Collegiate Foodservice Opportunities

The NACUFS Job Portal is now a nationwide resource for employment opportunities in college and university foodservices. NACUFS members can submit a job posting as a member benefit and there is no charge. If you are a non-member and would like to submit a posting, contact membership@NACUFS.org for pricing and details.

 

Job Detail

1809
Fall 2022
General Manager, RISD Caters
Rhode Island School of Design
RISD Caters
Full Time
$60,000 - $69,999

Rhode Island School of Design (RISD) seeks a General Manager of RISD Caters. This is an exciting opportunity for a skilled individual to join a growing team of professionals who strive to exceed your expectations, provide exceptional hospitality by supporting local farms through seasonally-inspired menus, while providing quality, delicious and artfully prepared food that will awaken your senses.

 

The General Manager of RISD Caters is responsible for creating an exceptional hospitality experience by directly overseeing RISD Caters activities and events both on- and off-campus. This role ensures that RISD Caters is efficient, distinctive, competitive and fiscally responsible, and provide careful attention to the needs, palette and aesthetic associated with a diverse, multicultural art and design community. The General Manager actively works to foster a team setting and oversees and manages the scheduling, staffing, set-up, service, presentation, and all aspects of RISD Caters to ensure that events are timely and quality standards are met. They will regularly seek customer feedback in order to gauge success and challenges, while staying abreast of emerging trends in the industry; and proactively identify, set, and measure RISD Caters’ short and long-term sales and service goals to assure that offerings are competitive, financial goals are met, and to inspire growth, innovation, and strategy in keeping with the vision and mission of Dining, RISD Caters, and RISD at large. 

 

We seek applications from equity-minded candidates who will thrive in a campus environment that is committed to advancing the principles of social equity and inclusion, and equal access to resources and opportunities.

 

Essential Functions

  • Oversee and successfully manage all aspects of internal and external RISD Caters events, including  planning, communication, staffing, implementation, and breakdown.  Either directly or through collaboration with campus partners and/or staff, ensure that all equipment, food products, beverages, and staffing are on-hand when needed; that catering orders are accurately written and posted; and that any changes are properly communicated and monitored. Ensure that all purchases are made in accordance with approved vendors and products are in line with the vision and mission of the department.

  • Set sanitation/service standards and procedures for all catering staff and those participating in catering events. Monitor compliance with health and safety regulations. Provide logistical guidance, consultation, and support for internal event planners. Act as a liaison between outside and internal campus administration and services. Ensure that business practices (quotes, AR/AP, billing) associated with RISD Caters are timely and accurate. Respond to inquiries from clients regarding catering proposals and requests in a prompt and professional manner.

  • Serve as the key contact and liaison for premier clients such as the President’s Office, Institutional Engagement, and the Museum. Develop proposals from planning stages through execution. Promote RISD Caters as a premier caterer focused on art and design through exceptional service and food through the creation of marketing material, entrepreneurial packaging, professional membership, and community engagement. Submits catering sales forecast. Establishes catering sales goals and action plans to achieve them. Manages annual operating budget for catering department, and coordinates and controls expenditures. Monitors budget activity on a consistent basis. Sets staff levels for department budgeting keeping them in alignment with the level of business.  Tracks KPIs associated with labor. Take appropriate action to achieve budgetary goals. Monitors internal controls. Track and monitor catering usage on an annual basis for both internal and external audiences. Solicit and grow external clientele and other revenue-generating opportunities. Make recommendations for pricing to ensure competitiveness across other caterers. Create and administer post-event surveys and information gathering with clients related to experience and expectations, evaluate results and implement solutions as required.

  • Create a positive working atmosphere that fosters communication among all workforces. Act as a participatory member of the Dining supervisory and managerial staff, mentoring through example.  Responsible for hiring, training, on-boarding and evaluating performance for RISD Caters staff. Develop and implement training plans, checklists and Standard Operating Procedures to continually improve and refine operational procedures and communication methods for Catering. Identify inefficiencies and work with all labor sources to remedy, using tools and techniques including meetings, checklists, performance audits and goal setting. Revise and review employee training manuals as needed. Develop, recommend, implement, review and revise policies, procedures, and training programs to continually improve and refine operations and communication. Maintain appropriate HR records and documentation for catering staff. Plan and deliver routine professional development and training programs/sessions on various topics, including but not limited to policies, procedures, service of alcohol, safety, equipment maintenance and customer service. Identify inefficiencies and work with all labor sources to remedy using various tools and techniques.

  • Lead and inspire the Catering team, and serve as a hands-on catering expert for the department and campus at large. Establish, implement, evaluate and modify, as appropriate, department vision and goals, which are supportive of and in alignment with those of the Dining Department and RISD community at large.  Anticipate and proactively monitor and manage upcoming catering needs by utilizing extensive industry experience and soliciting feedback from peers, customers, and staff.

  • Identify, develop, evaluate and deliver innovative concepts, tools and systems to better engage staff, students and clients. Anticipate and analyze strengths, weaknesses, opportunities, and threats to RISD Caters. Regularly benchmark and evaluate current systems, programs, policies, and procedures to ensure they are efficient, competitive, and applicable within current and future business models.  Research, develop, and recommend alternatives when necessary, and implement as approved.

  • Create and implement customer service goals and standards. Oversee customer service-related feedback programs for example: secret shopper, surveys, and customer focus groups. Maintain excellent public relations with students, staff, administrators, faculty, and external constituents by being accessible and customer service oriented. Communicate and coordinate effectively with other campus departments to provide comprehensive services to clients. Solves problems in a proactive and mutually advantageous manner. Demonstrate an in-depth understanding of the RISD student experience to balance the needs of RISD students with opportunities to generate internal and external Catering revenue by leveraging available internal departmental resources.

 

Required Knowledge/Skills/Experience

  • Minimum of five years of catering, banquet, or conference/event planning, and/or related food service industry experience is required, with a minimum of two years of management/supervisory experience.

  • Must hold or be able to obtain a Rhode Island Certificate of Sanitation Management, be Barcode or TIPS Certified for Responsible Alcohol Service, and must possess a valid Rhode Island driver's license.  

  • Knowledge and compliance of safety and HAACP standards.  

  • Must be able to market and sell catering to a visually discerning audience, and to communicate effectively in oral and written formats with faculty, staff, students and a discriminating external clientele.

  • Ability to communicate effectively in oral and written formats with multiple diverse populations, with demonstrated knowledge and skill to engage across a wide variety of individual differences and identities through meaningful interactions characterized by respect, mutual understanding, and reciprocity.  

  • Must be sufficiently experienced in food presentation, logistics and service and use independent judgment in regularly determining product substitutions for food items including specialty catering items, choice meats, and perishable produce.

  • Strong ability to work independently and as a member of a team.  

  • Ability to continue job related training and professional development.

  • Ability to read, write and follow written procedures and strong time management and detail-orientation skills.

  • Proficiency in Microsoft Office and other computer-based systems.

  • Bachelor’s degree required or equivalent combination education and experience.

 

Valued, but not required, skills and experience

  • Previous experience with budgeting, banquet purchasing, rental contract agreements, accounts receivables/payables, CAD programs, and catering software is strongly preferred.

Ms. Virginia Dunleavy
401-427-6978
2 College St
Providence RI, 02903
NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.