Catering Operations Manager

Utah State University - North Logan, UT

Full-time - Manager

North Logan, UT

Educational Services

About the position

The Catering Operations Manager is responsible for overseeing all aspects of University Catering events, ensuring they meet company standards in employee conduct, event presentation, and timeliness. This role involves fostering relationships with various departments and promoting the mission of Dining Services to create an excellent college experience. The manager will conduct inspections, supervise staff, manage schedules, and develop policies to enhance service quality and operational efficiency.

Responsibilities

• Make regular onsite inspections of catering events to ensure standards of customer service, timeliness, employee appearance, cleanliness and sanitation, food quality and presentation are being met.
• Make on-the-spot corrections through Supervisors, emphasizing the importance of their role in maintaining standards.
• Collaborate with the Catering Sales and Events department to assure success of each event.
• Obtain and control access to event venues for catering teams.
• Work closely with Dining Services Central Hiring Team to ensure adequate staffing levels to meet the variable demands of catering.
• Supervise, create and update the weekly schedule as changes occur during the week.
• Approve time off requests, monitor trade board entries, and help staff cover shifts when needed.
• Approve or flag employee hours in AggieTime on a daily basis.
• Monitor and maintain labor costs utilizing the Daily Report KPI's.
• Develop and implement policies and procedures for University Catering.
• Oversee all aspects of employee training to include tracking of certifications as appropriate.
• Develop and maintain department culture of 'Creating an Excellent College Experience' including monitoring eNPS through Qualtrics and promoting the NECTAR program.
• Conduct employee Performance Appraisals each semester.
• Work with Business Manager, Executive Director and Executive Chef in developing an annual budget to include a 3-year rolling Capital Purchasing Plan.
• Maintain par inventory counts of front of house equipment by overseeing FOH inventory.
• Continually improve presentation of events by keeping up with current trends.
• Make purchases of necessary items throughout the year within budgetary restraints.
• Coordinate maintenance needs of the University Catering Fleet of Vehicles with the Dining Services Maintenance Tech or Utah State University Motor Pool as needed.

Requirements

• 5 years of related experience or an equivalent combination of education and experience.
• ServSafe Certification or equivalent.

Nice-to-haves

• 3 years Supervisory/Management experience
• 3 years Catering/Events experience

Benefits

• Commensurate salary with experience
• Excellent benefits package