Catering and Events Assistant Manager - University of Buffalo - Campus, Dining
Buffalo, NY
About the Job
Job Description
Job title Catering and Events Assistant Manager
Reports to Director of Catering and Concessions
Department Three Pillars Catering and Concessions
FLSA Status Full-Time, Hourly Non-Exempt
Position Summary
The Assistant Manager provides management support and assistance to the Operations Manager and Director in the Catering and Concessions operations for the University which includes day to day catering events, banquets, service at the Presidents private residence, concessions events, as well as the University Club for Faculty and Staff on campus. The position is focused on management of the front of house management of the catering team during events including catering servers, bartenders, waitstaff, drivers and other employees. The Assistant Manager works collaboratively with the rest of the catering team including back of house management, a culinary team, sales team, and other union, students, and part-time employees. The Catering department works closely with the President of the University’s team and is responsible to execute events and high levels of service at the request of the President’s office. They are also responsible for day to day catering events at UB, concessions events including football and basketball games or other athletic events, and with the operation of the University Club (faculty and staff) restaurant and meeting space.
Expected Hours of Work
This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers’ needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek.
Essential Functions
+ Executes events in catering, concessions, University Club and any other special events, as needed, ensuring excellence in food and guest service.
+ Manages the day-to-day operations of the Catering and Concessions Departments.
+ Enforces high standards of facility and equipment cleaning and sanitation.
+ Ensures that ServSafe and the New York State Department of Health regulations for HACCP and Food Safety are followed.
+ Completes Banquet Event Order (BEO) process from distribution to event end.
+ Adheres to established purchasing programs.
+ Ensures stringent inventory and security controls.
+ Accurate preparation of, inventory, payroll, and other financial and operational statements as assigned.
+ Performs event follow up activities with guests to insure total satisfaction with food and service.
+ Promptly responds to guests’ comments, suggestions and complaints.
+ Conducts thorough Event Pre-service meeting.
+ Enforces accurate cash handling and stringent money controls.
+ Facilitates the productivity and efficient use of all food, labor and other controllable resources.
+ Completes various administrative paperwork within set timelines.
+ Takes initiative to complete tasks and solve problems without specific instruction.
+ Proficient in all hourly positions with the ability to jump in and assist where needed.
+ Hands on management is required
+ Other duties assigned by the General Manager of Catering.
+ Participates in subordinate coaching, counseling and disciplinary procedures.
+ Enforces union and student attendance policies.
+ Responsible for training staff on standards and procedure.
+ Communicate with back of house daily
+ Job duties and assignments may vary due to needs of business. This includes being assigned to a different operation when business requires it.
Education and Training
+ Associate’s Degree or higher in food service or related field preferred.
+ ServSafe Certification
+ TIPS Certification (willing to become a TIPS Certified Trainer)
Desired Qualifications
+ Minimum 3 years’ experience in a high volume food service establishment, preferably in an upscale catering, banquet or resort operation.
+ Exemplary customer service skills.
+ Exceptional organizational, interpersonal, and communication skills.
+ Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs.
+ Ability to deal with emergency situations and customer complaints.
+ Proficient knowledge of HACCP, food safety and sanitation standards.
+ Ability to work independently.
+ Valid driver’s license and ability to drive a commercial truck.
+ Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend and holiday shifts.
Work Environment
+ The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.
+ The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
+ Long, irregular working hours.
+ Exposure to extreme temperatures in coolers and freezers
Physical and Mental Demands
+ The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.
+ The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.
+ While performing the duties of the job, the employee is regularly required to talk and hear.
+ The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
+ The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc…
+ The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.
+ The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50
+ Valid driver’s license and clean driving record required.
+ Ability to demonstrate safe driving practices.
