Job Description

Position Title & Department: Assistant Director of Banquets and Catering; Banquets and Catering Posting # 5752 Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in antiracist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through an equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area, and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced. Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center. USD Catering is proud to be the university's exclusive caterer. Their nationally recognized, award-winning program delivers excellence and quality. Whether a function is a continental breakfast for fifteen, a gala dinner for a thousand, or anything in between, they will deliver a caliber of food and service that is sure to please. University Description: The University of San Diego, an engaged and contemporary 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 Assistant Director of Banquets and Catering 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. Other duties as assigned. Duties and Responsibilities 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 customers' special needs 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 product and service quality with direct oversight as appropriate. Assists in marketing the Catering Department to include food display, proper serving techniques, and the 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. Operations/Financial Management 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, products, 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, décor, 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. Staff events to meet projected sales and/or customer counts. Reviews manpower needs, evaluates labor costs and controls the 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, and 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 the Manager’s direct control. Assists in the evaluation, development, and implementation of proper policies and procedures for the Catering Department #J-18808-Ljbffr

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