Senior Manager Food and Catering Services

Portland Community College•Portland, OR

About The Position

Under the direction of the Director of Auxiliary Services, the Senior Manager of Food and Catering Services manages the day-to-day operations of District-wide food and catering services. Leads the development, implementation, and administration of operational policies, procedures and processes in Food and Catering Services. Responds to inquiries from College departments, the community, and/or external agencies and supervises administrative services professionals, paraprofessionals, technical/support staff, and/or student workers. The Senior Manager Food and Catering Service has a focused role in ensuring compliance with food safety, sanitation, and health regulations. Designs and enforces safe food handling procedures, as well as compliance with food-specific laws and dietary considerations across the District. The Senior Manager of Food and Catering Services oversees multiple food and catering operations including direct supervision of management personnel, at each location. They are responsible for all procurement, installation, and maintenance of food service and vending-specific equipment. This role has direct oversight for all policies and procedures related to special event management in food services and catering.Responsible for integrating strategies that have the potential to significantly impact a broad student and staff population as well as the community at large. The incumbent applies specialized technical knowledge to resolve complex problems involving stakeholders with diverging perspectives and advocacies.

Requirements

Bachelor's Degree in Hospitality, Business Administration or a related field required (experience performing the duties listed on the Classification description may substitute for the degree requirement on a year-for-year basis).
Five years’ progressively responsible food and catering services experience, including three years of management-level supervision of employees (including hiring, assessment, discipline, etc).
Must have a valid driver's license to operate a motor vehicle in the State of Oregon and possess an acceptable driving record.
Must have an Oregon Food Handlers card.
First Aid certification/card required (can be obtained within 30 days of employment).
Substantial demonstrated experience managing and evaluating Catering or Conference Services, and assessing food handling, food production, and food safety in educational, healthcare, or hospitality food service operation.
Substantial experience in food safety training including ServSafe Manager certification (or similar training) and knowledge of Oregon food health and safety regulations including OSHA requirements specific to food handling. Additional knowledge of county regulations in the counties that PCC operates in.
Experience procuring vending, food, and food service equipment including developing and soliciting bids and contracts with vendors.
Experience in managing and building or rebuilding a Conference and Events department within a Hotel or Educational setting.
Experience managing large operational budgets.
Extensive experience in cash handling and revenue generation.
Demonstrated ability to work with diverse academic, cultural, and ethnic backgrounds of staff and students.

Nice To Haves

Proven track record of researching, developing, presenting, and promoting projects.
Experience Managing Union represented employees.
Ability to evaluate the effectiveness of planning processes and make recommendations for improvements.
Demonstrated ability to negotiate, organize, delegate, & work under pressure.
Demonstrated Ability to focus attention on guest needs, remaining calm and courteous at all times.
Excellent communication skills, both written and verbal required.
Extensive experience in engaging with multiple stakeholders across all employee levels.

Responsibilities

Manages the day-to-day operations of District-wide food and catering services.
Leads the development, implementation, and administration of operational policies, procedures and processes in Food and Catering Services.
Responds to inquiries from College departments, the community, and/or external agencies
Supervises administrative services professionals, paraprofessionals, technical/support staff, and/or student workers.
Ensuring compliance with food safety, sanitation, and health regulations.
Designs and enforces safe food handling procedures, as well as compliance with food-specific laws and dietary considerations across the District.
Oversees multiple food and catering operations including direct supervision of management personnel, at each location.
Responsible for all procurement, installation, and maintenance of food service and vending-specific equipment.
Direct oversight for all policies and procedures related to special event management in food services and catering.
Responsible for integrating strategies that have the potential to significantly impact a broad student and staff population as well as the community at large.

Benefits

Comprehensive benefit package designed to provide employees and their families, including domestic partners, with access to a broad range of benefit options. Includes Health, Dental, and Vision options, Group Life, Long-term Disability, Long-term Care, and Auto and Home Insurance programs
Oregon PERS contribution - PCC currently fully funds the Oregon Public Employees Retirement System (PERS/OPSRP) pension and contributes an additional 6% into the employee's Individual Account Program under PERS/OPSRP
Tax deferred annuity program and a deferred compensation program where employees may save additional pre-tax dollars for retirement
PCC provides a tuition waiver for you, your spouse/domestic partner, and dependent children under 24 years of age, as well as partial tuition reimbursement for full-time employees at other accredited institutions
Free access to the sport centers / campus gymnasiums, performing arts, and cultural events
Conference and events rental space - Employees receive 50% off when on-campus for personal events
Generous Paid Leave (Pro-rated by FTE for Part-Time Employees) reference Management and Confidential Employee Handbook
14.67 hours of vacation leave per month
1 day of sick leave per month
12 paid holidays
PCC Winter Break (when College is Closed)
24 hours of personal leave per year