Catering Manager

Apply now Job no: 494864
Work type: Staff
Location: Big Rapids, MI 49307
Categories: Administrative

Position Title: Catering Manager  
Location: Big Rapids (Main Campus)  
Department:

51800 - Dining Overhead

 
Advertised Salary: Salary commensurate with education, experiences and other requirements. Comprehensive benefit package (health care, vacation, etc.)  
FLSA: Exempt  
Temporary/Continuing:  Continuing  
Part-Time/Full-Time: Full-Time  
Union Group: N/A  
Term of Position: 12 Month  
At Will/Just Cause: Just Cause  
Summary of Position: To coordinate and manage production and catering staff in the quality planning, purchasing, production, and presentation of food for a catering operation with revenue in excess of $750,000.00. Train hourly and supervisory personnel on food preparation, techniques, and presentation. Responsible for customer service, menu development, staffing, fiscal management, and accounting. The catering department shares kitchen, inventory, and staff with a main campus restaurant in the newly renovated University Center.  
Position Type: Staff  
Required Education: Associate’s degree from an accredited culinary, hospitality, or other related program.
Or a minimum of 40 college credits and the ability to complete Associates degree within two years from hire date.
 
Required Work Experience: A minimum of five (5) years of experience.  
Required Licenses and Certifications: Current ServSafe, or equivalent, certification, or obtained within 90 days of employment.  
Physical Demands:
  • Office Environment
  • Bending
  • Carrying
  • Inclement Weather
  • Sitting
  • Driving
  • Pulling/Pushing
  • Repetitive Movement
  • Standing
 
Additional Education/Experiences to be Considered:    
Essential Duties/Responsibilities: Primary contact for consultation with outside and internal clients regarding available services.
Develop new business relationships.
Develop, test, and revise recipes using a menu management system (FoodPro); encourage input from customers; respond to inquiries and suggestions; partner with Marketing to develop and implement marketing programs; responsible for the overall supervision of the catering operation.
Assist in the planning of special events. Events range from simple coffee breaks to elegant VIP events for up to 500+ guests.
Coordinate and control all vouchers, invoices, charges, credits, and merchandise billing and receipts in accordance with University guidelines and policies.
Maintain food and labor costs in accordance with department goals.
Hire, train, schedule, and evaluate staff members. Provide information and instruction on University policies and procedures. Train staff (hourly and supervisory) in the preparation, techniques, and presentation of food.
Implement high standards of sanitation and safety in compliance with regulations and University policies. Maintain facilities and equipment in optimum condition.
Maintain and update a la carte, special event, and conference food service price lists as needed.
Continually search the market for new products/services.
Develop and conduct a training program on creative food preparation for production Cooks, Bakers, Salad Makers, and other classifications.
Provide culinary training and insight for special dietary requirements.
Assist in menu planning, test panels, and product evaluations.
Assist with culinary, hospitality, and dietetic interns.
The successful candidate will support the mission of the University and the department while assisting in developing positive customer relations.
Demonstrates an understanding of diversity, equity, and inclusion, especially in working relationships with students, faculty, staff and community members.
Any other duties assigned within the position classification area.
 
Marginal Duties/Responsibilities:    
Skills and Abilities: Demonstrated commitment, experience and understanding for diversity, equity, and inclusion.  
Required Documents:
  • Resume 
  • Cover Letter 
  • Official Transcript 
 
Optional Documents:    
Special Instructions to Applicants: Transcript 1 (REQUIRED): Applicants must attach a copy of unofficial transcript of Associate’s degree or earned college credits from an accredited culinary, hospitality, or other related program.

Transcript must include: Institution name, applicant name, date degree or credits attained, degree awarded. Finalist will be required to submit an official transcript.
 
Initial Application Review Date:
July 5, 2022  
Open Until Position is Filled?: No   
Posting Close Date:
   
EEO Statement: Ferris State University, an Affirmative Action/Equal Opportunity employer, is committed to enhancing equity, inclusion, and diversity within its community. Ferris offers employment opportunities to qualified candidates seeking careers in a student-focused environment that values opportunity, collaboration, diversity and educational excellence.  Learn more about the Ferris Mission and community at ferris.edu. The University actively seeks applications from women, minorities, individuals with disabilities, veterans, and other underrepresented groups. For more information on the University’s Policy on Non-Discrimination, visit: Ferris Non-Discrimination Statement.  
     
     

Advertised: Eastern Daylight Time
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