Departmental Objective
To provide high levels of excellence and professionalism in rendering superior customer-focused services to students, faculty, and guests of the University, with close attention to detail and with a caring and concerned approach, targeted at delivering outstanding results in serving customer needs and achieving high levels of customer satisfaction.
Purpose of the Position
This position will have complete responsibility for booking and confirming catering events and all data input for these events and will provide the CNU community and the public with exceptional customer service and food and beverage quality.
This position books and supervises small and large full service catered events on and off campus with quality and a style of fine dining.
This position reviews and utilizes all financial reports to ensure accurate accounting is correct and within budget while keeping accurate accounts of department spending as well as supervises cash sales and petty cash.
The position is responsible for success of all CNU catering function from the front of the house aspect.
The position will work in conjunction with back of the house to ensure that all events are executed at highest standard.
This position works directly with the Executive Chef to evaluate our standards and procedures to increase guest satisfaction, increase revenue and control costs.
This is an on the floor working position.
This position is expected to do what is needed to ensure that all functions have a successful outcome.
Knowledge, Skills, and Abilities Related to Position
Excellent organizational skills and attention to detail.
Excellent communication and interpersonal skills with students, staff, clients and vendors.
Excellent managerial and supervisory skills.
Ability to work with clients to determine and anticipate needs of the event.
Ability to work at a fast pace.
Knowledge of electronic Event Management Systems (EMS).
Extensive knowledge of food and beverages, on and off-site event planning and full-service catering.
Knowledge of food safety in accordance with State of Virginia health codes.
Knowledge of catering management in hotels, clubs and catering facilities or the equivalent in the restaurant industry.
Proficient in scheduling Assistant Managers, Student staff, Kitchen staff, hourly staff and temp staff to keep service levels high and stay within the department budget, avoiding excessive overtime, while ensuring proper event coverage.
Proficient in word processing and spreadsheets
Education, Experience, Licensure, Certification Required
Education: High school diploma or equivalent.
Certified food handler.
Experience: Catering service experience in a hotel, resort or university setting.
Catering management experience in a hotel, resort or university setting.
Experience working all aspects of a catering business.
Experience scheduling a large staff with multi-tiered events throughout the week .
Additional Consideration(s)
Education: Associates degree in Hotel, Resort, Hospitality, Management or related field.
Bachelor’s degree in Hotel, Resort, Hospitality, Management or related field.
Member of NACUFS (National Association of College & University Food Services).
Member of ISES (International Special Events Society).
TIPS certified.
TIPS certified trainer.
Experience: Bartending and/or bar management experience.
Previous experience in fine dining.
Salary Information Starting at $51,680 commensurate with education and experience
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