Assistant Director of Operations for Banquets and Catering
The University of San Diego, a contemporary and engaged Roman Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanitys urgent challenges.
The Assistant Director of Operations is responsible for coordination and execution of the functional operation of the Banquets and Catering Department. The Assistant Director is responsible for the training, coordination and evaluation of full-time and part-time office and service staff. Oversees the daily execution of catered events. Assures quality customer service and customer satisfaction. Assistant Director will assist in the development of departmental goals. In the absence of the Director assumes complete responsibility for the Banquets and Catering Department. General supervision received from Director of Operations for Banquets and Catering. This position generally supervises the Unit Leader, Executive Assistant, PT Supervisors and Employees.
Customer Relations and Marketing
Ensures prompt, friendly customer service.
Coordinates responsibilities for the smooth operations of all catered events.
Ensures an environment of customer awareness by staff.
Assists in the positive development of public relations between the Banquets and Catering Department, other Dining Services areas and the campus community.
Coordinates and communicates special needs of customers with special events, facilities management and appropriate facility staff to assure customer satisfaction.
Provides general oversight for service and clean-up of catered events to assure quality of product and service with direct oversight as appropriate.
Assists in marketing the Catering Department to include food display, proper serving techniques, and total appearance of all events.
Assures that high quality standards are maintained throughout the course of daily events, including food quality, room appearance and safety and sanitation standards.
Proposes par levels to maintain adequate equipment inventory levels.
Maintains daily communication with appropriate staff to adjust production according to changes in guarantees.
Ensures products are made to specification including appearance, cooking, and taste.
Assists in the ongoing review and upgrading of services, product, and menus.
Oversees the coordination and ordering of supplies and small equipment for the catering department.
Oversees the efficient use of space for storage of equipment, decor, and supplies.
Oversees the control of food and supply costs through training and oversight of employees.
Responsible for the ordering and inventory of beer and wine for catered events.
Assists in the development of proper serving techniques.
Staffs events to meet projected sales and/or customer counts.
Reviews manpower needs, evaluates labor costs and control use of labor through effective scheduling, proper training, and supervision.
Responsible for scheduling part-time and full-time staff.
Identifies deviations from desired financial results and develops and executes corrective action plans.
Analyzes operational situations such as staff and product shortages, equipment failures or other problems, provides timely solutions to problems.
Processes the proper monthly billing of all departmental charges.
Responsible for the security of all Banquets and Catering areas, including equipment under Manager's direct control.
Assists in the evaluation, development, and implementations of proper policies and procedures for the Catering Department.
In conjunction with the Dining Services Administration, evaluates, develops and implements policies and procedures for the Dining Services Department.
Assists with establishing and maintaining goals for Banquets and Catering and in conjunction with the Director, assists in setting goals for the Dining Services Department.
Delegates responsibility and authority as appropriate to meet operational goals and objectives
Safety and Sanitation
Knows and administers the Dining Services Illness and Injury Prevention Program.
Organizes all catering areas to ensure ease of operation.
Insures cleanliness and sanitation for all catering areas.
Conducts preventative maintenance inspections and ensures that routine maintenance is performed.
Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation certification as well as Hazmat training.
Implements and maintains proper safety and sanitation standards in the workplace.
Assigns cleaning schedules for full-time and part-time employees for non-kitchen areas.
Assists in scheduling major clean up during shut down periods.
Responsible for the timely reporting of all accidents and/or injuries, following proper procedures.
Reviews facilities and equipment to include routine maintenance and repair, replacement and upgrading.
Has general oversight responsibility for proper use, cleaning, return and storage of linen and equipment with direct oversight as deemed appropriate.
Assures compliance with Dining Services policies and procedures.
Assists in developing full-time and part-time job descriptions.
Responds to employee complaints.
Promotes teamwork among leaders and staff.
Develops and maintains communication with staff.
Develops and implements programs for employee recognition.
Maximizes recruiting efforts for the selection of employees to ensure adequate staffing levels.
Recommends employees for promotion.
Insures that Human Resources paperwork is completed in a timely manner for Part-time employees.
Responsible for calculating and processing the bi-weekly payroll for full-time and part-time staff.
Ensures that new employee orientation is completed.
Teaches employees non-negotiable standards of performance.
Develops and conducts full-time individual and group training sessions and gives instruction to employees to meet job requirements. Ensures ongoing part-time staff training.
Informs employees of policy and procedure changes.
Sets a positive example for employees.
Formulates and adjusts full-time and part-time staff schedules to maximize personnel.
Supervises employees during events.
Takes corrective action to ensure acceptable employee performance.
Provides both positive and corrective feedback to employees regarding performance.
Responsible for conducting formal performance reviews on a timely basis.
Bachelors degree in food management, hospitality or related field; or equivalent combination of education and experience to match educational requirement on a year for year basis.
At least four years of Catering experience, preferably in an Institutional environment.
At least two years of supervisory experience in a high volume catering environment.
Performance Expectations: Knowledge, Skills and Abilities
Demonstrated responsible management and supervisory experience in a commercial or university catering department.
Proven problem solving ability. Ability to define and propose and implement effective solutions.
Demonstrated commitment to high quality standards in food procurement, production and services.
Proven ability to work effectively in a strong, service-oriented environment with frequently changing priorities and deadlines.
Proven skills in staff organization, workflow, use of controls and personnel management. Ability to effectively delegate responsibility.
Ability to prioritize assignments to complete work in a timely manner.
Good time management skills.
Strong written and oral communication skills and the ability to direct, motivate and counsel staff.
Strong public relations skills. Able to work with multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner. General knowledge of marketing and merchandising techniques.
General knowledge of accounting procedures, including costing and pricing menu items.
General knowledge of safety and sanitation procedures.
General knowledge of inventory techniques.
Ability to function effectively in a university environment.
Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity.
Proven knowledge of table service styles and setups for catered events.
Special Conditions of Employment
Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays. May be able to work a flexible schedule to accommodate intersession and summer conference business.
The employee will frequently sit; talk; hear; use hands to finger, handle, feel or operate objects, tools or controls; reach with hands and arms. The employee will occasionally walk and must occasionally lift and/or move objects up to 25 pounds. The employee must be able to see closely and be able to adjust focus for use of computer and distance visibility.
The noise level in the office is moderate to excessive. Work areas may or may not be air-conditioned. The working environment at times may be near hazardous equipment and machinery. Exposure to dust, gas, fumes, and extremes in temperature or humidity. Work environment is often hectic and high pressure. Events may occur outdoors and thus are subject to environmental factors and uneven ground.
Background check: Successful completion of a pre-employment background check.
Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.
Commensurate with experience; Excellent Benefits.
The University of San Diego offers a very competitive benefits package, to include medical, dental, vision, a 12% retirement contribution given to you by the University (with three year vesting period), and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer. USD: Human Resources: Benefits
Special Application Instructions
Click Apply Now to complete our online application. In addition, please upload a cover letterand resume to your application profile for the hiring managers review. If you have any questions or difficulties please contact the Employment Services Team at 619-260-6806, or email us at email@example.com
Hours: 40 hours per week
Closing date: Open Until Filled
Note: External job postings will be up for at least five days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed.
The University of San Diego is an equal opportunity employer committed to diversity and inclusion and is especially interested in candidates who can contribute to the diversity and excellence of the campus community.
The University of San Diego is committed to academic excellence, Catholic intellectual and social traditions, and providing a top-notch liberal arts education for scholars of all faiths. USD is located on 180 acres overlooking the city of San Diego, Mission Bay and the Pacific Ocean. The campus is renowned for its beauty, and features Spanish Renaissance-inspired architecture.