Human Resources

Catering Manager

Apply now Job No: 21214
Department: Retail Dining
Work Type: Staff - Full Time
Location: Main Campus (Houghton, MI)
Full Time / Part Time: Full Time
Categories: Food Service

Department: Dining Services

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Michigan Technological University is an Equal Opportunity Educational Institution/Equal Opportunity Employer that provides equal opportunity for all, including protected veterans and individuals with disabilities.  

If you require any auxiliary aids, services, or other accommodations to apply for employment, or for an interview, at Michigan Technological University, please notify the Human Resources office at 906-487-2280 or mtujobs@mtu.edu.

Job Description Summary

The Catering Manager plans, organizes, manages and directs the day-to-day activities, customer service and daily functions of Michigan Tech Catering .The Catering Manager participates in the management of the departmental fiscal controls, with emphasis on food, labor and the costs of equipment necessary to perform catering events on the campus. The Catering Manager coordinates the delivery process and serves as the sales coordinator, as it relates to catering. This position supervises ordering, receiving, storing and issuing of products required to complete Banquet Event Orders (BEOs). The Catering Manager participates in the development of service styles, recommends creative merchandising and attractive display of menu items and instructs subordinates in proper etiquette related to catered events. The Catering Manager is responsible for the day-to-day interactions with clients regarding room setups, logistics and overall event needs. The Catering Manager participates in the selection, training, supervision and performance evaluations of assigned career and student staff, as well as the coordination of the custodial and light maintenance functions of the department. The Catering Manager may be required to oversee other retail or residential facilities and staff, including Cooks, Cooks Helpers, Stores Clerks, Custodians, and Food Service Helpers.

Essential Duties & Responsibilities (other duties may be assigned)

1. Consult with customers on all details of catering and banquets ensuring that customer requirements for staffing, delivery, and service are met in a consistent manner.
2. Hire, train, supervise, and schedule staff.
3. Plan and coordinate details of all catered events and banquets (staff, furniture, equipment, linens, menu, etc.) with Memorial Union Building staff, MTU campus personnel or other vendors.
4. Coordinate the preparation, organization, delivery, set up and serving of food and associated items, per customer’s catering requests. Coordinate pick-up and clean-up of items and/or facilities after events.
5. Prepare production orders, pre-cost and post-cost reports, billings, customer follow-ups, price quotes and other correspondence as necessary.
6. Coordinate food, supplies, and equipment needs for catering/banquet operations with Executive Chef.
7. Collaborate with Executive Chef and Dining Services managers in writing creative menus, developing product specifications, and setting service standards for catering/banquet operation.
8. Maintain a flexible schedule so as to work major catered events while still completing all other work responsibilities.
9. Ensure high visibility and availability to clients and employees.
10. Develop staff skills through training, supervision, and evaluation.
11. Market banquet and catering services.
12. Meet or exceed established revenue and performance goals.
13. Manage alcoholic beverage service including preparing bar billings, balancing event usage inventory to cash sales, conducting weekly physical inventories of liquor and bar supplies, and placing orders for beer, wine, liquor and bar supplies.
14. Maintain safe, clean, sanitary storage and work areas including equipment and delivery vehicles.
15. Maintain excellent client and employee communications to continuously improve the quality of provided services and to resolve problems.
16. Assist with establishing department policies/procedures and ensure that all university policies are followed.
17. Attend departmental operational and planning meetings.
18. Participate in strategic decision making for the Memorial Union.
19. Understand and apply the vision, mission, and value system of Auxiliary Services when dealing with a diverse population of internal and external customers.
20. Assist in other Memorial Union operational areas as needed.
21. Commit to learning about continuous improvement strategies and applying them to everyday work. Actively engage in University continuous improvement initiatives.
22. Encourage continuous improvement practices among employees.
Integrate safety practices into daily activities.
23.Identify safety-related knowledge, skills, abilities, and training needed for positions and opportunities for continuous learning and improvement of safety.

