Catering Assistant Manager

Job Description

The Assistant Catering Manager assists in the management of a university catering operation that may have multiple styles of service including full-service catering serving The Ohio State University and surrounding community. Catering events range from drop off box lunches and continental breakfasts to sit down, plated and served meals. Volume varies based on events scheduled, but may serve up to 2,500 students, staff, and guests on scheduled shift; supervises as many as 10-15 full-time regular employees and up to 300 part-time student employees in a diversity-valued organization; manages frontline staff in the planning/packing, setup, service and execution of events and service of food and beverage to students, staff, guests, and special groups; manages the procurement and inventory of food and related goods; supervises service and customer relations; responsible for meals being served in accordance with prescribed standards; responsible for overall performance management and supervision of employees; supervises the quality and quantity of food items produced; orders product; takes inventories; supervises inspection of incoming food and supplies; orients, trains and coaches all employees in all aspects of catering or assigned unit operations; supervises all staff according to prescribed customer service standards ensuring prompt, effective and courteous customer service for all guests; manages the student managers and the student personnel program; works weekends, various hours, special events, and holidays as business need dictates.

Minimum Education Required

Bachelor's Level Degree or equivalent combination of education and experience.

Qualifications

Required: Bachelor's degree in hospitality management or related field or an equivalent combination of education and experience in food service; 3-5 years of experience in food service management; 1-3 years of direct supervisory experience; 3-5 years direct customer service experience; knowledge of ServSafe Sanitation guidelines or similar food handler program; excellent customer service skills, ability to read and interpret documents such as receipts, safety rules, operating instructions and procedure manuals; ability to write routine reports and correspondence; ability to regularly lift and/or move up to 20 pounds and frequently lift and/or move up to 50 pounds.

Desired: Excellent verbal and written communication skills; experience working with HACCP principles; experience managing Classified Civil Service, bargaining union member employees, and student staff; knowledge of computerized ordering systems; ability to speak effectively before groups of customers or employees of the organization.

MISSION

The Office of Student Life fosters students’ development, learning, well-being and sense of belonging; empowers students to achieve their academic, personal and professional goals; and prepares students to be engaged in a global society.

Regular 40 Varying Shifts