Catering Supervisor

SUMMARY: Under the direction of a management representative of higher grade supervises all aspects of assigned catering events from preparation and set-up through service, break-down and clean-up. Provides consistent supervision to catering staff to ensure standards for safety, sanitation, quality, presentation and service are maintained at all times.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

? Monitors the status of current days assigned events.
? Ensures that all necessary product and equipment is on hand.
? Organizes assigned staff to ensure function(s) will be on schedule.
? Supervises production, set-up, service and presentation to ensure quality standards are met and events are on track.
? Supervises break down and clean-up.
? Enforces staff uniform policy and ensures all staff maintain a clean and professional appearance.
? Participates in all aspects of the function as needed (preparation, set-up, service, clean-up).
? Make deliveries as needed. Drives catering vehicles when necessary.
? Plans ahead for upcoming events- orders food and supplies in a timely manner, compiles equipment lists and when practical assigns and oversees room set-ups in advance.
? Schedules full time and student staff to adequately cover functions and updates as necessary when new functions are assigned.
? Monitors waste and utilization of leftovers.
? Maintains accurate production and service records.
? Assigns vehicles as required for off-site catering.
? Trains and schedules full time staff.
? Hires, trains, and schedules student staff.
? Provides input for full time employee performance evaluations.
? Writes and conducts student employee performance evaluations.
? Works closely with the Food pro Menu Management System.
? Ensures proper safety and sanitation procedures are followed in all catering areas.
? Utilizes progressive discipline techniques when necessary.
? Maintains student payroll records.
? Participates in the testing of new recipes and menu items.
? Works within all University and departmental guidelines.
? Other duties as assigned.
QUALIFICATIONS:

Bachelors degree in the Hospitality or Culinary field and three years experience in a high volume catering environment two of which should be in a supervisory capacity or an equivalent combination of education and experience.
Basic record keeping skills.
Demonstrated strong supervisory and interpersonal skills.
Demonstrated ability to communicate effectively in both written and oral format.
Knowledge of food and supply ordering, storage, and inventory control.
Knowledge of food preparation, presentation and customer service a must.
Basic computer skills.
Ability to work a very flexible schedule.
Must have a valid driver?s license with a clean driving record.

OTHER DESIRABLE QUALIFICATIONS:

ServSafe Certification.
Knowledge of Windows ?95, Microsoft Word, and Microsoft Excel.
Knowledge of catering/ conference software.

WORK WEEK: Requires flexibility. Salaried position.

SALARY: Commensurate with experience and qualifications. Hiring range:$39,900

BENEFITS:
? Medical, dental, life insurance and pension.
? Vacation accrual, sick leave accrual, 12 paid holidays, 2 PL days
? Vacation: 22 days per year earned at the rate of 1.75 days per month. Maximum accrual: 45 days
?Sick leave: 12 days per year earned at the rate of 1 day per month. Maximum accrual: 42 days
This is a non-state, non-union position.
The working test period for this position is one (1) year.
The University of Connecticut is an equal opportunity employer and welcomes candidates from under-represented groups