Position Description: Catering Manager
FLSA Status: Exempt
Reports to: Food Service Director
EEO Category: First/Mid-Level officials and Managers
Managed Volume: $300,000 / year
Salary Range: $55,000-$60,000 / year
Our Catering Manager books and oversees all catering activities, from small meetings to large banquets, works with our Executive Chef to create custom menus and fulfill our guests’ desires. You will hire and train catering servers, build and improve relationships with customers and the community, and push to drive sales in the Catering Department. This is a hands-on management position that will oversee and work various events, in a wide array of locations, in an ever-changing schedule. Please email Eric Barker with your resume at barkerem@northwood.edu
We offer these fantastic benefits:
- Early access to pay, quarterly bonus opportunities, paid time off, and holiday pay
- Your choice of health insurance, including dental and vision, or, a health savings account with a company match up to $1500 for you and your family
- Medication discount programs, diabetes management program, company-paid life insurance
- 401(k) with employer match ($.50 per dollar match up to 6%)
- Employee Assistance Program you and your family with free health, emotional, financial, and legal support
- Employee discounts, including at Shoes for Crews
- Professional development, industry certifications, and tuition reimbursement program
- Up to 75% tuition assistance for employees and their spouses/children at Lovely Northwood University!!!
- Access to campus exercise facilities
Education – Skills - Expectations
- 5 + years supervisory catering experience
- Three years of kitchen / culinary experience
- ServSafe Managers Certification / ServSafe Alcohol Certification
- Knowledge of proper table service techniques and design
- MS Office product computer skills, knowledge of Catertrax or other Catering BEO Software
- Experience with multi-tasking / scheduling / Conducts continuing analysis of the catering operation, recommending any operational changes necessary to the Director of Catering Services
Physical Demands/Work Environment
The Catering Manager position involves working with standard office equipment and technology along with physical work within a commercial kitchen environment. Responsibilities include moving inventory, product, carts, tables, etc. as well as using kitchen utensils and commercial kitchen equipment. Environment may include hot, humid, or cold temperatures. May require extended working hours at times.
Methods to perform essential job functions will be reasonably accommodated to allow individuals with disabilities to perform them.
Must possess a positive, can-do attitude, be detail-oriented, and possess a well-rounded knowledge of the food service industry. Must maintain professionalism at all times, and work with others in a cooperative manner, even while working under pressure. Willing to engage actively in the physical work of a high-quality hospitality service operation. As a representative of Creative Dining Services, must function in accordance with our corporate Mission, Vision, and Core Values statements.