Catering Operations Manager

Position Overview Title: Catering Operations Manager Department: Catering Salary Range: $55,000 - $63,000 Key Responsibilities Under direction of the Senior Catering Manager, oversee operational activities of the catering department and the execution of daily events. Coordinate and plan operations, acting as key liaison with commissary kitchen and catering sales office, communicating with internal and external departments, vendors, and clients on event details. Provide customer service through client interaction pre, during, and post event. Responsible for overall event execution: on‑time food preparation, product presentation, food quality, quantity, and consistency. Order food, paper, cleaning and other supplies; manage food quality/quantity control; maintain inventory control systems; ensure safety/sanitation; maintain equipment; manage vendor relations; implement special programs; prepare/monitor budgets and overall financial performance. Hire, schedule, train, supervise and evaluate student staff in all activities. Assist with facility/equipment upgrade projects and other areas of the Division as needed; perform special assignments. Hours include evenings, weekends, and variable shifts. Qualifications 2+ years related food service supervisory experience in a high‑volume environment, with university catering experience preferred. Knowledge of sanitation and equipment handling/maintenance guidelines. Strong written and oral communication skills. Effective supervision of a large staff; ability to supervise food preparation, service, and clean up. Development and achievement of realistic budgets. Proficiency in PC word processing, spreadsheets, and food production systems. Effective follow‑through on assignments and projects. Effective communication skills with diverse groups and individuals. Valid California driver’s license and good driving record (employment is contingent on maintenance of a valid license). Position is included in the DMV PULL NOTICE SYSTEM. BA/BS preferably in hotel/restaurant management, hospitality, culinary, or equivalent combination of education and experience. Supervisory Responsibilities Directly and indirectly supervise professional and part‑time/student staff. Physical Requirements Requires frequent walking, standing, bending, stooping, reaching, gripping, and lifting of up to 50 lbs. Background Verification Fingerprinting background verification required. #J-18808-Ljbffr