Culinary Services Division (CSD), a division of Auxiliary Services, provides meals and specialty beverages for over 18,000 customers daily and is an integral part of campus life and the overall college experience. CSD proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, a commissary kitchen, several retail operations including 4 coffee shops, Chick-fil-A, the Union Market and Bobcat Grill, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery, and the Farm to Campus Program.

 University Catering provides full catering services for campus and other contracted events. A sample of the 2000+ events worked per year include: VIP meals, banquets, buffets, served meals, coffee breaks, drop-offs, and sack lunches. The number of catered events can be upwards of 15-35 daily.

• Over-site of the catering operation and its activities with the primary goals focused on successful execution of events and excellent customer service for clients.
• Ensure clients expectations are being met (event budgets, menus, presentation/service, etc).
  • Regularly interact with clients to network and gather feedback about the operations and to maintain effective and collaborative relationships on and off campus clientele.
  • Responds to escalated client concerns.

   

• Oversee and administer a variety of fiscal and administrative functions to ensure successful and compliant operations: maintenance and use of the catering software system(s), billing and collections, reconciling of accounting activities and associate reporting, purchasing of goods and services, contract management, menu review, use of alcohol contract, etc.
• Direct supervision of 4 Sales Managers and 1 Banquet Manager (hiring, training, evaluating, etc) and senior-level supervision of department’s human resources – 2 Banquet Captains and up to 70 students/temporary employees.
  • Lead and direct hiring efforts, staffing levels, scheduling, etc for full-time and student/temporary staff.
  • Focus managers on delivering training programs for staff.
• Guide and regularly evaluate the operation’s standard operating procedures, administrative processes, strategies and goals. Course corrects as needed throughout the year.
• Ensure that inventory tracking and usage systems are in place and compliance is being maintained (food, dry goods, linens, decorations, etc)
• Partner with the Executive Chef to execute successful events, ensure staff compliance of safe food handling codes and procedures, and collaboratively meet budgetary goals.
• Liaison with Conference and Event Services, Farm to Campus Coordinator, Registered Sanitarian, Sports Facilities, Procurement Services, Fiscal Shared Services, and other campus partners.
• Collaborate with the Auxiliary Marketing Manager on marketing plans, website and printed marketing/menu materials.
• Participate on the catering and retail management team and contribute to identifying, setting and assessing short and long term production, budgetary, sustainability, and Farm to Campus strategies and goals.
• Actively assist in selling and executing events as needed.
• Responsible to keep the team focused on current catering trends and how to implement them for events of all sizes.
• And actively contributes to the team by performing other duties as needed in support of the department’s mission