Banquet Manager, Off-Premise Catering

University of North Texas System•Denton, TX

11d•Onsite

About The Position

The Senior Food Service Manager for the UNT Dining Catering Department is responsible for ensuring the quality of food, excellence in customer service, and effective management of assigned operations within Avesta/Catering. This role oversees dining formats, including national branded concepts, in-house offerings, and signature designs. The manager plays a key role in maintaining customer satisfaction and fostering retention by implementing business practices that align with the values and mission of UNT Dining and its brand partners. Additionally, the position supports revenue growth and profitability by optimizing services and identifying opportunities for expansion. Responsibilities also include full oversight of cash handling, proper closing procedures for branded operations, and the security of all products, equipment, and assets in Catering and Retail Dining Services.

Requirements

Bachelor's degree in related field and three years of experience in food service management; or any equivalent combination of education, training, or experience.
Extensive knowledge of dining, retail, and/or catering service operations.
Thorough knowledge of the principles and practices of dietetics management
Knowledge and leadership skills related to business operations including planning, budgeting, organizing, controlling, and evaluating.
Ability to analyze and solve problems, and make the necessary decisions on personnel, food preparation or food handling problems that may develop.
Knowledge of cost and quality control techniques.
Demonstrates good leadership skills and judgment.
Skill in training, supervising, and evaluating the work of subordinates.
Ability to develop and present formal and informal training and development programs.
Knowledge of safety and security precautions appropriate to work performed.
Superior attention to detail to ensure that high profile catering events or special events are executed to meet the departments high quality standards.
Must be Food Safe Certified or able to obtain certification within 6 months.

Nice To Haves

Two years + of progressive management experience in catering, food service, hospitality, or retail dining operations.
Experience managing large-scale catering events, conferences, or university dining operations.
Experience supervising and developing teams in a high-volume environment.
Strong ability to build client relationships and deliver exceptional customer service.

Responsibilities

Knowledge and understanding of executing Catering events to include deliveries, food and beverage breaks, seated plated events, receptions, galas and cookouts. Be able to read, understand, extract information and execute events as detailed in BEOs using all processes and systems in place.
Set up sheet, roll call, POGs, assignment sheets, room diagrams, setup and service standards, staff presentation, demeanor and closing procedures. Ensuring all policies of time, attendance, uniform and meal policies are followed.
Be able to drive golf carts, vans and light trucks to transport materials, supplies, equipment, food, beverages and staff to different locations as required for the events. Be able to lift and load supplies into those vehicles as needed, using correct loading techniques.
Clear understanding of event management with emphasis on hospitality and customer service to meet and exceed guest satisfaction for each event.
Be able to execute multiple catering events in different locations simultaneously, following all processes and policies.
Ability to work other dining services operations to include dining halls and retail outlets.
Ability to work flexible schedule to include weekends and some holidays as needed.
Proficient in software associated with event paperwork, employee management and office work associated with operations.