Days and times vary for this position.
Commensurate with experience
The Catering Manager reports to the Director of Dining Services.
This position has responsibility for overseeing catering sales, new business development, service standards, and other areas specified, sanitation and training for the university's catering services department. This position has full supervisory responsibility of all support staff performing various duties or function. Works with university offices as well as external customers or clients.
Summary of description:
This position will oversee the daily operations of catering, create new business to generate new sales within the Catering Department. Interact daily with customers by initiating contact, planning and following up with contracts/service agreements. Plan, develop, and implement a comprehensive catering strategy to ensure overall consistency and high quality across the catering operation. Provide and ensure the highest level of quality and service for the community, executives, conferees, and other VIP's and other customers. Develop training programs for employees and serve as a resource of those training's. Resolve customer issues and questions on site. Interact with managers/supervisors, chefs and catering operation supervisor on food set-ups and displays, ensuring the highest quality of food production, standards, presentations, and techniques.
Supervisory duties include hiring, training, scheduling, and supervising staff. Conduct disciplinary actions as needed. This position will oversee one associate catering manager and six full time employees, however, this number may increase as business increases. This position will work with constituents across the campus to plan special events and themed parties. Independently answers inquiries and composes and drafts forms, reports, or correspondence for the customer/client review. Respond promptly to inquiries, comments, and requests. Responsible for renting and ordering of all equipment as needed.
Responsible for management of an annual operational budget of $800K, however, this budget may increase as business develops. Maintain fiscal responsibility according to established guidelines. Supervises staff and coordination of their daily schedule, making adjustments and finding alternatives when scheduling problems occur based on knowledge of program requirements and staffing company availability. Responsible for hands-on service work as needed. Adhere to department purchasing policies; responsible for food and supply purchasing as directed. Maintain the highest level of sanitation and cleanliness. Prepare payroll, invoices, inventory, labor, and other like reports. Creates and maintains statistical records. Formats and prepares complex documents which require the use of specialized software. Assist the dining services program in other duties as needed/required.
To apply for this position:
Step 1: Complete the Valparaiso University Employment Application.
Step 2: Complete the EEO form.
Step 3: Send electronic copy of cover letter, resume and references.
All materials may be sent electronically to: Human.Resources@valpo.edu (OR) fax to: 219-464-6887.
Please address cover letter to:
Anthony Coschignano, Director of Dining
Equal Employment Opportunity – Non-Discrimination and Commitment to Diversity.
Valparaiso University does not unlawfully discriminate and aims to employ persons of various backgrounds and experience to help constitute a diverse community. Its entire EOE policy can be found at: http://www.valpo.edu/equalopportunity/index.php
NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. Valparaiso University participates in E-VERIFY to confirm work authorization.