Catering Operations & Client Service Manager

New York Institute of Technology•Village of Old Westbury, NY

6d•$75,000 - $80,000•Onsite

About The Position

New York Institute of Technology's six schools and colleges offer undergraduate, graduate, doctoral, and professional degree programs in in-demand disciplines including computer science, data science, and cybersecurity; biology, health professions, and medicine; architecture and design; engineering; IT and digital technologies; management; and energy and sustainability. A nonprofit, independent, private, and nonsectarian institute of higher education founded in 1955, it welcomes nearly 8,000 students worldwide. The university has campuses in New York City and Long Island, New York; Jonesboro, Arkansas; and Vancouver, British Columbia, as well as programs around the world. More than 120,000 alumni are part of an engaged network of physicians, architects, scientists, engineers, business leaders, digital artists, and healthcare professionals. Together, the university’s community of doers, makers, healers, and innovators empowers graduates to change the world, solve 21st-century challenges, and reinvent the future. For more information, visit nyit.edu.

Requirements

Degree in hotel and restaurant management or a recognized culinary institution or equivalent combination and experience.
Previous catering and high-end banquet service experience required.
Familiarity with POS systems.
Advanced knowledge of Excel, PowerPoint, and Word.
Excellent oral and written communication skills.
Ability to work flexible and demanding hours, including nights, holidays, and weekends when needed.
Demonstrated ability and skills with supervision of entry level staff required.

Nice To Haves

Familiarity with Caterease or similar catering database system preferred.

Responsibilities

Provide support to dining operations in one or more of the following areas:
Create new business and generate new sales within the campus for Catering and Executive Services.
Interact daily with customers by initiating contact, planning and following up with contracts/service agreements.
Plan, develop, and implement a comprehensive catering and executive program to ensure overall consistency and high quality across the various operations.
Provide and ensure highest level of quality and service for the community, executives, conferences, and other VIP's and other customers.
Develop training programs for employees and serve as a resource for operations managers to promote quality services.
Make periodic and regular on site inspections of assigned units to observe quality of service; food appearance; merchandising and cleanliness and sanitation of areas, equipment, and employee appearance.
Resolve customer issues and questions on site.
Interact with managers/supervisors, chefs and catering operation supervisor on food set-ups and displays, ensuring the highest quality of food production, standards, presentations, and techniques.
Train, schedule, and supervise all catering drivers. Conduct disciplinary actions as needed.
Work with publications and advertising to create and plan marketing strategies for areas of responsibility and ensure that these plans are implemented according to the established timelines.
Plan special events and theme parties.
Respond directly to inquiries and resolve problems based on knowledge of the organization and of the supervisor's preferences.
Answer all catering inquiries and compose and drafts forms, reports, or correspondence for the customer/client review and signature. Respond promptly to inquiries, comments, and requests. Rent equipment as needed.
Manage staff and coordinate daily schedule, making adjustments and finding alternatives when scheduling problems occur based on knowledge of program requirements and staff availability. Responsible for hands-on service work as needed.
Manage Administrative Assistant with all duties and responsibilities in regards to catertrax, purchase orders, catering orders, signage and other duties as assigned
Adhere to department purchasing policies; responsible for food and supply purchasing as directed.
Maintain the highest levels of sanitation and cleanliness.
Prepare payroll, invoices, inventory, labor, and other like reports. Creates and maintains statistical records.
Format and prepare complex documents which require the use of specialized software.
Assist the assistant director in developing new campus business opportunities.
Assist the director in other duties as needed/required.
Must be able to work in other areas on campus as needed, such as DeSeversky Mansion, all campus cafes, kiosks, food trucks, and any/all special events on or off campus.
Must be able to work in other positions, such as utility, server, attendant/cashier, driver as needed should employees in those positions not be able to work due to vacation, sick or personal time.
Must be able to work a flexible schedule including weekends, nights and holidays, as needed
All staff are required to have their temperature taken at Main Gate upon entrance to NYIT campus.
Face masks will be given to all staff. Face masks are required to be worn as part of the uniform and it is the responsibility of each staff member to launder their mask.
Required to follow NYS Mandate as it pertains to PPE, Sanitation and Social Distancing
Other duties as assigned.