Catering Field Rep/Admin Asst
Campus Dining is committed to the success of our students, faculty, staff, alumni, and visitors by nourishing them to be their healthy best while caring for the environment. We welcome team members who share our passion for serving and caring for our community through exceptional dining experiences. In collaboration with our campus partners, we craft culinary programs that deliver unique memorable experiences. Campus Dining brings together expertise in culinary, wellness, sustainability, procurement and hospitality to develop innovative programs in support of our diverse community. Our award winning food program is based on scientific and evidence-based principles of healthy sustainable menus that are prepared by our culinary team with high-quality ingredients. We invite you to be part of our dynamic culinary team, grow as an individual and make an impact in a place where people, quality and value mean everything. The selected candidate wil assist in the planning and management of all aspects of service, production, personnel and financial reporting in a variety of full-service catering operations.
Catering Field Rep/Admin Asst
Job ID: 2019-9845
# of Openings: 1
Category: Food Services and Dining
- Assists in overseeing all aspects of planning, booking and managing functions, food production, and service. Paying close attention to menus and up and coming food and beverage trends.Participate in the purchasing, inventory, and issuance of food products. Maintains currency with, understands and ensures unit compliance with all university policies and procedures.Directly supervises and trains staff. Evaluates employee performance and provides guidance and feedback to assigned staff. Supervises bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to University policies and procedures.Assists with planning, organizing, directing, coordinating, scheduling and delegating responsibility to the staff, ensuring the goals and objectives of the operation are met on a daily basis by the staff.Monitors customer satisfaction through table touching, being present on the floor during functions, focus groups, and responding to customer inquiries. Develops and maintains client relations. Assists and/or works in other units within Campus Dining as the needs arise, providing direct supervision and guidance to staff when required. Performs other related duties as assigned or requested. The University reserves the right to add or change duties at any time.Maintains and develops standards for service levels, hospitality, and sanitation. Provides training (to include aspects of service) and supervision to all staff for these standards. Maintains quality facilities. Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures. Closely interact with all departments and assist with daily duties.Answering phone calls and processing new sales needs.Managing the correspondence between the sales team, operations and clients.Monitor costumer accounts, providing data and reports to help the sales team Ordering rental equipment needed for catering functions (tables, chairs, tablecloths, china, glassware).Coordinates daily schedule, making adjustments and finding alternatives when scheduling problems arise.Support department policies and communicates any pertinent information to staff.Reviewing and posting invoices for all required eventsManaging all facets of signage required for all food functions assuring all allergy and wellness information is included (food buffet signage, menus etc.)Ordering all rental equipment required for all catering functions as needed
- High School Diploma or equivalent; Bachelor's degree in hotel/Restaurant/Hospitality Management or related field preferred.Must have proficiency with the English language (speaking, reading and writing). At least two years of experience in a catering operation; three to four years fo progressive experience in a catering operation or an equivalent combination of education and experience preferred.At least two years of supervisory experience in a unionized environment (preferred).Knowledge of new Jersey State Health codes and procedures. Valid driver’s license. Ability to regularly lift and control 40 pounds.Must be able to coordinate and delegate tasks to meet deadlines. Must have good interpersonal skills with ability to take and give direction and work with others.Knowledge of computerized food production systems with ability to create recipes, develop menu forecasts, monitor standards, and control costs. Flexibility with scheduling. Weekend work and work outside of the unit is require.Must be able to set clear goals and specific expectations that align back to organizational priorities.Must seek to understand the big picture and communicates it to staff to increase commitment and accountability of the individual and team.Treats everyone fairly with dignity and respect and fosters an overall climate of inclusion and respect.Must be able to establish effective two-way communication to understand a need, problem or question and translate it clearly and accuratelyMust be able to develop trust within the group to resolve the conflict appropriately and exercises a balanced approach and consider the facts and feelings involved in the conflict.Must be able to promote an environment where new or more effective processes or problem solving efforts are encouraged and considered.Work Schedule Requirements:
- The schedule will be discussed during the interview process and established when an offer of employment is made. Flexibility, early mornings, late nights, weekends, holidays and work outside the unit is required. The schedule will change due to business needs.