employee Benefits Overview
UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.
- UC Riverside is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine's 2020 rankings, and among the top 1 percent of universities worldwide, according to the 2019-20 Center for World University rankings.
- UC Riverside is the top university in the United States for social mobility. - U.S. News 2020
- UCR is a member of the University Innovation Alliance, the leading national coalition of public research universities committed to improving student success for low-income, first-generation, and students of color.
- Among top-tier universities, UC Riverside ranks No. 2 in financial aid. - Business Insider 2019
- Ranked No. 2 in the world for research, UCR's Department of Entomology maintains one of the largest collections of insect specimens the nation. - Center for World University Rankings
- UCR's distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of Science and Medicine.
The University of California is an Equal Opportunity/Affirmative Action Employer with a strong institutional commitment to the achievement of excellence and diversity among its faculty and staff. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other characteristic protected by law.
For information about our generous employee benefits package, visit: Employee Benefits Overview