Catering Staff Contracts

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					NACUFS - Job Description Samples: Catering Manager


Position:          Catering Manager

Region:            Pacific

Type:              Public, Four Year University

Responsibilities: Planning and implementation of all events for an upscale catering department, as well
                  as supervising, training, and directing service staff. The catering manager is the
                  clients’ primary contact in planning catered events, including developing menus,
                  transportation service, room decoration, procuring of rentals, and staffing. Ensures
                  that security, safety, and health standards are being adhered to. Evaluates
                  operations against the established goals and objectives of Dining Services and the
                  mission of University Housing and Dining Services (UHDS).

                   The catering manager reports to the dining center operations manager and is a
                   member of an administrative dining service team that plans menus and special
                   events for the residence hall student customer and other guests. This position is a
                   fixed-term, 12-month appointment, with reappointment at the discretion of the director
                   of the department.

Qualifications:    Qualifications: The minimum qualifications for the Catering Manager position for
                   UHDS are: A minimum of 2 years full time work experience as a catering manager or
                   catering supervisor which included a minimum of 2 years as a supervisor in a large
                   commercial restaurant, hotel, catering, or institution is required. Demonstrated ability
                   to teach others is required. Demonstrated ability to relate well to individuals and
                   groups with widely varying backgrounds, perspectives, education, and skills is
                   required. Excellent work record, superior communication, cooperation, and
                   organizational skills required. Demonstrated experience in supervising large staff
                   required. Bachelor’s degree in related field preferred. American Culinary Federation
                   certification preferred. Degree from culinary arts school strongly preferred. Basic
                   working knowledge of Windows-based personal computer applications (e.g. Word,
                   Excel, email), as well as computerized menu and recipe systems strongly preferred.




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Position:           Catering Manager

Region:             Mid-Atlantic

Type:               Private, Four Year University

Responsibilities: Coordinate and staff all catered functions. The successful candidate will facilitate
                  proper execution of all catered events to ensure client’s expectations are met and
                  that events run smoothly and efficiently.

                    He/she develops and manages annual catering budget. Supervisory duties include:
                    hiring, staff training and development, scheduling and payroll. She/he collaborates
                    with culinary staff in special event menu planning and is actively involved in planning
                    and development of new catering business. Must ensure compliance with all
                    University, departmental and governmental regulatory agency rules, regulations and
                    policies. She/he facilitates and participates in other related department projects and
                    University events as applicable. The successful candidate will support the mission of
                    the University and the department while assisting in developing positive customer
                    relations.

Qualifications:     Candidates should possess a minimum of five years of progressive management
                    experience in full service restaurant, club or College/University catering setting.
                    Ability to contribute to a collaborative environment utilizing exemplary communication
                    and problem solving skills necessary. Must have good organizational skills and have
                    the ability to adjust quickly to changes needed on a daily basis. Must have the ability
                    to effectively communicate with all levels of the university. Ability to deal with stressful
                    situations while maintaining composure. Experience with menu planning, quality food
                    preparation, staff training, service presentation, and budgeting cost control, as well as
                    safety/sanitation techniques required. The ability and willingness to work a variable
                    schedule, including nights and weekends, is a must.

                    Bachelor's degree in hospitality management or related field is required. Knowledge
                    of computerized catering management systems desired.




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NACUFS - Job Description Samples: Catering Manager



Position:          General Manager of Catering & Executive Services

Region:            Pacific

Type:              Public, Four Year University

Responsibilities: Purpose of position:
                  The general manager reports to the assistant director of dining services and has
                  responsibility for Catering and Executive Services.

                   This position has responsibility for overseeing catering sales, new business
                   development, service standards, marketing programs for areas specified,
                   sanitation and training for a large university's catering services department. This
                   position has full supervisory responsibility of all support staff performing various
                   duties or functions. Works with university offices as well as external customers or
                   clients.

