Food Service Manager- Catering

University of Maryland•College Park, MD

About The Position

Oversees the planning, coordination, and execution of catering events, ensuring high-quality service and efficient operations. Supervises and leads a diverse team of student and professional staff while coordinating event logistics with kitchen leadership and catering administration. Collaborates with clients to assess event needs and develop customized menus, service styles, and event designs, including VIP and high-profile functions. Prepares menu pricing for events outside of standard catering guidelines, maintains client relationships, and supports business development efforts. Works alongside the sales team to create events for clients, meets with clients for VIP event walkthroughs and assists sales lead with event creation, organization, setup and management. Coordinates external vendors and event resources, ensures timely collection of payments, and maintains compliance with all university policies, as well as health, safety, food safety, and alcoholic beverage regulations.

Requirements

Bachelor’s degree from an accredited college or university.
Three (3) years of experience in restaurants, concessions, catering or food service management.
One (1) year leading or supervising professional staff.
Must have or obtain a driver’s license valid in Maryland with less than 5 points.
Must have or obtain a Prince George’s County Maryland Health Department Food Service Manager Certification and TIPS (or equivalent certification) and State of Maryland Fire Marshall approved crowd management certification. All must be obtained within 90 days of hire and maintained throughout employment.
Must be able to work a variable schedule including weekends, nights, evenings, and holidays.
Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly.
Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time.
Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.
Knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends.
Knowledge of staff scheduling, cost control and inventory control.
Skill in oral and written communication.
Skill in the use of Microsoft Office and Google Workspace products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service.

Nice To Haves

General knowledge and understanding of the principals and methods used in large scale food preparation and catering service including determining quantities of food items and supplies needed and ordering and receiving products.
Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, preparation and service.
Ability to interpret menus and recipes and operate food service equipment.
Must be able to supervise, train and instruct staff and have strong communication skills.
Must have strong guest service skills and be able to operate computerized POS systems and food production systems.

Responsibilities

Oversees the planning, coordination, and execution of catering events
Supervises and leads a diverse team of student and professional staff
Coordinates event logistics with kitchen leadership and catering administration
Collaborates with clients to assess event needs and develop customized menus, service styles, and event designs, including VIP and high-profile functions
Prepares menu pricing for events outside of standard catering guidelines
Maintains client relationships
Supports business development efforts
Works alongside the sales team to create events for clients
Meets with clients for VIP event walkthroughs and assists sales lead with event creation, organization, setup and management
Coordinates external vendors and event resources
Ensures timely collection of payments
Maintains compliance with all university policies, as well as health, safety, food safety, and alcoholic beverage regulations