Opening
Full Time 40 hours Range URG 105 Food & Nutrition Svcs-Staff
Responsibilities
GENERAL PURPOSE:
Oversees all catering operations, including inventory, ordering, budget, equipment, and planning and execution of special events. Builds and maintains positive relationships with clients, vendors, and serving staff. Resolves customer issues as they arise. Works directly with Food Service Director to increase sales and improve services.
JOB DUTIES AND RESPONSIBILITIES:
- Assists customers with menu planning, ordering, and execution of catering events. Attends and monitors large events. Works with management team to ensure proper staffing for all catering events. Follows up with customers to obtain feedback for continual improvement. Works to grow catering business by expanding menu and service and working with areas to gain business.
- Prepares daily, weekly catering task reports for management team based on ordered catering events. Works with vendors and purchasing manager to ensure food and supplies are ordered in appropriate quantities to meet established needs.
- Manages food link and bulk ordering system by setting up new food link and bulk ordering customers with ordering platform. Regularly manages orders and works with storeroom team to get orders out on time. Ensures that courier is ordered as needed. Reconciles all bulk and food link invoices monthly.
- Inventories and orders catering supplies maintains the established budget of catering department including staffing and supply expenses, as well as revenue.
- Leads weekly catering meeting with management to communicate events and needs. Completes monthly reports for catering, food link, bulk orders, and presents to retail manager with action plans.
Other duties as assigned.
QUALIFICATIONS:
- High school required
- Associate degree in hospitality or business management preferred.
- 5 years of catering/retail management experience required or equivalent combination of education and experience.
- Organized, flexible, strong communication skills, excellent customer service skills, and the ability to manage a large foodservice operation all required.
- Serv-Safe Certified required.
The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University’s mission to Learn, Discover, Heal, Create – and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations.
How To Apply
All applicants must apply online.
EOE Minorities/Females/Protected Veterans/Disabled
Pay Range
Pay Range: $19.96 - $27.94 Hourly
The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job’s compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations.