Catering Supervisor

About UIS: Located in the state capital, the University of Illinois Springfield is one of three members of the University of Illinois system. The University serves more than 4,000 students in 44 graduate and 56 undergraduate programs. You are encouraged to visit the university web page at . Minimum Starting Salary: $15.96 - $17.55 per hour / 7.5 hour workday Summary: The Catering Supervisor will organize, set up and deliver requested catering services to specific requested location. Under general supervision from a designated supervisor, individuals in this series plan and supervise food service for special groups such as banquets, receptions, simple service, conference luncheons, and dinners. Duties & Responsibilities: Coordinates and discusses plans for each function with (i.e. dignitaries) and appropriate personnel working directly with chefs including pastry chef, service managers, floral designers to estimate a menu’s cost, ingredients/supplies, etc. for catered (small, large) events. Oversees and coordinates preparation and executes catered events by making arrangements for catering including cost menus, estimates, bids, set-ups, floral arrangements decorations, and/or transportation; serves as primary contact person and/or liaison throughout an event (i.e. banquet, reception, etc.) checking food items before serving to ensure adherence to client’s expectations, and to establish standards and guidelines. Assists in the control of overhead and labor costs, requisitions food, equipment, and supplies to ensure sound fiscal management practices are being followed and quality and timely services are being provided. Assigns and supervises personnel during the performance of designated duties. Advises on best options for catering services to meet particular needs including menu planning and sanitation. Maintains records and other forms such as accident reports, event reports, alcoholic beverage forms, work schedules and procedures, etc. Recommends new methods, techniques, and procedures to improve operations, may conduct research for new concepts and themes for program presentation; implements established policies and procedures. Is responsible for detecting malfunctions and ensuring proper repair of all kitchen equipment and machinery; checks contracts, correspondences, and catering arrangements. Hires and trains service, production, and clerical staff. Performs other related duties as assigned. Minimum Qualifications: 1. High school graduation or equivalent 2. Two (2) years (24 months) of responsible work experience in food service that includes event planning within a catering environment Preferred Qualifications: #J-18808-Ljbffr