• Catering Hospitality Manager

    Requisition # 2018-9384
    Date Posted 3 weeks ago(10/2/2018 1:43 PM)
    Department
    Campus Dining
    Category
    Food Services and Dining
    Full-Time / Part-Time
    Full-Time
  • Overview

    Princeton University invites applications for the position of Catering Hospitality Manager.  This position is responsible for providing high quality catering services, by overseeing catering sales, new business development, service standards, and marketing programs.  The Catering Hospitality Manager works directly with University offices, as well as external customers planning high profile events.  

     

    Campus Dining is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus. 

     

    Our guiding principles are:

    • Team and People:  to inspire our team of hospitality professionals. 
    • Service Excellence:  to deliver excellence in food and beverage service and food and beverage production. 
    • Efficiency and Effectiveness:  to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment. 

    A full job description will be furnished prior to interview. 

    Responsibilities

    Administrative:

    • Assures the highest level of food and service is consistently provided to the University community, including cabinet members, administration, students, and faculty.  Act as the liaison between the Catering department and VIP clients.  Involvement in planning, execution, and post-event recaps. 
    • Ability to create and maintain strong relationships with clients including: the Office of the President, Office of Advancement, Human Resources, the Office of the Vice President and Secretary, and the Department of Athletics. 
    • Assists with planning, organizing, directing, coordinating, scheduling, and delegating responsibility to the team, ensuring the goals and objectives of the operation are met on a daily basis. 
    • Coordinates daily interactions with customers by initiating contact, planning, and following up with contracts/service agreements. 
    • Supports all University departments and provides cost effective solutions to meet customer needs. 
    • Coordinate rental equipment needs including tables, chairs, linen, china, and glassware. 
    • Performs other related duties as assigned or requested. 

     

    Food Safety:

    • Maintain standards of sanitation and safety in compliance with health and safety regulations. 
    • In collaboration with the Executive Catering Chef, initiates innovation by conducting research on global food trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community.  
    • Maintains standards for service levels and hospitality at all times, with special attention to signage, set-up, and preparedness at events.  Ability to deliver a consistent high standard service experience. 
    • Oversees all aspects of an event, including set-up, menu selection and food presentation, serving and clean-up, while focusing on detail, quality, presentation, and customer focus. 

     

    Team & Training:

    • Directly supervises all assigned front line associates.  Assists with recruiting, screening, hiring, and training associates.  Evaluates employee performance to support and nurture a highly inspired team, providing specific qualitative and quantitative feedback that the associate can act upon to enhance their work. 
    • Provides guidance and feedback to assigned staff.  Supervises bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to University policies and procedures.  Counsels and disciplines employees as required. 
    • Support sustainability programs, culinary labs, teaching kitchens, team building, and all other Campus Dining objectives. 
    • Supports all departmental policies and communicates to staff. 

     

    Other duties as assigned.

    Qualifications

    ESSENTIAL QUALIFICATIONS:

     

    Minimum Required Knowledge, Skills & Experience

    • Associate Degree or equivalent work experience with emphasis on hospitality or related fields.  
    • Minimum of 5-7 years’ experience in catering and/or catering sales services with some high-end catering/banquet experience. 
    • Knowledge and ability to learn health department’s rules and regulations including HACCP and ServSafe. 
    • Knowledge of culinary techniques:  hot, cold, ambient, garde manger, display cooking, and buffet presentations. 
    • Ability to negotiate and balance expectations and priorities of demanding stakeholders. 
    • Ability to collaborate with all business groups in Campus Dining. 
    • Demonstrated strong leadership and communication skills. 
    • The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently to meet deadlines. 
    • Excellent interpersonal and communication skills with the ability to interact with a diverse population and the ability to take and give direction. 
    • Must be effective at listening, understanding, and clarifying concerns and issues raised by team members and guests. 
    • Ability to work flexible schedule, weekends, and work outside of the unit required. 
    • Essential Personnel:  https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/
    • Valid Driver’s License. 

     

    Physical Requirements:

    • Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
    • Sit for no more than 2 hours during an 8 hour day;
    • Drive for no more than 30 minutes at one time;
    • Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
    • Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
    • Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
    • Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
    • Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
    • Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height.
    • Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
    • Possess physical agility, full range of motion, and ability to maintain balance. 
       

    PREFERRED QUALIFICATIONS:

    • Bachelors degree in Hotel/Restaurant Management. 
    • Higher education or non-profit experience.  
    • Experience assisting others in attracting, recruiting, mentoring, coaching, motivating, and leading a strong, cohesive and a high-performing team. 
    • Experience managing in a union environment. 

    ____________________________________________________________

     

    Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW

    Salary Grade

    ADM, 020

    Standard Weekly Hours

    36.25

    Eligible for Overtime

    No

    Benefits Eligible

    Yes

    Essential Services Personnel (see policy for detail)

    Yes

    Physical Capacity Exam Required

    No

    Valid Driver’s License Required

    Yes

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