Description
Responsible for the management of catering operations including preparation of menus, costing beverage menus, pricing of alcoholic beverages, coordination of staff and equipment when necessary. Communicates with all the stakeholders to proactively respond to guest needs including building managers, custodial staff and support staff. Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards. Develops weekly catering schedule ensuring adequate staff coverage to meet special event needs as well as monitoring labor costs. Ensures proper handling of food items to maintain sanitation standards. Ensures due diligence of alcohol services in accordance with our liquor license, university policies and state laws. Trains all catering staff to ensure that excellent service is provided to our guests and food and beverage is presented in an appetizing manner. Works closely with chefs, and partners with chefs on product development, striving for unique and on-trend items. Performs all aspect of employee supervision of catering staff, including but not limited to assistant managers, student managers, catering servers and bartenders. Evaluates subordinate staff on an annual basis or as needed to ensure achievement of performance expectation. Employees in this classification typically analyze, compare and evaluate various courses of action and have the authority to make independent decisions on matters of significance, free from immediate direction, within the scope of their responsibilities. Primary activities and decision making authority are predominantly performed independently affecting business operations to a substantial degree. Under FLSA, this is the exempt job classification for this title. Incumbents in this position must meet the full criteria for exempt status: salary level, salary basis, and duties tests.