                   Summary of description:
                   Provide support to dining operations in one or more of the following areas:
                   Create new business and generate new sales within the campus for Catering and
                   Executive Services. Interact daily with customers by initiating contact, planning
                   and following up with contracts/service agreements. Plan, develop, and implement
                   a comprehensive catering and executive program to ensure overall consistency
                   and high quality across the various operations. Provide and ensure highest level
                   of quality and service for the community, executives, conferees, and other VIP's
                   and other customers. Develop training programs for employees and serve as a
                   resource for operations managers to promote quality services. Make periodic and
                   regular on site inspections of assigned units to observe quality of service; food
                   appearance; merchandising and cleanliness and sanitation of areas, equipment,
                   and employee appearance. Resolve customer issues and questions on site.
                   Interact with managers/supervisors, chefs and catering operation supervisor on
                   food set-ups and displays, ensuring the highest quality of food production,
                   standards, presentations, and techniques.

                   Supervisory duties include hiring, training, scheduling, and supervising staff.
                   Conduct disciplinary actions as needed. Total full-time employees is 15, however,
                   this number may increase as business units increase. Works with marketing
                   manager to create and plan marketing strategies for areas of responsibility and
                   ensures that these plans are implemented according to the established timelines.
                   Plan special events and theme parties. Responds directly to inquiries and
                   resolves problems based on knowledge of the organization and of the supervisor's
                   preferences. Independently answers inquiries and composes and drafts forms,
                   reports, or correspondence for the customer/client review and signature. Contacts
                   individuals within and outside the University in regards to confidential information.
                   Respond promptly to inquiries, comments, and requests. Rent equipment as
                   needed.

                   Responsible for management of an annual operational budget of $3 million,
                   however, this budget may increase as business develops. Maintain fiscal
                   responsibility according to established guidelines. Supervises staff and
                   coordination of their daily schedule, making adjustments and finding alternatives
                   when scheduling problems occur based on knowledge of program requirements
                   and staffing company availability. Responsible for hands-on service work as
                   needed. Adhere to department purchasing policies; responsible for food and
                   supply purchasing as directed. Maintain the highest levels of sanitation and



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                  cleanliness. Prepare payroll, invoices, inventory, labor, and other like reports.
                  Creates and maintains statistical records. Formats and prepares complex
                  documents which require the use of specialized software. Assist the assistant
                  director in developing new campus business opportunities. Assist the assistant
                  director in other duties as needed/required.

Qualifications:
                  or equivalent combination and experience.
                                               -end banquet service experience preferred.
                                        anish preferred.




                                 of Excel, Pagemaker, and Word.



                                                           controlling costs and managing annual
                  budgets exceeding $3 million.




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Position:           Catering Manager

Region:             Southern

Type:               Private, Four Year University

Responsibilities: The catering manager will be responsible for the daily operation of all catering. This
                  includes providing excellent service to established client base, developing new
                  clients, meeting financial obligations, and contributing to departmental and university
                  objectives. Provides leadership and vision, and maintains a high level of staff morale.

Qualifications:     Requirements: Bachelor’s degree in food service management, hotel and restaurant
                    management, or related field or an equivalent combination of education and
                    experience; demonstrated ability to manage commercial or institutional catering
                    operations; excellent written and oral communication skills to include the ability to
                    produce coherent, grammatically correct written materials; must have analytical and
                    problem solving skills to identify, research and solve a wide variety of work related
                    problems.

                    Prefer: Knowledge of food service computer applications including menu, event, and
                    inventory management software, P.C., Filemaker, Excel and MS Word; ability to
                    communicate effectively in Spanish.




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Position:          Catering Manager

Region:            Pacific

Type:              Public, Four Year University

Responsibilities: Summary of duties: Under the general direction of the associate director of Dining
                  Services, the selected candidate will coordinate a multi-faceted catering operation.
                  The candidate will direct a seven day a week year-round operation serving staff,
                  faculty, students and community members, and is responsible for the daily operations
                  of all catered functions, including customer service, menu development, fiscal
                  management, staffing and accounting. The candidate will directly supervise one
                  catering assistant, one catering cook and 10 – 15 wait staff (staff and student
                  employees).

