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
|
Click
here to apply!
|
