Employment Opportunities at USD

Position Title & Department:

 Assistant Director of Banquets and Catering; Banquets and Catering Posting #

5752

Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in antiracist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through an equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area, and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced.

Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center.

USD Catering is proud to be the university's exclusive caterer. Their nationally recognized, award-winning program delivers excellence and quality. Whether a function is a continental breakfast for fifteen, a gala dinner for a thousand, or anything in between, they will deliver a caliber of food and service that is sure to please.

University Description:

The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity’s urgent challenges.

Detailed Description:

The Assistant Director of Banquets and Catering is responsible for coordination and execution of the functional operation of the Banquets and Catering Department. The Assistant Director is responsible for the training, coordination, and evaluation of full-time and part-time office and service staff. Oversees the daily execution of catered events. Assures quality customer service and customer satisfaction. Assistant Director will assist in the development of departmental goals. In the absence of the Director, assumes complete responsibility for the Banquets and Catering Department. Other duties as assigned.

Duties and Responsibilities:

Customer Relations and Marketing

• Ensures prompt, friendly customer service.
• Coordinates responsibilities for the smooth operations of all catered events.
• Ensures an environment of customer awareness by staff.
• Assists in the positive development of public relations between the Banquets and Catering Department, other Dining Services areas, and the campus community.
• Coordinates and communicates customers' special needs with special events, facilities management, and appropriate facility staff to assure customer satisfaction.
• Provides general oversight for service and clean-up of catered events to assure product and service quality with direct oversight as appropriate.
• Assists in marketing the Catering Department to include food display, proper serving techniques, and the total appearance of all events.
• Assures that high-quality standards are maintained throughout the course of daily events, including food quality, room appearance, and safety and sanitation standards.  

Operations/Financial Management

• Proposes par levels to maintain adequate equipment inventory levels.
• Maintains daily communication with appropriate staff to adjust production according to changes in guarantees.
• Ensures products are made to specification, including appearance, cooking, and taste.
• Assists in the ongoing review and upgrading of services, products, and menus.
• Oversees the coordination and ordering of supplies and small equipment for the catering department.
• Oversees the efficient use of space for storage of equipment, décor, and supplies.
• Oversees the control of food and supply costs through training and oversight of employees.
• Responsible for the ordering and inventory of beer and wine for catered events.
• Assists in the development of proper serving techniques.
• Staff events to meet projected sales and/or customer counts.
• Reviews manpower needs, evaluates labor costs and controls the use of labor through effective scheduling, proper training, and supervision.
• Responsible for scheduling part-time and full-time staff.
• Identifies deviations from desired financial results and develops and executes corrective action plans.
• Analyzes operational situations such as staff and product shortages, equipment failures, or other problems, and provides timely solutions to problems.
• Processes the proper monthly billing of all departmental charges.
• Responsible for the security of all Banquets and Catering areas, including equipment under the Manager’s direct control.
• Assists in the evaluation, development, and implementation of proper policies and procedures for the Catering Department.
• In conjunction with the Dining Services Administration, evaluates, develops, and implements policies and procedures for the Dining Services Department.
• Assists with establishing and maintaining goals for Banquets and Catering and in conjunction with the Director, assists in setting goals for the Dining Services Department.
• Delegate's responsibility and authority as appropriate to meet operational goals and objectives

Safety and Sanitation

• Knows and administers the Dining Services Illness and Injury Prevention Program.
• Organizes all catering areas to ensure ease of operation.
• Ensures cleanliness and sanitation for all catering areas.
• Conduct preventative maintenance inspections and ensure that routine maintenance is performed.
• Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation certification as well as Hazmat training.
• Implements and maintains proper safety and sanitation standards in the workplace.
• Assigns cleaning schedules for full-time and part-time employees for non-kitchen areas.
• Assists in scheduling a major clean-up during shutdown periods.
• Responsible for the timely reporting of all accidents and/or injuries, following proper procedures.
• Reviews facilities and equipment, including routine maintenance and repair, replacement and upgrading.
• Has general oversight responsibility for proper use, cleaning, return, and storage of linen and equipment with direct oversight as deemed appropriate.

