Assistant Catering Manager

The University of St. Thomas invites qualified candidates to apply for an Assistant Catering Manager position within the Dining Services Department.

The Assistant Catering Manager position is responsible for the day-to-day operations of the Catering Department. This includes oversight and coordination of catering events that ensure a high-level of service and provide a world-class experience for internal and external customers. This position works closely with the Assistant Director of Catering on all aspects of the business which includes event planning, client contact, hygiene standards, and helping meet financial targets.

Essential Functions:

1. The Assistant Catering Manager provides event planning services to a wide range of internal and external clients. Meeting with clients is the first step toward a successful event. This position is responsible with assessing their requirements, fulfilling dietary restrictions to include food allergies and religious restrictions, if necessary; and developing an event plan to ensure they are satisfied with the menu and service. This includes oversight of all event details including confirmation of meeting space, development of menu, planning service style, developing labor schedules and managing the event.

2. This position recruits and hires catering staff members, all student staff to include student managers and temporary workers. Additionally, this position will recruit and hire all bartending staff. Duties to include posting with Human Resources, interviewing and completing necessary paperwork for employment.

3. This position is responsible for managing, training, evaluating, and motivating the full-time catering staff, all student staff, and temporary workers. Reviews and approves student contracts. Ensuring that all health and safety regulations are strictly observed. Daily, weekly, monthly and quarterly cleaning schedules are assessed and maintained.

4. Cash handling procedures. Frequently utilizes cash handling procedures based on events involving cash sales.

5. Works closely with the kitchen staff to ensure all food requirements are met to customer's specifications. This includes, but is not limited to, frequent meetings with kitchen staff to ensure proper food preparation and portioning, upholding product and University standards.

6. Maintains equipment used by the catering staff and will take proper steps to replace or fix equipment when needed.

7. Provides oversight of all catering storage areas ensuring the appropriate stocking levels are well maintained. Forecasts item requirements for upcoming events and communicates with the purchasing agent to ensure adequate levels of supplies are purchased through the approved vendors (US Foodservice, Pepsico, Tri Supply Company, etc.). Maintains and reconciles Wells One Pro Card as issued through the University.

8. Stays abreast of trends and developments in event planning and catering industries, on such items as menus, consumer tasts, and management trends. This position works closely with the Assistant Director of Catering to continuously improve service and the customer experience.

9. Completes other duties as needed, which may include scheduling full-time catering staff, all student staff, temporary workers, bartending staff, inventory, and ordering liquor, beer, and wine.

This is a full-time, benefits eligible position. The University of St. Thomas offers a competitive and comprehensive benefits program, which includes medical, dental, vision, life, long-term care, legal, and disability insurance coverages. Offerings also include retirement plans, flexible spending accounts, a health savings account, and an employee assistance program. The University provides tuition remission to its employees, spouses, and dependents.

The University of St. Thomas invites qualified candidates to apply for an Assistant Catering Manager position within the Dining Services Department. The Assistant Catering Manager position is responsible for the day-to-day operations of the Catering, Minimum qualifications: High School Education or the equivalent and five (5) years of experience as a manager in a hotel, university, resort, or comparable institutional setting. Production and Chef experience a plus. Must possess a valid certification as a Food Manager with the State of Minnesota. Any equivalent combination of education and experience from which comparable knowledge and skills have been acquired may be substituted.

Knowledge of: Principles and practices of employee supervision, including selection, work planning, organization, performance review and evaluation, and employee training and discipline; principles, methods and equipment used in high volume meal preparation in an institutional setting; nutritional and menu planning guidelines, including state and federal regulations; inventory control and record keeping principles and practices; safe work practices and sanitation related to food preparation and service; principles and practices of developing teams, motivating employees and managing in a team environment; menu, recipe, purchasing/receiving, pre-cost, financial and fiscal practices; recipe development.

Skill in: Planning, organizing, supervising, reviewing and evaluating the work of others; instructing others in work procedures; planning, overseeing and preparing meals in a large scale, institutional setting; ordering and inventorying food and supplies; preparing nutritious and appealing menus in accordance with established guidelines and budgetary constraints; operating, cleaning and performing minor maintenance to large institutional food preparation and cooking equipment; making accurate arithmetic calculations; reading, understanding and following recipes and oral and written directions; establishing and maintaining effective working relationships with those contacted in the course of the work; developing effective work teams and motivating individuals to meet goals and objectives and provide customer service in the most cost effective and efficient manner.

Physical requirements: The ability to work in a typical institutional kitchen setting and use institutional kitchen equipment. The ability to use a computer and other office equipment. The ability to lift materials and equipment weighing up to 50 pounds. The ability to commute to offsite locations to attend meetings. The ability assess various storage locations, retrieve items from the floor, 8 inches off floor, and from overhead locations. The ability to read printed materials and a computer screen. The ability to work around hot and cold equipment. Stamina to stand for extended periods of time and to work a variety of hours as dictated by changing business needs. The ability to communicate in person and over the telephone. The University provides reasonable accommodations to qualified individuals with disabilities who require and request accommodations in order to perform the essential functions of their jobs.

Applicants will be asked to upload a resume to their profile and copy/paste a cover letter into the application.

Inspired by Catholic intellectual tradition, the University of St. Thomas educates students to be morally responsible leaders who think critically, act wisely, and work skillfully to advance the common good. The successful candidate will possess a commitment to the ideals of this mission statement.

In light of its commitment to create and maintain a safe learning and working environment, employment with the University of St. Thomas requires successful completion of a background screening.

The University of St. Thomas, Minnesota Human Resources Department advertises the official job listing on its website. If you are viewing this posting from a site other than “Jobs at St. Thomas”, the University assumes no responsibility for the accuracy of information.

The University of St. Thomas is an Equal Opportunity Employer