Catering Manager in Elizabethtown, Pennsylvania at Elizabethtown College

The Special Events & Summer Programs (SESP) at Elizabethtown College invites applications for a Catering Manager.

The Catering Manager oversees the full execution of all catered events managed by the Special Events & Summer Programs (SESP) Department. The Catering Manager reports directly to the Director of SESP to help ensure high-quality service from planning through execution, with a strong focus on client satisfaction, operational excellence, food safety, budget management, and revenue generation. The Catering Manager is responsible for training, coordinating and evaluating the work of the service staff and catering management team, assisting clients with menu planning, food and beverage coordination, table arrangements, decoration options, and more.

For full consideration, please include cover letter, resume and contact information for (3) professional references.

ESSENTIAL FUNCTIONS

• Act as a consultant with clients in creating functional menus that will work for both the client and production teams.
• Collaborate with internal stakeholders to plan and organize large-scale events.
• Assist the Director of SESP in preparing catering marketing materials.
• Handle billing and invoicing to on campus clients.
• Record event information, guest counts and associated costs to more accurately track event specific ROI.
• Monitor catering budget and adhere to fiscal parameters.
• Responsible for recruiting, interviewing, hiring, and training new professional and student employees.
• Prepare catering staff schedules based on event requirements; determines the proper ratio of staff to guests to provide the best possible service while adhering to budgeted labor costs.
• Supervises service staff in all aspects of events including set-up and breakdown of event sites (service buffets, bars, dining tables, decor, flowers, heating, off-site kitchen and tented production areas, etc.), guest service, truck loading and transport, and event clean-up at the catering kitchen.
• Serve as an onsite manager at events throughout the year.
• Responsible for the accuracy of payroll hours for part-time and full-time staff members.
• Able to operate catering equipment and train others in its proper use.
• Maintain, manage and secure inventory of supplies and equipment, including paper products, small wares, and alcoholic beverages, ensuring accurate stock levels and timely replenishment.
• Collaborate with Catering Sous Chef for menu planning, ordering and any other food and beverage needs for upcoming events.
• Determines and schedules catering event transportation including vehicles, staff transportation, food and equipment transportation.
• Work with outside vendors as needed for specialty event items such as table linens, marquees, tents, chair/table rentals, etc.
• Ensures the highest quality of food presentation and food safety standards during an event; ensures that safety and sanitation standards are being met in food handling and with equipment use in accordance with ServSafe guidelines.
• Other duties as assigned.

NON-ESSENTIAL FUNCTIONS

• Conduct all responsibilities in a safe manner according to regulations (OSHA, EPA, etc.)

SUPERVISORY RESPONSIBILITIES

This position directly supervises the Catering Assistant and Catering student employees. Additionally, in conjunction with the Executive Chef, this position supervises the Catering Sous Chef as it relates to all catering functions of the role. This position is required to carry out supervisory responsibilities in accordance with Elizabethtown College’s policies and applicable laws. Responsibilities include interviewing, hiring, training, directing, rewarding, and disciplining individuals; appraising individual performance; and resolving complaints.

QUALIFICATIONS

To perform this position successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made.

Education and/or Experience

Bachelor’s degree is required; plus five years of catering experience; or equivalent combination of education and experience.

Certificates, Licenses, and/or Registrations

This position requires a valid driver’s license for business travel purposes (individual must have a US driver’s license for at least three years; a motor vehicle record check will be run and the incumbent must pass the College’s MVR rating system). SERVSafe Certification required. RAMP Certification a required.

Other Skills, Abilities, and/or Training

• Ability to work extended hours as needed
• Ability to work weekends
• Ability to preserve confidentiality of information
• Ability to prioritize multiple tasks in a fast-paced environment
• Strong organizational skills and attention to detail
• Ability to work within strict deadlines
• Good interpersonal skills and desire to be a team player
• Creative problem-solving skills
• Exceptional customer service skills
• Excellent oral communication skills (i.e. ability to deal effectively with others, speak professionally on the phone, etc.)
• Previous supervisory experience

PHYSICAL DEMANDS

• Occasionally required to remain seated in a normal position for long periods of time
• Occasionally required to stand for long periods of time
• Regularly required to move about
• Regularly required to climb stairs and/or ladders
• Regularly required to maintain balance while walking, standing, crouching, or running
• Occasionally required to stoop, kneel, crouch, and/or crawl
• Occasionally required to reach up and out with hands and arms
• Regularly required to talk and hear; verbally express information or instructions
• Regularly required to use hands to grasp objects, type, pick up objects, move objects, or hold objects
• Occasionally required to lift up to 25 pounds and carry a distance of 10 feet
• Occasionally required to push and/or pull up to 25 pounds a distance of 10 feet

VISION REQUIREMENTS

To successfully perform this position, individuals must possess the following:

• Close vision (clear vision at 20 inches or less)
• Depth perception and the ability to judge distances and spatial relationships
• Adjustable focus
• Ability to distinguish colors

WORK ENVIRONMENT

The work environment characteristics described here are representative of those encountered while performing the essential functions of this job.

The individual is regularly exposed to indoor conditions and moderate noise level; the individual is occasionally exposed to outdoor weather and temperature extremes.

Elizabethtown College is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other characteristic protected by state or federal law.