                   Specific responsibilities include:
                    Leadership and Accountability: develop and provide a vision with clear direction
                   to Unit staff to meet departmental needs for growth, change, new development and
                   commitment to customer service; provide leadership to all catering staff; manage
                   relationships with customers including students, staff, faculty and the general public;
                   maintain positive working environment and open channels of communication.
                    Catering Manager: partner with marketing team to develop sales strategies; plan
                   and coordinate all aspects of catering including meeting with clients, menu
                   development and merchandising; collaborate with executive chef, unit ,anagers and
                   summer conference staff to plan and refine catering menus; responsible for safe
                   preparation transport and set up of all food items for catering events.
                    Human Resource Management: train all catering staff in the areas of event set
                   up, food service and customer service; develop job performance standards for all
                   employees; support career development for career staff; motivate staff to strive for
                   highest quality of food production and customer service; revise job descriptions;
                   manage food safety and sanitation programs in the Unit; maintain cost effective work
                   schedules; ensure the contract arrangements for union and the University are
                   followed; recognize outstanding staff performance.
                    Budget and Fiscal Analysis: develop and maintain multiple complex budgets;
                   develop, analyze and manage budget forecasting tools; application of financial
                   policies and practices.
                    Safety and Sanitation: provide employees with a safe and healthy work
                   environment; implement standards for sanitation to meet all health codes; ensure
                   compliance of regulatory issues; implement Injury, Illness, Preventive Program.
                    Customer Service: ensure catering customers receive effective and responsive
                   service, that food is served by a friendly and well informed staff.

Qualifications:    Qualifications include (with or without accommodation): Strong demonstrated
                   experience in management, especially related to the catering and hospitality field,
                   including but not limited to marketing and selling catering services, customer service,
                   financial and labor management, menu development, food production, handling and
                   storage, quality control, health and safety; demonstrated supervisory, leadership and
                   personnel management skills to effectively administer and manage others; time
                   management skills; analytical skills to provide effective assessment of financial
                   statements; excellent interpersonal and communication skills to maintain good
                   working relations with a diverse work force; demonstrated computer skills and
                   general knowledge of food service computer systems. The abilities to: provide the
                   highest level of customer service, in planning and executing catering events;
                   organize, schedule, delegate, monitor and evaluate staff; work independently and be
                   inventive and creative; work with a diverse work force and effectively communicate




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            goals; speak Spanish or willingness to learn.

            Preferred Qualifications: Knowledge of University systems, policies and
            procedures, and familiarity with the campus community, its goals and philosophies;
            ability to read/write/speak Spanish; BA/BS degree in dining services or hospitality
            related field; previous or present involvement in the National Association of Colleges
            & University Food Services (NACUFS) or other food service/hospitality related
            professional affiliation.




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Position:           Catering Supervisor

Region:             Northeast

Type:               Public, Four Year University

Responsibilities: Under the direction of a management representative of higher grade supervises all
                  aspects of assigned catering events from preparation and set-up through service,
                  break-down and clean-up. Provides consistent supervision to catering staff to ensure
                  standards for safety, sanitation, quality, presentation and service are maintained at all
                  times.

                    Essential duties and responsibilities include the following:
                     Monitors the status of current days assigned events.
                     Ensures that all necessary product and equipment is on hand.
                     Organizes assigned staff to ensure function(s) will be on schedule.
                     Supervises production, set-up, service and presentation to ensure quality
                    standards are met and events are on track.
                     Supervises break down and clean-up.
                     Enforces staff uniform policy and ensures all staff maintain a clean and
                    professional appearance.
                     Participates in all aspects of the function as needed (preparation, set-up, service,
                    clean-up).
                     Make deliveries as needed. Drives catering vehicles when necessary.
                     Plans ahead for upcoming events- orders food and supplies in a timely manner,
                    compiles equipment lists and when practical assigns and oversees room set-ups in
                    advance.
                     Schedules full time and student staff to adequately cover functions and updates as
                    necessary when new functions are assigned.
                     Monitors waste and utilization of leftovers.
                     Maintains accurate production and service records.
                     Assigns vehicles as required for off-site catering.
                     Trains and schedules full time staff.
                     Hires, trains, and schedules student staff.
                     Provides input for full time employee performance evaluations.
                     Writes and conducts student employee performance evaluations.
                     Works closely with the Food pro Menu Management System.
                     Ensures proper safety and sanitation procedures are followed in all catering areas.
                     Utilizes progressive discipline techniques when necessary.
                     Maintains student payroll records.
                     Participates in the testing of new recipes and menu items.
                     Works within all University and departmental guidelines.
                     Other duties as assigned.

