Operations Specialist | Three Leaf Catering

Job Description

Job Description

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

Job Description

Reporting to the Senior Operations Specialist, the Operations Specialist plays a key role in the success of Three Leaf Catering events by acting as a liaison between the Sales and Event Specialist teams. This position supports the planning, execution, and continuous improvement of catering operations while ensuring exceptional guest experiences, operational efficiency, safety compliance, and adherence to service standards.

The Operations Specialist works closely with other Catering Operations Specialists, the Logistics Manager, the Center of Culinary Excellence (CCE) Office Manager, culinary leadership, and event teams to ensure seamless event delivery. This role requires flexibility to work days, evenings, nights, weekends, and holidays as needed.

Key Responsibilities

Event Operations & Operational Support (50%)

• Support the Director of Culinary Operations, Senior Operations Specialist, Executive Chefs, Sous Chefs, Logistics Manager, and Operations team in daily catering and event execution.
• Serve as the primary liaison between Sales and Event Specialists to ensure clear communication and successful event execution.
• Review and verify Banquet Event Orders (BEOs) for accuracy and completeness to ensure operational readiness.
• Schedule event staff and coordinate staffing based on event requirements.
• Assist with onboarding and training of event staff.
• Conduct onsite equipment inspections to ensure readiness prior to events.
• Troubleshoot operational challenges and implement solutions before, during and after event execution.
• Monitor event-related revenue considerations and cost awareness.
• Identify and support initiatives that improve operational efficiency and safety.
• Attend weekly BEO meetings as a representative of Catering Operations.
• Maintain full awareness of upcoming events and operational requirements.
• Communicate event details, operational needs, and potential issues to relevant team members to ensure successful execution.
• Maintain familiarity with smallware inventory and equipment to complete event pull sheets.

Relationship Building (20%)

• Develop and maintain strong working relationships with internal team members, event management colleagues, clients, and onsite stakeholders.
• Foster collaboration and open communication across departments to support successful event outcomes.
• Promote a positive, service-oriented culture through teamwork and active communication.

Staffing & Safety (15%)

• Conduct quarterly staff training sessions and participate in employee orientations as part of a rotating specialist schedule.
• Reinforce departmental safety expectations and best practices on an ongoing basis.
• Promote compliance with workplace safety and food safety standards.

Training & Service Standards (15%)

• Assist the Director in training, coaching, and developing Catering Captains and event staff.
• Reinforce standards related to:
  • Physical safety
  • Food safety
  • Event setup procedures
  • Service execution standards
• Support continuous improvement initiatives that enhance service quality and operational performance.

Qualifications

Required Qualifications

• Experience in catering, hospitality, event operations and food service.
• Knowledge of event planning and execution processes.
• Understanding of food safety and workplace safety practices.
• Strong organizational, problem-solving, and multitasking skills.
• Ability to effectively communicate and collaborate with diverse teams and clients.
• Ability to work flexible schedules, including evenings, nights, weekends, and holidays.
• Proficiency in coordinating multiple priorities in a fast-paced environment.
• Proficiency in Google Workspace

Knowledge, Skills, and Abilities

• Strong leadership and team development skills.
• Excellent interpersonal and customer service abilities.
• Attention to detail and commitment to operational excellence.
• Ability to analyze situations and make sound decisions under pressure.
• Ability to train, coach, and mentor staff.
• Commitment to safety, service standards, and continuous improvement.
• Within the first 90 days candidate will need to obtain ServSafe Certificate and obtain an Indiana Liquor License. 

Additional Information

Application Deadline to Apply : July 3, 2026

Hiring Pay Range : $48,000 - $52,000 Annually | Commensurate with experience

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.