Catering Team Lead

We are seeking a Catering Team Lead who will be responsible for supervising the catering team in a structured and daily routine to ensure the highest standards are met. The Catering Team Lead will work in conjunction with the Catering Operations Manager to oversee all catering operations. This role will be responsible for working hand-in-hand with the Catering Operations Manager to develop new SOPs, policies, and processes to improve the workflow of our department.

Focusing on the guest experience and quality execution will be vitally important in the role. This position will assist in the development and growth of the catering team as well as helping to develop and drive the vision for the Catering operations on campus.

The Catering Team Lead will need to be able to manage relationships and partnerships within the department, in addition to developing relationships with campus partners to anticipate their event needs.

The Catering Team Lead will report to the Catering Operations Manager.

Specific Duties & Responsibilities

Administrative

• Work with the hourly team members to ensure adherence to schedules so there is no disruption in service and to reduce overtime labor.
• Supervise and make recommendations for discipline to Catering Operations Manager

Operations

• Supervises daily catering operations on campus.
• Supports all operational needs and requirements for day-to-day tasks and event planning, prep, and execution.
• Builds and maintains strong relationships with students, campus constituents, and team members.
• Ability to listen to team member suggestions and needs translate this into improving operations.
• Communicate any service issues to the Catering Operations Manager, Catering Director, and/or Catering Executive Chef/Catering Sous Chef.
• Supports team members with the tools necessary to complete their jobs.
• Ensures show quality standards are maintained at all times; Supports and communicates University initiatives.
• Works with the Catering Operations Manager to develop operational systems by determining product handling and storage needs/requirements.
• Troubleshoot issues and can think quickly on their feet to manage all potential service recovery aspects.
• Foster a positive work environment that boosts morale and productivity, and improves communication between managers, clients, and university constituents.
• Responsible for the overall setup, flow, and operations as it pertains to event food and beverage operations.
• Ensure compliance with food standards and presentation via recipes, and food production sheets in collaboration with the culinary team and location manager.
• Ensure all sanitation and safety regulations are being followed in collaboration with the Safety and Sanitation Manager

Finance

• Supports the financial outcomes and profit goals as set by the Catering Director and/or Executive Chef.

Controls

• Assists in ensuring that all security, safety, and sanitation standards are achieved.
• Employs good safety and sanitation practices.
• Assists in the control of all catering inventories, product cost, and purchasing. Also, assists with regular auditing of inventory.

Special Knowledge, Skills, & Abilities

• Ability to maintain organization in a changing environment.
• Demonstrated ability to work in a fast-paced environment which requires a high level of independent thinking, integrity, attention to detail, and flexibility.
• Self-directed; Able to establish timelines and complete assigned tasks with minimal supervision.
• Excellent written and oral communication skills, including the ability to articulate issues clearly to a diverse audience.
• Exhibits initiative, responsibility, flexibility, and leadership.
• Ability to taste and evaluate food and beverage products.
• Attention to detail in all areas of responsibility.
• Walking, standing, pushing, pulling, lifting occurs approximately 90% of the time.
• Team members may be required to lift or carry items 40 pounds or heavier.

• High School Diploma or graduation equivalent required.

• Three (3) years related experience required. Experience should include previous experience in a foodservice operation in a supervisory role or higher with a preference in collegiate dining, managing the service and repair of foodservice facilities and equipment and working in a contract management environment.
  

• Current Serv Safe certification or the ability to be certified within three month