Job Description

　　Job title Director of Catering and Concessions

　　Reports to Director of Operations

　　Department Three Pillars Catering & Concessions

　　FLSA Status Full-Time, Exempt Executive

　　Position Summary

　　The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services.

　　Expected Hours of Work

　　This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours.

　　Essential Functions

　　Direct oversight of the management team and execution of all catering and events requested by clients.

　　Oversees client outreach from the sales team and is directly involved in development of client relationships.

　　Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals.

　　Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely.

　　Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events.

　　Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis.

　　Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety.

　　Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards.

　　Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures.

　　Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service.

　　Job duties and assignments may vary due to needs of business.

　　Education and Training

　　Associate’s Degree or higher in food service or related field preferred.

　　ServSafe Certification

　　TIPS Certification (willing to become a TIPS Certified Trainer)

　　Desired Qualifications

　　Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort.

　　Exemplary customer service skills.

　　Effective oral and written communication and organizational skills.

　　Ability to multi-task in a fast-paced, high volume environment.

　　Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs.

　　Ability to deal with emergency situations and customer complaints.

　　Proficient knowledge of HACCP, food safety and sanitation standards.

　　Ability to work independently.

　　Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts.

　　Valid driver’s license.

　　Work Environment

　　The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.

　　The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.

　　Long, irregular working hours.

　　Exposure to extreme temperatures in coolers and freezers.

　　Physical and Mental Demands

　　The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.

　　The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.

　　While performing the duties of the job, the employee is regularly required to talk and hear.

　　The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

　　The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms.

　　The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.

　　The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.

　　Valid driver’s license and clean driving record required.

　　Ability to demonstrate safe driving practices.

　　Licensure/Certification

　　Must have or be willing to obtain DOT (Department of Transportation – Health Screening to Drive a Box Truck), Driver Authorization by Company policy required

　　TIPS certification

　　Serv Safe certification

　　Travel

　　Required for offsite events frequently, trade shows as needed

　　Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

　　Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.

　　Requirements