Davidson College seeks Catering Manager.  Manager-coordinator of all aspects of the F&B operation while delivering excellent customer/guest experience. This position requires hands-on service and strategic planning for customer satisfaction and employee engagement and attrition. This position will manage department inventories, including waste control, manage the staff through successful hiring, training, supervision, and development while providing safety instruction and guidance, as well as support pier team members in all aspects of the function of Dining Services.  Individuals who are self-motivated, organized and goal driven, plus flexible, diplomatic, and creative should apply.  They must be able to solve problems quickly and discreetly.  Those able to handle pressure and tight deadlines.   

Minimum Qualifications:

Bachelor's degree in Food and Beverage Management (A two year Associate's degree in Food and Beverage Management with management or culinary arts formal training with two plus years strong background in catering or related food service may substitute for Bachelor's degree); Valid driver's license; Serve-Safe certification; At least three years of work experience in food and beverage management. Ability to drive a box truck.

Preferred Qualifications:

Front-of-house management experience with an emphasis in formal service beverage management experience with an emphasis on wine service
Kitchen experience in any role
Some knowledge of higher education food service
A good understanding of the nuances between on and off premises catering 
CPR certification

Knowledge, Skills, & Training:

Production kitchen operation knowledge, understanding bar/wine service management; Fine dining training; Business management with Windows based computer software proficiency (Work, Excel, Outlook, Catertrax, other); Management training with a coaching style; Creative décor setup and installation/Sales and Merchandising, Advertising and Marketing a plus.

Job Responsibilities:

Initiates and organizes communication between lead staff members and campus departments for every event/order, thus promoting a unified and informed team

• Coordinates daily FOH production schedule.
• Coordinates elements of the food purchasing, production and display with the Catering Chef.
• Coordinates site setup as needed with the Physical Plant and places timely work orders as needed.
• Coordinates Technical Services for audio or visual needs through accurate and timely work orders.

Develops and applies strategic cost control systems/tracking to manage expenses and maximize efficiency

• Manages and maintains front of house inventory including consumables and non consumables including vehicles according to college and state regulations.
• Manages staff labor and beverage labor costs for the FOH.
• Monitors food cost and advises the chef and kitchen staff where adjustments are needed base on P&L’s.
• Works events to offset cost and offer management supervision as needed.

Hires, trains, schedules and supervises staff including and with the help of the Assistant Manager using departmental guidelines.

Strategic planning for the future including sales promotions, staff recruitment and new training methods, production goals, space efficiency, inventory enhancements, and self-improvement and staff incentive programs.

Audits compliance to departmental policies, health regulations, and NC laws.

Works with the Administrative Assistant to improve communication and produce food and beverage orders to customer satisfaction.

Organizes and assigns duties or executes the decor for events as appropriate based on instruction from the BEO and the Director

Any other responsibilities assigned by the Director.

Working Conditions:-

Physical Demands

• Balancing
• Carrying
• Pulling / Pushing
• Repetitive Movement
• Standing
• Bending
• Reaching
• Twisting
• Climbing
• Driving

Environmental Hazards

• Chemicals
• Confined Spaces
• Dust / Fumes
• Indoor Temperature Extremes
• Noise
• Fire Hazard

Lifting Required: 50 pounds

Travel Required: Less than 25 %

Night or weekend work required : Yes

Seasonal Responsibilities: Typically we are open year-round and may be asked to work some holidays and all yearly traditional college events. Throughout the academic year there are periods of down time when work is not available. Examples of these include winter break and spring break. During this time, other jobs may be assigned by the Associate Director / Director. These duties may include, but are not limited to, Catering, Vail Commons and other retail locations. Summer responsibilities may include projects outside of the department.

Benefits

• Insurances are available
• Tiered shift differential pays for evenings and weekends
• Holiday pay
• Vacation hours accrual
• Sick time accrual
• Meals are included during the employee’s normal work hours

Information about how to apply can be found at https://employment.davidson.edu