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Catering Manager, Traditions Catering

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Indiana University Residential Programs and Servic...Bloomington, IN
  • Catering Manager, Traditions Catering
  • $33,842 - $50,710 a year
  • The Catering Manager is responsible for the supervision of catering operations including preparing menus, costing out beverage menus, pricing alcoholic beverages; and coordination of staff and equipment when necessary.
  • The Catering Manager completes a weekly catering schedule ensuring adequate staff coverage to meet special event needs as well as monitoring labor costs.
  • The Catering Manager communicates with all stakeholders to proactively respond to guest needs including building managers, custodial and support staff; and ensures proper handling of food items to maintain sanitation standards.
  • The Catering Manager works closely with chefs, and partners with chefs on product development, striving for unique and on-trend items; and exercises administrative supervision over all employees regularly engaged in Catering.
  • The Catering Manager is responsible for personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination; and trains all catering staff to ensure that excellent service is provided to our guests; and that food and beverage is presented in an appetizing manner.
  • The Catering Manager ensures that the minimum level of labor is used to perform the required level of service without affecting service standards; and performs all aspect of employee supervision of catering staff, including but not limited to assistant managers, student managers, catering servers, and bartenders.
  • The Catering Manager evaluates subordinate staff on an annual basis or as needed to ensure achievement of performance expectation; and ensures due diligence of alcohol services in accordance with our liquor license, university policies, and state laws.
  • The Catering Manager is responsible in partnership with the catering chef to manage unit food and beverage budgets.
  • The Catering Manager will manage food and beverage supply and equipment purchases and inventory; maintain and audit weekly “impress” cash funds; ensure compliance with all state and county health department and safety regulations and maintain high standards of sanitation including staff training, and routine inspection.
  • The Catering Manager demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving and other front/back of the house areas.
  • Conducts routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained as well as the health and safety of dining quests and employees.
  • Serves as a member of the unit leadership team, collaborates on program enhancements and promotes Indiana University’s Diversity and Sustainability.
  • The Catering Manager is responsible for improving and streamlining departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value; and participates in administrative staff meetings in order to assist in long-range unit planning activities.
  • Others duties as assigned.
  • Bachelor’s Degree in a food related field or restaurant management and two or more years supervisory experience in a food related field.
  • Combinations of related education and experience may be considered.
  • ServSafe and TAM certified within 60 days from the date of hire; certification must be maintained as a condition of employment.
  • Considerable knowledge of the methods and equipment used in the preparation and distribution of food; outstanding ability to lead, train, develop, supervise, and motivate a diverse team.
  • Strong organizational and logistical skills coupled with the ability to work effectively and collaboratively with a diverse team.
  • Strong verbal and written communication and customer services skills; and knowledge of basic computer applications such as word processing, spreadsheet, email, and the internet; and the ability to use Event Management System modules or similar event management systems available to the industry.
  • Able to work a flexible schedule, including evening and weekends throughout the year.
  • Working Conditions / Physical Demands
  • Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and move and transport objects weighing 20-30 pounds.
  • Job Type: Full-time
  • Salary: $33,841.60 to $50,710.40 /year
  • supervisory: 2 years
  • Please review all application instructions before applying to Indiana University Residential Programs and Services.

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