Qualifications:     Bachelor's degree in the hospitality or culinary field and three years of experience in a
                    high volume catering environment, two of which should be in a supervisory capacity
                    or an equivalent combination of education and experience.

                       Basic record keeping skills.
                       Demonstrated strong supervisory and interpersonal skills.
                       Demonstrated ability to communicate effectively in both written and oral format.
                       Knowledge of food and supply ordering, storage, and inventory control.
                       Knowledge of food preparation, presentation and customer service a must.
                       Basic computer skills.



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             Ability to work a very flexible schedule.
             Must have a valid driver’s license with a clean driving record.

            Other desirable qualifications:
             ServSafe Certification.
             Knowledge of Windows ‘95, Microsoft Word, and Microsoft Excel.
             Knowledge of catering/ conference software.




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Position:          Manager of Catering and Special Dining

Region:            Mid-Atlantic

Type:              Private, Four Year College

Responsibilities: Plan, organize, and manage catered events for students, faculty, staff and guests of
                  the college, to assure quality, timeliness, and the highest level of presentation.
                  Demonstrates financial accountability in pre-costing menus and services, to ensure
                  proper and competitive market pricing. Works with executive chef to develop menus
                  and programs that will ensure the latest in menu trends and customer satisfaction.
                  Maintains monthly budgets and performance tracking and assists in developing the
                  department's annual budget. Hire, train, and schedule students and direct reports and
                  serves as a mentor to student managers and leaders. Serves as a departmental
                  representative on various campus committees.

Qualifications:    BA in HRI management or equivalent plus two years of related experience in a fully
                   responsible role as a catering manager or assistant catering manager. Computer
                   knowledge in Word Perfect, Quattro Pro, Microsoft Word, and Excel. Excellent written
                   and verbal communication skills. The ability to contribute in a team management
                   environment utilizing good time management, organizational and problem solving
                   skills. The ability to work under the pressure of deadlines while handling multiple
                   events.


Position:          Catering Manager

Region:            Mid-Atlantic

Type:              Public, Four Year University

Responsibilities: Plans, organizes, determines and manages daily operations through subordinate
                  supervisory and lead personnel. Participates in short and long term goals. Interprets
                  and implements established policies and procedures. Deals with vendors. Interviews,
                  trains, and orients staff. Positive customer service a must. Complete job description
                  available upon request.

Qualifications:    Bachelor's degree in nutrition, food service administration, or related field. Culinary
                   background a plus. Three to five years of experience in large-scale food service
                   operation and/or catering operation may qualify in lieu of degree.




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Position:           Catering Manager

Region:             Midwest

Type:               Private, Four Year University

Responsibilities: Supervises and assigns duties to employees. Schedules, trains and monitors
                  employees. Plans and organizes events; writes catering orders. Ensures proper
                  record keeping. Ensures sanitation and safety for catering events and areas.
                  Interfaces with customers to ensure customer satisfaction in a friendly courteous
                  manner.

Qualifications:     An associate degree in food service management. Bachelor's degree preferred. NRA
                    sanitation certification. Must have good organizational skills and have the ability to
                    adjust quickly to changes needed on a daily basis. Possess advanced math and
                    basic computer skills. Have excellent problem solving skills. Past supervisory training
                    and experience. Ability to deal with stressful situations while maintaining composure.



