CATERING SERVICE MANAGER - Bay Laurel Catering, Housing & Food Services

University of Washington Medical Center•Seattle, WA

About The Position

Housing and Food Services (HFS) has an outstanding opportunity for a Catering Service Manager to join their team. Housing & Food Services (HFS) supports over 10,000 student residents and operates 40+ dining locations on campus. With a team of over 1,200 staff and students, HFS is dedicated to enhancing student life through teamwork and excellent service. In Housing & Food Services, our DEIB statement reads: HFS will become an organization that prioritizes inclusive workplace communities, centered on belonging and opportunity for all staff. All HFS staff must accept responsibility to identify and interrupt biases, privilege, barriers, and power dynamics. We challenge ourselves to engage in open dialogue, active listening, and empathic learning. The Catering Service Manager is responsible for leadership of the event operations team to conduct offsite catered events of all types and sizes throughout the University of Washington Campus and at related event venues. This position is responsible for effective resource management, scheduling, training, and direction of the team to exceed client expectations, and ensure the quality, safety, and success of Bay Laurel Catering.

Requirements

Bachelor’s degree and a minimum of one year of management experience, including fast-paced catering experience and experience that demonstrates the following:
Excellent interpersonal, written and verbal communication.
Organizational, analytical, and problem-solving skills.
Computer experience with programs such as Microsoft Outlook, Word, Excel, and SharePoint.
Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.
A satisfactory outcome from the employment reference check processes and education verification.
Washington State Driver’s License to operate UW Vehicles.
Washington State Food Worker Card within two weeks of hire.
Washington State Class 12 Liquor License within 30 days of hire.
ServSafe Certification within three months of employment and maintenance of Certification thereafter.

Nice To Haves

Experience managing both on- and off- site catered events.

Responsibilities

Collaborates with Unit Manager to ensure that goals and objectives are implemented.
Promotes and ensures a culture that focuses on the practice of excellent customer service.
Maintains visibility and accessibility with customers and staff members.
Trains and monitors performance in unit safety, cash handling, customer service and food safety.
Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures.
Contributes to the preparation of ongoing and timely performance appraisals for all employees.
Collaborates with peers and supervisor in the recruitment and selection of contract-classified staff.
Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.
Manages all phases of service for the operation during catered functions and/or special events.
Manages the handling and service of alcoholic beverages, including preparation, service, inventory, auditing and distribution.
Establishes and maintains a management presence at events, soliciting customer feedback and responding to complaints, questions and special requests.
Collaborates with peers in scheduling service staff.
Collaborates with sales staff to ensure appropriate table sets are available for a broad range of events.
Monitors and maintains quality standards on-site at the events around food presentation including portion size, food temperature and appearance.
Monitors staff performance in unit safety, cash handling, customer service and food safety/handling.
Identifies and corrects unsafe conditions; such as, poor equipment or work habits that might lead to an accident.
Utilizes the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel.
Contributes to the management of the inventory from ordering to utilization, including purchasing, receipt, storage, production, display, sale and serves as primary contact for vendors.
Maintains security measures to prevent theft and vandalism.
Manages resources by contributing and maintaining proper fiscal controls.
Monitors and reviews reports, including financial statements, staffing schedules and inquiries from the HFS Financial team.
Reports to leadership on exceptions/variances.
Oversees CBORD FSS functions performed as part of normal business operations, including purchasing, inventory, transfers and service menus.
This position may be required to perform some tasks directly while reviewing or approving work delegated to staff.
Ensures unit staff are properly trained on using CBORD FSS system by referring them to Dining Systems for training, as well as providing ongoing guidance and feedback.
Uses CBORD FSS reporting functions to monitor unit performance by reviewing key metrics related to purchasing, inventory, menu mix and costing.
Notify Dining Systems of suspected errors or issues.
This position supervises Banquet Captains, and directs the work of student staff.
Supervise the work completed by direct reports, ensuring appropriate productivity and quality.
Evaluate the work completed by direct reports and provide constructive feedback so as to support success.
Provide guidance to direct reports on requirements and/or opportunities for learning and professional development.
Engage when necessary in performance management of employees within the catering organization.