Senior Manager of Food and Catering Services
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 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 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, Culinary Arts, or a related field OR Equivalent combination of education and professional experience demonstrating advanced culinary and catering expertise
- Five years’ progressively responsible food and catering services experience, including three years of management-level supervision of employees (including hiring, assessment, discipline, etc).
- Demonstrated experience executing high-volume, high-quality catering or banquet events, including menu development, food production, and service delivery
- Must have a valid driver's license to operate a motor vehicle in the State of Oregon and possess an acceptable driving record.
- Must possess a ServSafe Manager certification, or be able to obtain within 30 days of hire.
- Must possess a Workplace Safety (First Aid/CPR/AED) certification, or be able to obtain within 30 days of hire.
- Substantial demonstrated experience managing and executing catering or conference services, including high-volume, high-quality food production, menu development, and service delivery in educational, healthcare, or hospitality food service operations.
- Demonstrated experience in project management, program development, and continuous process improvement, including implementing new initiatives or improving existing serSubstantial experience leading food safety training and compliance programs, including possession of a ServSafe Manager certification and demonstrated knowledge of Oregon food safety regulations, OSHA workplace safety requirements applicable to food service operations, and applicable county health department regulations.
- Substantial experience leading food safety training and compliance programs, including possession of a ServSafe Manager certification and demonstrated knowledge of Oregon food safety regulations, OSHA workplace safety requirements applicable to food service operations, and applicable county health department regulations.
- Experience procuring vending, food, and food service equipment including developing and soliciting bids and contracts with vendors.
- Experience managing catering, conference, or food service operations, including establishing service standards and developing operational procedures.
- Experience managing large operational budgets.
- Demonstrated proficiency in operational systems including ordering, inventory, budgeting, POS systems, and basic computer applications (e.g., spreadsheets, email, reporting tools).
- 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 and 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.
- Applies specialized technical knowledge to resolve complex problems involving stakeholders with diverging perspectives and advocacies.
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
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Number of Employees
501-1,000 employees