Position:           Catering Manger/Cafeteria Manager

Region:             Southern

Type:               Public, Four Year University

Responsibilities: Plan, organize, supervise, and direct all aspects of catering events from fine dining to
                  coffee breaks. The hours include nights and weekend work. Maintain a high profile on
                  campus and be responsible for marketing, sales, and recruitment of new business for
                  the catering department. This position works closely with the catering chef.

Qualifications:     Bachelor’s degree. Food service and/or related field preferred. Concentration in
                    culinary/food service management or HRI program desirable. Previous catering
                    experience from fine dining to coffee breaks required. Ability to communicate
                    effectively with administrations, faculty, staff, students and customers required. Must
                    be creative, enthusiastic, and detail oriented.




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NACUFS - Job Description Samples: Catering Manager


Position:          Manager of Catering/Cash Operations

Region:            Northeast

Type:              Private, Four Year Academy

Responsibilities: Manages the catering and grill operations of the dining services department.
                  Supervises and provides leadership for staff; develops, monitors and maintains
                  budget; establishes and maintains quality of service; ensures customer service goals
                  are met.

                   Typical duties and responsibilities:
                   Coordinate and direct catering activities
                   - Plan and supervise all catered functions on campus.
                   - Coordinate staff, supplies, and availability of location for catered functions, including
                   the electrical needs, table and chair rental, and set-up.
                   - Maintain and develop catering menus and recipes.
                   - Type and distribute party slips.
                   - Bill provisions and labor for all catered functions.
                   - Maintain records of past catering events.

                   Coordinate and direct grill activities
                   - Oversee scheduling of hours of operation for the grill.
                   - Oversee ordering of food and supplies for the grill.
                   - Oversee maintenance of food and equipment inventory for the grill.
                   - Oversee individuals responsible for all cash receipts and payables. Set up cash
                   drawers - keep cash on hand, and cover grill and cash register if needed.
                   - Oversee management of the grill concession and summer van operations.
                   - Provide monthly financial statements, and other reports as required.
                   - Develop and maintain operating and capital budgets for the grill.
                   - Oversee grill point of sale system.
                   - Ensure all policies regarding safety and sanitation are adhered to.

                   Personnel/other management
                   - Hire, schedule, train, and evaluate all employees for catering and cash operations.
                   - Maintain accurate records of receipts, purchases, food, and labor costs.
                   - Attend staff meetings to include supervisory group.
                   - Ensure the grill and catering personnel are aware of and observe dining service
                   standards and procedures.

                   Oversee the needs of the grill and catering operations, and implement changes when
                   appropriate.
                   - Perform other duties as assigned.

                   Working conditions: Usual food service operation conditions; exposure to heat,
                   steam, cold, and equipment common to food establishments. Must be able to
                   withstand varying temperatures.

Qualifications:    Education: An associates degree in food management or equivalent experience in a
                   business related field is required. A bachelor's degree highly desirable.

                   Experience: Three years of experience at the management level. Prior experience
                   with catering and cash operations on a supervisory level. Budget planning, strategic
                   planning, personnel management skills, strong interpersonal and organizational skills
                   are essential. Computer literacy, including experience with MS Office, Windows NT,
                   and Point of Sale preferred.



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                   Physical demands: To perform the essential functions of the job, the following
                   applies: requires extended periods of standing, stretching, bending, walking, lifting
                   and transporting a minimum of 25 lbs. Must be able to climb stairs, be physically and
                   mentally capable of performing multiple tasks under extended heavy pressure, and
                   able to function in a fast-paced environment. Capable of using a visual display
                   terminal with continuous wrist movement on a keyboard.



Position:          Catering Manager

Region:            Northeast

Type:              Private, Four Year University

Responsibilities: Reports to the assistant director of catering; plans, organizes and directs service
                  components of catered events. Hires and schedules service personnel; manages and
                  determines rental items needed for functions: china, linen, orders flowers and other
                  rentals as needed; and inventories and organizes catering equipment and disposable
                  storeroom. Uses system to communicate event information and meets with clients
                  and vendors when necessary to review events.

