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Unit Leader for Banquets and Catering

Company: University of San Diego
Location: San Diego
Posted on: January 16, 2022

Job Description:

Unit Leader for Banquets and Catering

Posting #: 3443

University Description:

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 humanity's urgent challenges.

Detailed Description:

The University seeks an individual with a strong interest in working in a mission driven, faith-based institution. The role of the Unit Leader in working with the campus community and responsibilities of the position are significantly tethered in the university's contemporary Roman Catholic mission.

The Unit Leader assists in hiring, training and supervising full- and part-time personnel. Depending on the dining services area to which assigned, this position may be responsible for the smooth running of the "front of the house" during events including knowledge of setup and service, bar setup and service, supervision of wait staff and custodial personnel, and proper breakdown procedures; or may oversee the daily operations of a retail unit. The Unit Leader will have complete responsibility for direct supervision of catered events as assigned. In the absence of the Director, assumes complete responsibility for Banquets and Catering event management. Will assist with Event master software.

Duties & Responsibilities:

Personnel


-Orients and trains part-time staff.
-Maintains ongoing training and development.
-Assists in development of part-time job descriptions.
-Assists in development of training materials including written, visual, and video aids.
-Supervises the daily performance of supervised employees.
-Assists in the evaluation of employee performance.
-Enforces rules for employee conduct as established by management and reports infractions to management with a recommendation for appropriate action.
-Knows, follows and enforces University and Dining Services policies and procedures.
-Takes remedial action as appropriate to deal with immediate personnel issues.
-Interprets management's directions to employees.
-Promotes an atmosphere of teamwork through training, feedback, and example.
-Provides regular feedback to employees regarding performance.
-Promotes a positive customer service attitude about USD Dining Services in communications and decisions.
-Provides professional role model for staff in appearance, demeanor and attitude.
Operations

-Reviews work schedules with management weekly or as determined appropriate.
-Supervises daily operations as determined by management, including some preparation, setup, and cleanup.
-Assigns and coordinates the daily workload of all FOH staff as needed.
-Prepares daily setup sheets, including setup instructions.
-Assists in marketing and merchandising of products and services.
-Maintains quality control.
-Responsible for ongoing public relations between the department and campus community; develops good communication lines with staff, management and University community.
-Gives input and/or is responsible for ordering food and supplies.
-Assigns employees to other tasks as necessary to complete the daily workload.
-Checks comment sheets and journal to ensure events occur as planned.
-Maintains ongoing communication with cooks and other full-time staff.
-Responsible to report daily with management about staff achievements and failures, event successes and problems, and the overall operational well-being.
-Attends all required meetings.
-Works professionally and efficiently with clients in developing, organizing and assisting with event planning.
-Scrutinizes upcoming event schedules and menus for accuracy on a daily basis.
-Delivers food and preparation materials in carts or vans (depending on size of event) to various campus locations.
Controls

-Controls the use of labor by enforcing established work schedules.
-Controls the use of food and supplies to reduce waste by instructing employees in proper techniques to control portions and operate in a cost-effective manner.
-Ensures that each employee completes his/her duties within the time allotted.
-Responsible for security of assigned work areas.
-Maintains daily financial records as developed by Manager
-Responsible for cash receipts as received throughout the day and secures them in a safe.
-Responsible for linen ordering and maintaining in adequate par levels on napkins and tablecloths.
-Maintains ongoing inventories of all service ware items (china, glassware, etc.) and/or foodstuffs as appropriate.
-Analyzes emergency situations such as staff shortages, product and/or equipment failures, and provides timely solutions to problems.
-Responsible for design layout, use and storage of special event props, decor equipment and non-food supplies for all events.
-Establishes systems and procedures to ensure organized completion of routine functions.
-Maintains the dish room area and trains staff in the use of the dish machine and the Biodigester.
-Monitors custodial staff and their duties; schedules clean up task as needed for down time
Customer Satisfaction

-Maintains good customer relations through attitude, appearance and attention to detail in daily work.
-Maintains consistent high quality standards; quality tests every finished product for taste, texture, appearance and temperature.
-Assures that all foods are attractively garnished and appropriately displayed.
-Ensures that products are not held longer than established holding times.
-Services customers/guests needs with the appropriate sense of business urgency to provide a quality service.
-Reports feedback from customers to supervisor.
Safety and Sanitation

-Enforces and maintains safe working conditions.
-Reports safety and sanitation hazards to management in a timely manner.
-Maintains the cleanliness of all areas utilized for events.
-Assists in the review of facilities and equipment to include routine maintenance and repair, replacement and upgrading.
-Administers and coordinates required safety and sanitation tests.
-Updates employee files to comply with applicable laws and regulations.
-Knows and administers the Dining Services Illness and Injury Prevention Program.

Keywords: University of San Diego, San Diego , Unit Leader for Banquets and Catering, Hospitality & Tourism , San Diego, California

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