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Position: Manager- Catering/Food

Grade Department Position type: Position Number
40 2JG – Department not found Full-time A97730


Position Summary:

Under general supervision, the Manager- Catering/Food will: market, sell and plan UVU catering services to internal and external clients; oversee the management of the food court and catered events including food, beverages, and equipment; coordinate the workers and resources for efficiency and preparedness; develop and monitor budget and sales goals related to food and labor costs.


Essential Functions, Major Duties, and/or Accountabilities:
  • Establish and supervise the catering services to increase revenue.   
  • Direct hiring, training, and scheduling of food service personnel and organize and supervise culinary internship program.           
  • Work with chefs and other personnel to plan menus that are flavorful and popular with customers.        
  • Estimate food and beverage costs. Work with chefs for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.     
  • Perform frequent checks to ensure consistent high quality of preparation and service.       
  • Work with other management personnel to plan marketing, advertising, and any special restaurant functions.              
  • Investigate and resolve complaints concerning food quality and service.         
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.  
  • Comply with all health and safety regulations.  
  • Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations.
  • Work to improve performance and increase revenue.
  • Perform miscellaneous job-related duties as assigned.

Supervisory Responsibilities:
  • Student workers.

Special Requirements of the Position:
  • N/A

Qualifications:

Graduation from an accredited institution with a Bachelor of Science degree or hotel/restaurant management with two years of experience related to essential functions; OR a combination of practical experience and education that equals six years related to the essential functions.  

  • Knowledge of supplies, equipment, and/or services ordering and inventory control in order to analyze event requests and to assess catering product and equipment requirements.
  • Knowledge of marketing strategies, processes, and available resources.
  • Knowledge of faculty and/or staff hiring procedures. 
  • Ability to be pleasant and polite when dealing with public as well as staff, to foster a cooperative work environment.  
  • Skill in the use of computers, preferably in a PC, Windows-based operating environment to allow for development and maintenance of record keeping systems and procedures.   
  • Ability to communicate effectively, both orally and in writing.
  • Ability to plan a variety of menus.  
  • Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
  • Demonstrated performance management skills with the ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments to maximize employee development.

Disclaimer:
This position description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to the position.
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