Qualifications:    Bachelor's degree preferred. Concentration in culinary/food service management
                   desirable. Minimum of five years of experience in catering/banquet front-of-the-
                   house. Proven supervisory and management skills. Ability to communicate effectively
                   with staff and clients required. Must have strong analytical skills coupled with
                   attention to detail and familiarity with addressing complex problems. Knowledgeable
                   about current food trends and menu writing. Creativity, enthusiasm and sense of
                   humor essential.




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NACUFS - Job Description Samples: Catering Manager


Position:           Catering Manager

Region:             Midwest

Type:               Private, Four Year College

Responsibilities: Includes supervision of full/part-time staff and student employees along with
                  establishing standards for quality and quantity in collaboration with the resident chef.
                  Works with the computerized food service menu management system and Microsoft
                  Excel food service applications. Coordinates the planning, execution and billing of
                  events. The catering manager is responsible for a Monday through Friday, lunch only,
                  dining operation.

                    This individual maintains high visibility on campus and works with support staff and
                    various constituencies of the college, as well as outside consumers. Must be flexible
                    when dealing with issues and special requests and while maintaining the highest
                    standard of customer service. Excellent interpersonal skills with proven effectiveness
                    in verbal and written communication, and a demonstrated knowledge of marketing,
                    public relations, menu planning, inventory control, supervision, and sound fiscal
                    management are essential.

Qualifications:     A bachelor's degree or a degree from an accredited culinary school is desirable, but
                    not required, with a minimum of two years of experience in the catering field.




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Position:           Manager, Catering Services

Region:             Mid-Atlantic

Type:               Private, Four Year University

Responsibilities: Responsible for the booking, coordinating, and execution of all catered events. The
                  successful candidate will facilitate proper execution of all catered events to ensure
                  that client’s expectations are met and that events run smoothly and efficiently.
                  Develops and manages annual catering budget. Supervisory duties include: hiring,
                  staff training and development, scheduling and payroll. Collaborates with culinary
                  staff in special event menu planning and is actively involved in planning and
                  development of new catering business. Must ensure compliance with all University,
                  departmental and governmental regulatory agency rules, regulations and policies.
                  Facilitates and participates in other related department projects and University events
                  as applicable. The successful candidate will support the mission of the University and
                  the department while assisting in developing positive customer relations.

Qualifications:     Candidate should possess a minimum of five years of progressive management
                    experience in full service restaurant, club, or college/university catering setting. Ability
                    to contribute to a collaborative environment utilizing exemplary communication and
                    problem solving skills necessary. Must have good organizational skills and have the
                    ability to adjust quickly to changes needed on a daily basis. Must have the ability to
                    effectively communicate with all levels of the university. Ability to deal with stressful
                    situations while maintaining composure. Experience with menu planning, quality food
                    preparation, staff training, service presentation, and budgeting cost control, as well as
                    safety/sanitation techniques required. The ability and willingness to work a variable
                    schedule, including nights and weekends, is a must. Bachelor's degree in hospitality
                    management or related field is required. Knowledge of computerized catering
                    management systems desired.


Position:           Catering Manager

Region:             Southern

Type:               Private, Four Year University

Responsibilities: Reporting to the associate director of restaurant and catering operations, this
                  position’s primary duties are to plan, organize and execute campus catering
                  functions. Events range from simple coffee break deliveries to elegant VIP events for
                  up to 1,200 guests. The catering department shares kitchen, inventory, and staff with
                  the main a la carte campus restaurant.

Qualifications:      Three to five years of supervisory experience in a high volume banquet/catering
                    environment.
                     A flair for banquet presentation and décor.
                     Excellent customer service and employee relations skills.
                     Solid administrative, organizational, training and management skills.
                     Experience with menu creation and costing.
                     Ability to work in a fast paced environment.
                     Polished written and oral communication skills.
                     Computer literacy is required.




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