Assistant Director of Catering Operations

Brown University•Providence, RI

2d•Onsite

About The Position

This position is responsible for overseeing the planning and organization of the Brown Dining catering division. With supervisory responsibility, this position will effectively lead a team of managers, supervisors, and union employees by promoting a culture of collaboration, trust and accountability. The successful candidate will maximize customer satisfaction by ensuring high quality services and a variety of contemporary and on-trend menu packages. This position will work with OUC and the department’s Communications and Outreach Manager to effectively market the services of Brown Dining’s catering division. This position will maintain oversight of the budget for this area while offering competitive pricing to consumers. This position will report directly to the Vice President of Dining Programs.

Requirements

Bachelor’s degree in Hotel, Restaurant and Institutional Management, Food Service Management, or related discipline or equivalent combination of education and professional experience.
3-5 years’ progressive professional experience in food service, restaurant/catering, or project management with progressively increasing levels of responsibility.
Strong leadership skills and effective change agent.
Track record of successful collaboration and relationship-building; ability to manage through others.
Effective prioritization and problem-solving skills.
Goal-oriented and results-driven.
Strategic thinker.
Outstanding problem--‐solving skills, ability to implement solutions.
Excellent organizational skills, task prioritization and ability to juggle multiple projects.
Excellent negotiation and communication skills.
Demonstrated excellent customer service orientation.
Organized and high attention to detail.
Ability to manage expenses and work within budgetary guidelines.
Competency using MS Office suite including Word and Excel.
RI Food Safety and Bar Code certification preferred, or willingness to obtain both certifications upon hire is required.

Nice To Haves

Successful record of accomplishment managing in a union environment strongly preferred.
Experience with catering or event planning software preferred.
Culinary knowledge and/or professional experience preferred.

Responsibilities

Ensure relevant staff are TIPS and food safety certified and compliant with University, OSHA and other training requirements.
Ensure compliance with standards in all areas of operations, menu development, service quality, food safety and sanitation, and adherence to budget.
Create and manage programs in Catering that increase community engagement and develop strategies to increase membership and sales.
Analyze sales and revenue data to evaluate the success of projects and programs.
Develop program enhancement and cost saving initiatives for Brown Catering.
Maintain a presence at events to ensure successful execution and guest satisfaction.
Partner with clients to create and define their vision for high profile events.
Coordinate menu tastings.
Assign appropriate catering personnel to develop menu, order quantities, auxiliary service requirements, develop equipment lists, identify staffing needs, and other details as needed.
Estimate function expenses and provide to client.
Review menu with Director of Culinary Operations.
Notify Assistant Director of Purchasing of special requirements, and of alcohol and floral needs.
Confirm all details prior to events.
Review post-event paperwork to identify problems or issues that require follow up.
Solicit feedback from clients and follow up as appropriate.
Review consumption data and compile billing details.
Mentor, support and lead managers through open dialogue.
Set standards and expectations and hold staff to accountable.
Provide constructive feedback.
Serve as a positive role model.
Develop and maintain a cohesive and high-performing team by promoting trust, respect and collaboration.
Develop strong internal communication systems in both areas.
Effectively manage conflict.
Build relationships with staff and create a positive and productive environment.
Ensure team members stay motivated through positive reinforcement, coaching, and accountability.
Train and develop managers, shift supervisors, and service personnel.