Temp Catering Assistant Manager

The Ohio State University•Columbus, OH

3d•Onsite

About The Position

The Assistant Catering Manager assists in the management of a university catering operation that may have multiple styles of service including full-service catering serving The Ohio State University and surrounding community. Catering events range from drop off box lunches and continental breakfasts to sit down, plated and served meals. Volume varies based on events scheduled, but may serve up to 2,500 students, staff, and guests on scheduled shift; supervises as many as 1-5 full-time regular employees and up to 100 part-time student employees in a diversity-valued organization; manages frontline staff in the planning/packing, setup, service and execution of events and service of food and beverage to students, staff, guests, and special groups; manages the procurement and inventory of food and related goods; supervises service and customer relations; responsible for meals being served in accordance with prescribed standards; responsible for overall performance management and supervision of employees; supervises the quality and quantity of food items produced; orders product; takes inventories; supervises inspection of incoming food and supplies; orients, trains and coaches all employees in all aspects of catering or assigned unit operations; supervises all staff according to prescribed customer service standards ensuring prompt, effective and courteous customer service for all guests; manages the student managers and the student personnel program; works weekends, various hours, special events, and holidays as business need dictates.

Requirements

High school diploma or GED
Ability to communicate effectively
Successful completion of a background check

Nice To Haves

Associate degree in relevant field may be preferred
2 years of relevant experience preferred

Responsibilities

Assists in the management of a university catering operation.
Manages frontline staff in the planning/packing, setup, service and execution of events and service of food and beverage.
Manages the procurement and inventory of food and related goods.
Supervises service and customer relations.
Ensures meals are served in accordance with prescribed standards.
Responsible for overall performance management and supervision of employees.
Supervises the quality and quantity of food items produced.
Orders product and takes inventories.
Supervises inspection of incoming food and supplies.
Orients, trains and coaches all employees in all aspects of catering or assigned unit operations.
Supervises all staff according to prescribed customer service standards ensuring prompt, effective and courteous customer service for all guests.
Manages the student managers and the student personnel program.