Senior Manager of Food and Catering Services

Portland Community College•Portland, OR

1d•Onsite

About The Position

Portland Community College (PCC) is the largest post-secondary institution in Oregon and 19th largest in the nation, serving approximately 80,000 full- and part-time students across four comprehensive campuses, five workforce training and education centers, and 200 community locations in the Portland metropolitan area. PCC aims to make high-quality education accessible to everyone, creating opportunities for students and contributing to the economic development of the community. This Senior Manager of Food and Catering Services position is located at PCC's Sylvania Campus and reports to the Director of Auxiliary Services. The role involves managing the day-to-day operations of District-wide food and catering services, including leading the development, implementation, and administration of operational policies, procedures, and processes. The Senior Manager responds to inquiries from various stakeholders and supervises administrative services professionals, paraprofessionals, technical/support staff, and student workers. A key focus of the role is ensuring compliance with food safety, sanitation, and health regulations, including designing and enforcing safe food handling procedures and adhering to food-specific laws and dietary considerations across the District. The position oversees multiple food and catering operations, directly supervising management personnel at each location, and is responsible for the procurement, installation, and maintenance of food service and vending-specific equipment. This role also has direct oversight for all policies and procedures related to special event management in food services and catering. The incumbent is responsible for integrating strategies that can significantly impact a broad student and staff population and the community, applying specialized technical knowledge to resolve complex problems involving stakeholders with diverse perspectives.

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 services.
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

Manage the day-to-day operations of District-wide food and catering services.
Lead the development, implementation, and administration of operational policies, procedures and processes in Food and Catering Services.
Respond to inquiries from College departments, the community, and/or external agencies.
Supervise administrative services professionals, paraprofessionals, technical/support staff, and/or student workers.
Ensure compliance with food safety, sanitation, and health regulations.
Design and enforce safe food handling procedures, as well as compliance with food-specific laws and dietary considerations across the District.
Oversee 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.
Have direct oversight for all policies and procedures related to special event management in food services and catering.
Integrate strategies that have the potential to significantly impact a broad student and staff population as well as the community at large.
Apply 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.
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.
Partial tuition reimbursement for full-time employees at other accredited institutions.
Free access to the sport centers / campus gymnasiums, performing arts, and cultural 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.