Senior Catering and Concessions Manager

Sodexo•Johnson City, TN

64d•$90,000 - $95,000

About The Position

Working together, supporting your team, and reaching for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking a Catering Manager at East Tennessee State University in Johnson City, TN. East Tennessee Dining Services, operated by Sodexo, is the premier food service provider for East Tennessee State University in Johnson City, Tennessee. Our team delivers exceptional culinary experiences across campus, including residential dining, retail outlets, and full-service catering for university events and community functions. We are committed to excellence, innovation, and sustainability, fostering a culture that values creativity, collaboration, and continuous improvement.

Requirements

Previous experience facilitating communication between sales, culinary, and front-of-house teams to ensure timely and accurate fulfillment of all orders, including last-minute needs, efficiently and collaboratively.
Ability to adhere to timekeeping and labor cost control procedures by maintaining staff payroll and schedule in Kronos.
Attention to detail and ability to review all catering event orders and weekly catering sheets to ensure accuracy.
Positive, practical solutions to client queries while adhering to our catering policies and procedures and offering solutions to staff.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years of experience in catering, food production, or food service management or a related field

Responsibilities

Oversight of Sodexo resources, recipes, systems, and use of catering programs to direct daily catering events, including food production, inventory, product deliveries, invoices, and procurement operations.
Oversight of the sales process for catering and/or conference services. Works with clients and customers to design events.
Ensure employees have appropriate equipment, supplies, and resources to perform their jobs and meet goals, cost controls, and deadlines as assigned.
Establish and maintain a safe work environment, including both food and physical safety, in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset.
Comply with budget requirements by controlling costs (i.e., labor, inventory, equipment, materials) and making adjustments when necessary.
Supervise employees by delegating, assigning, and prioritizing activities, and monitoring operating standards.