Employee Relations/Leadership 

• Assures compliance with Dining Services policies and procedures.
• Assists in developing full-time and part-time job descriptions.
• Responds to employee complaints.
• Promotes teamwork among leaders and staff.
• Develops and maintains communication with staff.
• Develops and implements programs for employee recognition.
• Maximizes recruiting efforts for the selection of employees to ensure adequate staffing levels.
• Recommends employees for promotion.
• Ensure that Human Resources paperwork is completed in a timely manner for Part-time employees.
• Responsible for calculating and processing the bi-weekly payroll for full-time and part-time staff.
• Ensures that new employee orientation is completed.
• Teaches employees non-negotiable standards of performance.
• Develops and conducts full-time individual and group training sessions and gives instruction to employees to meet job requirements. Ensures ongoing part-time staff training.
• Informs employees of the policy and procedure changes.
• Sets a positive example for employees.
• Formulates and adjusts full-time and part-time staff schedules to maximize personnel.
• Supervises employees during events.
• Takes corrective action to ensure acceptable employee performance.
• Provides both positive and corrective feedback to employees regarding performance.
• Responsible for conducting formal performance reviews on a timely basis. 

Certificates, Licenses, Registrations:

• Must complete ServSafe Food Safety Certification Class.
• Must complete University’s hazard communication program.

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.

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. 

Job Requirements:

Minimum Qualifications:

• Bachelor’s degree in food management, hospitality, or related field required.  A High school diploma and two additional years of work experience may substitute for Bachelor’s degree, at the rate of two years of education is equivalent to one year of work experience. 
• At least four years of Catering experience required, preferably in an institutional environment.
• At least two years of supervisory experience in a high-volume catering environment required. 

Performance Expectations - Knowledge, Skills and Abilities:

• Demonstrated responsible management and supervisory experience in a commercial or university catering department.
• Proven problem-solving ability. Ability to define and propose and implement effective solutions.
• Demonstrated commitment to high-quality food procurement, production, and service standards.
• Proven ability to work effectively in a strong, service-oriented environment with frequently changing priorities and deadlines.
• Proven skills in a staff organization, workflow, use of controls, and personnel management. Ability to delegate responsibility effectively.
• Ability to prioritize assignments to complete work in a timely manner.
• Good time management skills.
• Strong written and oral communication skills and the ability to direct, motivate, and counsel staff.
• Strong public relations skills. Able to work with multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner. General knowledge of marketing and merchandising techniques.
• General knowledge of accounting procedures, including costing and pricing menu items.
• General knowledge of safety and sanitation procedures.
• General knowledge of inventory techniques.
• Ability to function effectively in a university environment.
• Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity.
• Proven knowledge of table service styles and setups for catered events.

Posting Salary:

$5,858.67 - $6,083.33 per month; Excellent Benefits

The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers.  Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer.  USD: Human Resources: Benefits

The salary range provided in this posting reflects what we reasonably expect to pay for this position.  Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget.

Education: Tuition opportunities supporting the education of employees and eligible dependents. Professional development. Culinary Institute of America Accredited Trainings.

Job Tools: Advancement opportunities. Complimentary tasting meals. Uniform, including (slip resistant) shoe reimbursement, provided.

Attractive Shifts: Minimal late night hours. Ten paid holidays. No Christmas Day or New Year’s Day shifts.

Discounts: USD Torero Store, Bartell Hotels, local event tickets. Free tickets to most USD sporting events.

Special Application Instructions:

Click the 'Apply Now' button to complete our online application. In addition, please upload a cover letter and resume to your application profile for the hiring managers’ review.  If you have any questions or difficulties please contact the Employment Services Team at jobs@sandiego.edu.

Additional Details:

Hours: 37.5 hours per week

Closing date: Open until filled

Note: External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed.

The University of San Diego is a smoking and tobacco-free campus. For more information, visit www.sandiego.edu/smokefree.