Catering Operations Manager (Hopkins Dining)

We are seeking a Catering Operations Manager who will be responsible for coordinating and overseeing the catering team in a structured and daily routine to ensure the highest standards are met. The Catering Operations Manager will oversee all catering operations, develop and maintain working practices in line with current food hygiene regulations, and ensure staff are fully conversant in this area. Focusing on the guest experience and quality execution will be vitally important. This position will assist in developing and growing the catering operations team, and help drive the vision for catering operations on campus. The manager will manage relationships and partnerships throughout the campus community while remaining well organized and able to multitask. Work in collaboration with the Catering Director and Marketing to promote and execute innovative presentations and develop the Catering Standards. Work in partnership with the Catering Director and marketing team to develop a rebranding strategy for catering operations on campus. The Catering Operations Manager will report to the Catering Director. Specific Duties & Responsibilities Operations Oversees and manages daily catering operations on campus. Supports all operational and financial management and partners with the Catering Operations Team in overseeing the flawless execution of events. Builds and maintains strong relationships with students, campus constituents, and team members. Ability to listen to clients and translate their ideas into executable events. Communicates any service issues to the Catering Leadership for resolution. Supports team members with the tools necessary to complete their jobs. Ensures show quality standards are maintained at all times; supports and communicates University initiatives. Develops operations systems by determining product handling and storage requirements; develops, implements, enforces, and evaluates policies and procedures; develops processes for receiving product, equipment utilization, inventory management, and event transportation. Work with the Catering Director and Marketing to create and execute the catering marketing initiatives. Troubleshoots issues and can think quickly on their feet to manage all potential service recovery aspects. Work alongside the Catering Director to solicit new and repeat clients. Foster a positive work environment that boosts morale and productivity and improves communication between managers, clients, and university constituents. Responsible for the overall setup, flow, and operations as it pertains to event food and beverage operations. Finance Supports the financial outcomes and profit goals as set by the Catering Director and/or Executive Chef. Controls Assists in ensuring that all security, safety, and sanitation standards are achieved. Employs good safety and sanitation practices. Assists in the control of all catering inventories, product cost, and purchasing. Also, assists with regular auditing of inventory. Other duties as assigned. Special Knowledge, Skills, And Abilities Ability to maintain organization in a changing environment. Exhibits initiative, responsibility, flexibility, and leadership. Able to communicate effectively with the management team, students, and team members. Ability to taste and evaluate food and beverage products. Attention to detail in all areas of responsibility. Walking, standing, pushing, pulling, and lifting occur approximately 90% of the time. Team members may be required to lift or carry items 40 pounds or heavier. Tasks are performed with moderate supervision; however, it’s important that this role is self-sufficient and can multitask. Minimum Qualifications Associate's Degree or Culinary Degree equivalent. Three years of Food Service Management experience, with at least one year in a supervisory role. ServSafe and Allertrain certification is required and must be obtained within three months of employment if not currently held. Additional education may substitute for required experience and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula. Preferred Qualifications Bachelor's Degree. Classified Title: Food Services Manager Job Posting Title (Working Title): Catering Operations Manager (Hopkins Dining) Role/Level/Range: ACRP/03/MC Starting Salary Range: $48,000 - $84,100 Annually (Commensurate w/exp.) Employee group: Full Time Schedule: 5 days a week some night and weekend work FLSA Status: Exempt Location: Homewood Campus Department name: Hopkins Dining Personnel area: University Student Services #J-18808-Ljbffr