Required Education, Certifications, Licensures (minimum requirements)

•Bachelors degree in Business, Culinary Arts, Food Service Management, Dietetics or related field or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired.

Required Experience (minimum requirements)

• Two (2) years of experience, at a management level as a Catering or Banquet Manager, or Restaurant Manager, in a complex food service environment such as a hotel, restaurant, or catering company; OR, an equivalent combination of college education and experience.
•Demonstrated knowledge and experience in a management role, including responsibilities for hiring, staffing, evaluating, directing, organizing, prioritizing, training, disciplining and complaint resolution.
•Skilled in analyzing information, problems, situations, practices or procedures, as well as, experience in directing, organizing and prioritizing workloads to meet required deadlines and department objectives.
• Skilled in working as a member of a team, promoting teamwork with peers, subordinates, campus and community members.
•Experience in establishing and maintaining cooperative working relationships, inviting and incorporating new information into catering systems, accepting constructive criticism and eliciting the cooperation of others.
•Basic knowledge sufficient to create and edit documents in Word, Excel, Web-based applications and other software applications using a personal computer. Understanding of Point-of-Sale (POS) equipment, cash registers, and credit card readers.
•Skilled in communicating clearly and effectively using standard English in written and verbal format to achieve high productivity and efficiency. Ability to read and interpret documents written in standard English text.
• Ability to successfully complete Serve Safe Food Safety Certification within six months of the appointment.
• Possess a valid driver’s license and meet Michigan Tech’s vehicle use requirements.

Required Knowledge, Skills, and/or Abilities (minimum requirements)

• Working knowledge of standard catering operations, methods, practices, and strategies.
• Skilled at listening, anticipating and responding to the needs of the customer to achieve excellent customer service.
• Working knowledge computing food costs, ratios, rates, percentages, gross margins and labor percentages. Skilled in counting and recording standard inventory and implementing inventory control functions.
• Knowledge of the rules and procedures of safety and sanitation as they apply to kitchens, dining areas, food and food supplies.
• Knowledge of event budgeting including pre-event costing and post-event costing.
• Knowledge of alcohol management.
• Knowledge in buffet design, display, food service etiquette, table settings, napkin folds and service styles to accommodate a wide variety of catered events.

Desirable Knowledge, Skills, and/or Abilities

• Demonstrated experience working in a campus environment, with established policies and procedures and experience working within a union environment.
• Operating knowledge of current menu trends, sourcing, food cost formulas, profit and loss terminology, food ingredients and related restaurant and culinary terminology.
• Demonstrated experience with online purchase order processing systems, online scheduling systems, automated timekeeping systems, automated menu management systems and banquet event order systems, such as Event Management Software (EMS).
• Demonstrated experience in creating catering looks, sourcing new products and researching small wares purchases.

Required Training and Other Conditions of Employment

Every employee at Michigan Technological University will receive the following 4 required trainings; additional training may be required by the department.

Required University Training:

  • Employee Safety Overview

  • Anti-Harassment, Discrimination, Retaliation Training

  • Annual Data Security Training 

  • Annual Title IX Training

Background Check:

Offers of employment are contingent upon and not considered finalized until the required background check has been performed and the results received and assessed.

Other Conditions of Employment:

The successful applicant will be responsible for ensuring eligibility for employment in the United States on or before the effective date of the appointment. Visa sponsorship is unavailable at this time.

Full-Time Equivalent (FTE) % (1=100%)

1.00

FLSA Status

Exempt

Appointment Term

12 months

Pay Rate/Salary

Negotiable. No less than $36,000.

Title of Position Supervisor

Director of Dining Services

Posting Type

Internal & External Posting

Special Instructions to Applicants (if applicable)

Applicants must provide contact information for at least three (3) professional references.


Required Education, Certifications, Licensures* (minimum requirements)

Advertised: Eastern Daylight Time
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