Catering Operations Manager - University Housing and Dining

Position Summary:

Manage and participate in all aspects of food preparation, presentation, and staffing for events catered by University Catering a unit of University Housing & Dining ensuring quality, consistency and complete customer satisfaction.

Specific Job Duties & Tasks:

• Plan, organize, manage and direct catering production facilities, equipment and designated full-time and student personnel.

• Plan menus to assure variety, nutritional value, special needs of customers, and adherence to standards of quality and cost.

• Assist in planning, organization and execution of special functions and events for student organizations and University departments, creating customized menus to complement the occasion.

• Plan and develop a food distribution program and procedures for catering to ensure product when delivered is safe and presentable for service. 

• Oversee selection, purchase, and inventory control functions of electronic menu management food service operations system for all products used in catering operations.

• Perform human resources functions including interviewing, selection, training, performance evaluation, salary determination, promotion and disciplinary action.

  
   

  For a detailed job description, please email Ruth Appleton at ruth-appleton@uiowa.edu

About the Division of Student Life:

The Division of Student Life is comprised of staff that embrace new ideas and thoughts, works together to keep our students safe, and provides them with life-changing experiences. The Division of Student Life includes 15 departments that span from Recreation Services to the Office of Leadership, Service and Civic Engagement and everything in between. We believe in working together as one team to foster student success by creating and promoting educationally purposeful services and activities within and beyond the classroom.

Required Qualifications:

• A Bachelor’s degree in related field; or equivalent combination of education and related hospitality and supervisory experience.

• Banquet, catering, and/or fine dining restaurant leadership work experience (typically 2-3 years).

• Supervisory and administrative experience (typically 2-3 years), including inventory management and control.

• At least 2 years of working experience in event planning.

• Proficient in the use of Microsoft Office (Word, Excel, Outlook) software applications.

• Demonstrates excellent written and verbal communication skills. Ability to effectively transmit, receive and accurately interpret ideas, information, and needs through appropriate communication methods and behaviors at an extensive proficiency level.

• Demonstrates the ability to adjust and develop self to prepare for new or changing assignments, processes, people or priorities as organizational needs dictate at an extensive proficiency level.

• Experience creating and maintaining a welcoming and respectful environment.

• Demonstrates an extensive proficiency level in the ability to deliver excellent customer service and to meet or exceed customer service needs.

• Must have valid US driver’s license and must be compliant with UI Fleet Safety program.

• Ability to obtain and maintain ServSafe certification.