Texas A&M University
Classification Specifications

General Description:  Assists in management of booking, planning and execution of all catering related functions within the Department of Food Services.

Typical:  Works with customers to plan, develop menus, and coordinates other related activities necessary for a successful catered event; assists the Catering Manager with planning, organizing, coordinating and reviewing all catering activities with managers, supervisors, chef/production and staff; follows up on catered events for customer satisfaction and improved service goals; assists in maintaining food cost and staffing ratios when planning catered events to ensure profitability; assists in coordinating catered activities with other units for appropriate levels of service, equal distribution of workload and highest customer satisfaction; assists in training and developing catering staff; supports and follows department mission, vision, values and standards as guidelines for decision making; assists in the responsibility for the overall fiscal operation of the catering operation; assists in the accountability for and provides justification for all expenses; uses the FoodPro system and reports in order to manage catering events for inventory, purchasing, production, service records, recipes, menus and costing; assists in the development of a complete and accurate budget for the operation and maintaining a positive bottom line; assists in the following, implementing and maintaining of cash handling procedures within catering; assists in the accountable of all cash handling audits; ensures compliance with all university policies and procedures; assists in the responsibility of requisitioning food, supplies and equipment for catering events and returning equipment upon completion of event; recommends changes in catering operations and procedures as needed; assists in the reviews of menu for food cost, student satisfaction and production and service problems; participates in menu development committee; participates in administrative staff meetings and conducts own meeting with catering staff in the absence of the Catering Manager; prepares documentation, e-mail, menus, letters, counseling and coaching and other reports; resolves personnel problems by managing conflict and/or using mediation; assists in the interviewing of prospective employees and makes recommendations to the Food Service Director and other appropriate supervisors; counsels and trains employees; assists in the development of performance standards for subordinates; evaluates employees; recommends promotions; assists in the development of short and long term goals for the catering department; participates in developing departmental strategic plan based on catering goals; establishes work deadlines and timely schedules for catering delivery service for highest customer satisfaction; completes unit and self goals; identifies problems, determines causes, develops and implements solutions within own limits of responsibility; follows through and continuously evaluates unit for continuous improvement; assists in the compliance with all state and county health department and safety regulations ensuring and maintaining high standards of sanitation as a unit priority; ensures that sanitation and safety checklists, logs, and HACCP procedures are complete, followed and maintained at all times; follows through on all record keeping and forms (i.e.. leave requests, time sheets, payroll records, first report of injury, FoodPro reports, health cards, training requirements, MSDS, ethics, sexual harassment and cash handling); assists in developing and implementing customer service plan for catering as a way to generate repeat business; performs market analysis to compete with outside competition and customer satisfaction; ensures quality customer service by training and developing staff, visiting with students and faculty and following up on comments/report cards; ensures unit is neat and attractive implementing merchandising techniques to promote sales and create a customer friendly environment; participates in university classes and training; is responsible for the development of subordinates to achieve positive performance levels; performs related duties as required.

Received:  General instruction and occasional review from Catering Manager, Cash Divisional Manager and/or from Director/Associate Director.

Given:  General supervision of management and staff under direction of this position.

Required:  Bachelor's degree or any equivalent combination of training and experience. Three years or more experience in a supervisory/management position in commercial or catering/banquet style service operation.

Preferred:  Bachelor's degree in food service related field. Experience as a manager of a large dining facility or high volume cash operation inclusive of a banquet or catering operation.

Required:  Food Management Protection Certification. Will be required to obtain Food Handler’s card for continued employment. Valid driver's license and good driving record. Must be able to obtain State of Texas class "C" vehicle operator's license within 30 days of employment.

Preferred:  None.

Typical:  Use of all standard commercial kitchen and dining equipment and personal computers.

Typical:  Physical ability to withstand long hours of moderately strenuous work. Capable of lifting moderate weight cases of food items or supplies and carrying them short distances within the work area. Constant exposure to wet slippery floors, heat, steam, and refrigerator temperatures. Food Services Level II supervisory training.