Licensure/Certification
+ Must have or be willing to obtain DOT (Department of Transportation – Health Screening to Drive a Box Truck), Driver Authorization by Company policy required
+ TIPS certification, must have or be willing to obtain
+ Serv Safe certification
Travel
May need to travel across UB campuses and may need to attend conferences, special events
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Requirements
Job title Catering and Events Assistant Manager
Reports to Director of Catering and Concessions
Department Three Pillars Catering and Concessions
FLSA Status Full-Time, Hourly Non-Exempt
Position Summary
The Assistant Manager provides management support and assistance to the Operations Manager and Director in the Catering and Concessions operations for the University which includes day to day catering events, banquets, service at the Presidents private residence, concessions events, as well as the University Club for Faculty and Staff on campus. The position is focused on management of the front of house management of the catering team during events including catering servers, bartenders, waitstaff, drivers and other employees. The Assistant Manager works collaboratively with the rest of the catering team including back of house management, a culinary team, sales team, and other union, students, and part-time employees. The Catering department works closely with the President of the University’s team and is responsible to execute events and high levels of service at the request of the President’s office. They are also responsible for day to day catering events at UB, concessions events including football and basketball games or other athletic events, and with the operation of the University Club (faculty and staff) restaurant and meeting space.
Expected Hours of Work
This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers’ needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek.
Essential Functions
+ Executes events in catering, concessions, University Club and any other special events, as needed, ensuring excellence in food and guest service.
+ Manages the day-to-day operations of the Catering and Concessions Departments.
+ Enforces high standards of facility and equipment cleaning and sanitation.
+ Ensures that ServSafe and the New York State Department of Health regulations for HACCP and Food Safety are followed.
+ Completes Banquet Event Order (BEO) process from distribution to event end.
+ Adheres to established purchasing programs.
+ Ensures stringent inventory and security controls.
+ Accurate preparation of, inventory, payroll, and other financial and operational statements as assigned.
+ Performs event follow up activities with guests to insure total satisfaction with food and service.
+ Promptly responds to guests’ comments, suggestions and complaints.
+ Conducts thorough Event Pre-service meeting.
+ Enforces accurate cash handling and stringent money controls.
+ Facilitates the productivity and efficient use of all food, labor and other controllable resources.
+ Completes various administrative paperwork within set timelines.
+ Takes initiative to complete tasks and solve problems without specific instruction.
+ Proficient in all hourly positions with the ability to jump in and assist where needed.
+ Hands on management is required
+ Other duties assigned by the General Manager of Catering.
+ Participates in subordinate coaching, counseling and disciplinary procedures.
+ Enforces union and student attendance policies.
+ Responsible for training staff on standards and procedure.
+ Communicate with back of house daily
+ Job duties and assignments may vary due to needs of business. This includes being assigned to a different operation when business requires it.
Education and Training
+ Associate’s Degree or higher in food service or related field preferred.
+ ServSafe Certification
+ TIPS Certification (willing to become a TIPS Certified Trainer)
Desired Qualifications
+ Minimum 3 years’ experience in a high volume food service establishment, preferably in an upscale catering, banquet or resort operation.
+ Exemplary customer service skills.
+ Exceptional organizational, interpersonal, and communication skills.
+ Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs.
+ Ability to deal with emergency situations and customer complaints.
+ Proficient knowledge of HACCP, food safety and sanitation standards.
+ Ability to work independently.
+ Valid driver’s license and ability to drive a commercial truck.
+ Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend and holiday shifts.
Work Environment
+ The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.
+ The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
+ Long, irregular working hours.
+ Exposure to extreme temperatures in coolers and freezers
Physical and Mental Demands
+ The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.
+ The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.
+ While performing the duties of the job, the employee is regularly required to talk and hear.
+ The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
+ The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc…
+ The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.
+ The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50
+ Valid driver’s license and clean driving record required.
+ Ability to demonstrate safe driving practices.
Licensure/Certification
+ Must have or be willing to obtain DOT (Department of Transportation – Health Screening to Drive a Box Truck), Driver Authorization by Company policy required
+ TIPS certification, must have or be willing to obtain
+ Serv Safe certification
Travel
May need to travel across UB campuses and may need to attend conferences, special events
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Requirements
Source : University of Buffalo - Campus, Dining