| Detailed Description: |
The Director of Operations, Banquets and Catering is responsible for overseeing all aspects of the catering operation within the Division of Hospitality Services. The Director of Operations, Banquets and Catering is responsible for the catering operation, including managing staff, coordinating with vendors, ensuring quality food services, executing events smoothly, meeting client needs, maintaining budgets, and upholding food safety standards, essentially acting as the leader in ensuring seamless execution of catering events from start to finish. The Director of Operations, Banquets and Catering is responsible for training, coordinating and evaluating the work of the service staff and catering management team, assisting clients with menu planning, food and beverage coordination, table arrangements, decoration options, arrangement of all details of special events, (to include room set-ups, staging, lighting, audiovisual, traffic lows, equipment packing and logistic, staffing model, menus, décor, entertainment, group room blocks, VIP services and any experiential elements related to the success of the event). Other duties as assigned.
Duties and Responsibilities:
Guest Experience and Experiential Service Delivery Strategy
- Develop and implement catering service delivery solutions to meet customer event expectations.
- Develop and maintain effective client and customer relations.
- Meet with clients to understand their needs and expectations for events.
- Supervise and ensure the highest standards in managing event logistics including venues set up and staging, service standards, equipment rental, decorations, signage, experiential decorations, event theme, lighting, beverage station, clean up and any customized element requested by the client.
- Implement innovative and contemporary experiential service standards to support new business growth and client retention.
- Oversee the execution of events on-site to ensure smooth operation and high-quality service standards.
- Act as working supervisor and ensure the quality preparation of all menu and specialty items is accurate. In coordination with the Chef De Cuisine, responsible for the planning and facilitation of the service delivery strategy to maintain the highest standards of food quality.
- Support the ongoing review and improvement of service, product and menus standards and in coordination with the Culinary Team and the Director of Hospitality Services.
- Ensure that all food is attractively garnished and appropriately displayed.
- Ensures that products are not held longer than established holding times.
- Serves customers and guests with the appropriate sense of business urgency to provide quality service.
- Receives, responds to, and reports feedback from customers to management as appropriate Serves as a representative of the University, displaying courtesy, tact, consideration, and discretion at all interactions with the university community and its guests.
- Checks production sheet against inventory to assure necessary items on hand; plans for back up items as needed.
- Maintains daily communication with appropriate staff to adjust production and service according to changes in guarantees.
- Determines correct methods of service and instructs staff in correct methods.
- Ensure that products are made to specification.
- Coordinates and instructs staff in appropriate sequential service time frames for maximum guest satisfaction.
- Ensures high service consistency across all events and at all time.
- Responsible for proper storage and utilization of leftovers.
- Ensures proper rotation and storage of all products.
Staff Supervision/Leadership
- Exercise administrative supervision over managers, lead staff, service staff, custodians, and other service staff including parttime staff and student employees engaged in catering operations.
- Develops and implements all shift schedules.
- Oversees the upkeep and maintain of catering equipment and vehicle fleet.
- Oversees the “back of the house” equipment and supplies logistic planning/packing and organization.
- Serve as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Knows and follows all University and Hospitality Services policies and procedures; instructs staff regarding Hospitality Services policies.
- Ensures compliance with the Hospitality Services policies and procedures.
- Informs employees of policy and procedural changes.
- Conducts new employee orientation for service staff.
- Teaches employees non-negotiable standards of performance.
- Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements.
- Able to operate catering equipment and train others on its proper use. Responsible for the direction, supervision, training and evaluation of management staff, custodian, students and part-time staff.
- Sets leadership example by a willingness to work all job tasks.
- Provides opportunities for staff development.
- Develops and implements programs for employee recognition.
- Delegates assignments as appropriate and follows up to insured that work is accurate and complete.
- Responsible for the smooth flow of work, communication and ideas through a congenial, caring and supportive attitude. Takes corrective action to ensure acceptable employee performance and provides both positive and corrective feedback to employees regarding performance.
- In conjunction with the assistant director, oversees and supports the recruiting, interviewing and selection of new employees.
Operations/Financial Management
- Conducts monthly inventory. Coordinates and orders food and supplies and, as assigned, small equipment as necessary, using the menu/purchasing management software.
- Works from bids to assure best buy in coordination with the purchasing department.
- Forecasts all staffing needs for all events, in a fiscally responsible manner
- Forecasts proper quantity preparation for each item served by using the menu management software.
- Coordinates completion of daily productions/service records with staff.
- Attends weekly/daily production meetings and service meeting.
- Attends the weekly scheduling meeting with the USD scheduler team member. Analyzes and evaluates productivity in assigned areas and takes effective action to maximize use of equipment, technology and labor hours.
- Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed.
- Responsible for the accuracy of payroll hours for part-time and full-time kitchen staff. Analyzes emergency situations such as staff shortages, product failures, equipment failures and provides timely solutions to problems.
- Controls expenses to ensure financial goals.
- Develops specialty menus to meet customer expectations for quality and presentation as well as budget parameters for event.
- Researches recipes to meet both theme events as well as production considerations, especially in off-premise venues.
- Works directly with customers and management on special event planning.
- Envisions, plans and creates plate presentation, buffet display and food design with an eye to color, shape, texture and dimension.
- Assists with establishing and maintaining departmental goals
- Assists in the evaluation, development and implementation of proper policies and procedures for all areas.
Safety and Sanitation
- Continually maintains and trains the staff in sanitary practices and procedures
- Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority.
- Ensures high cleanliness and sanitation standards at all times.
- Knows and administers the hospitality/dining Services Illness and Injury Prevention Program
- Organizes all production areas to ensure ease of operation.
- Conducts preventative maintenance inspections and ensures that routine maintenance is performed.
- Implements and maintains proper safety and sanitation standards in the workplace. Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation and hazmat certification.
- Ensures that all staff know the location of fire extinguishers and Ansul System pull stations and their proper use.
- Responsible for the security of the service facilities.
- Coordinates and maintains cleaning schedules for full-time and part-time production employees.
- Assists in the coordination and supervision of major clean up and shut down periods.
- Responsible for the timely reporting of all accidents and/or injuries, following proper procedures.
General Duties
- Serves as a member of the leadership team and collaborates on program enhancement. Strives to improve and streamline departmental operations through the continuous assessment of guidelines and procedures, work processes and program effectiveness/value.
- Participates in administrative staff meetings in order to assist in long-range unit planning activities.
- Prepares reports as required. Participate in professional organizations, conferences and training activities, representing the department as required or assigned.
Special Conditions of Employment:
- Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays.
- Must be able to work a flexible schedule to accommodate intersession and summer conference business.
- Must have excellent personal hygiene because of contact with food and food products
Certificates, Licenses, Registrations:
- Must complete ServSafe Food Safety Certification Class
- Must complete the University’s hazard communication program
Background check: Successful completion of a pre-employment background check.
Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.
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