Oversees all aspects of departmental policies and procedures while planning, organizing, and directing service in an efficient and cost effective manner. Responsible for operational and marketing creativity, efficient procurement and inventory methods, ultimate fiscal responsibility, and employee retention.
SUPERVISON RECEIVED & GIVEN: Receives direct supervision from the Assistant Director. Supervises full time and part time employees.
IN THIS ROLE YOU’LL GET TO:
Ensure that product and facility are consistently displayed in the most appealing manner and maintain effective presentation.
Analyze catering and overall business trends and develop and implement plans to maximize sales and meet or exceed goals and objectives.
Explain variances and be solution driven.
Create and maintain complete and accurate records for product ordering, inventory, waste control, and cash handling.
Uphold a customer service philosophy among all employees while adhering to company policy.
Ensure all staff is operating with a positive, customer focused attitude and is compliant with all training.
Act as on-site liaison and maintain a positive and professional relationship with students, faculty, and staff.
Inspire the trust of others while working with integrity and treating all with respect and positive communication.
Role model grace under pressure and influence others to do the same.
Planning & Organization:
Oversee recruitment, hiring, and training, and performance management of all staff while creating a retention focused culture.
YOU WILL ALSO:
Serve on KU Dining leadership team and participate in short and long range planning for KU Dining in accordance with the strategic plan.
Assist in ambassador responsibilities to facilitate outreach and branding.
Maintain all necessary paperwork pertaining to licenses concepts in accordance with specific company/concept policy.
Other duties as assigned.
REQUIRED KNOWLEDGE ABILITIES & SKILLS:
Knowledge of or ability to learn materials and methods used in preparation, holding and serving of quality food in a dining area and the use and care of appropriate utensils and equipment.
Knowledge of health, sanitary and safety standards and practices applied to food service.
Ability to follow recipes and instructions.
Ability to maintain a friendly disposition and dedication to serve the general public.
Ability to perform above average physical requirements of food service work - stooping, bending, extensive walking, standing for long periods and lifting 50 pounds.
High School graduation or GED equivalent
Bachelor’s Degree in Business or Hospitality or equivalent experience.
At least 4 years in a fast paced, high volume banquet operation, with 2 years in a lead or supervisory role.
Proven experience with budget creation ad maintenance of sales volume.
Proven customer service experience with specific regard to solution management.
Experience in operation of various computer systems including Microsoft applications.
Current ServSafe certification or the ability to become certified within six months.
Bachelor’s degree in Management, Foods and Nutrition, or related field.
Minimum 2 years lead management experience in a fast paced, high volume catering and event operation.
Combination of quantity food service operations, retail sales, marketing, merchandising, ordering, purchasing, staffing, training, cash handling, and inventory control experience.
2 years of P&L accountability.