• Operations Manager - Catering

    Requisition # 2018-9688
    Date Posted 6 months ago(12/11/2018 2:57 PM)
    Campus Dining
    Food Services and Dining
    Full-Time / Part-Time
  • Overview

    Princeton University invites applications for the position of Operations Manager – Catering.  This position is responsible for leading daily operations of the Catering Department by ensuring departmental quality, productivity, overall performance, food safety compliance, and departmental safety programs are followed.  The Operations Manager – Catering will lead and assist with catering sales, new business development, service standards, and marketing programs.  This position works closely with University offices, as well as external customers in the planning and executing of various types of events which range from drop-off’s to high profile events requiring high standards of service.  


    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. 



    • Manages annual budget, controlling inventory, revenue, and expenses.
    • Assures the highest level of food and service is consistently provided to the University community, students, faculty, staff, and special guests.
    • Creates and maintains strong relationships with new and existing clients including: the Office of the President, the Office of Advancement, the Office of Human Resources, the Office of the Vice President and Secretary, and the Department of Athletics. 
    • Plans, organizes, directs, coordinates, schedules, and delegates 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 executing contracts and service agreements.
    • Supports all University departments and provides cost effective solutions to meet customer needs.
    • Coordinates rental equipment needs, including tables, chairs, linen, china, and glassware.
    • Ensures proper inventory, billing, payroll, cash handling, and other business office procedures are effectively and efficiently implemented.
    • Monitors and maintains equipment and supports sustainability programs on campus.
    • Performs other related duties as assigned or requested.
    • Supervises assigned direct reports and front line associates, and manages outsourced labor for events. 


    Food Safety:

    • Maintains 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 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, and coordinates and manages outsourced labor.  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. 
    • Supports sustainability programs, culinary labs, teaching kitchens, team building, and all other Campus Dining objectives.
    • Supports all departmental policies and communicates to staff.



    Minimum Required Knowledge, Skills & Experience:

    • Bachelor’s Degree or equivalent work experience (minimum of 5-7 years) with emphasis on hospitality or related
    • Experience in catering and or catering sales services with all levels of high-end catering/banquet experience.
    • Knowledge of or ability to learn health department’s rules and regulations, including HACCP and
    • Knowledge of culinary techniques: hot, cold, ambient, garde manger, display cooking, and buffet  
    • 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
    • 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. 



    • Bachelor’s Degree in Hotel/Restaurant Management.
    • Experience in working in a higher education or non-profit institution.
    • 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, 030

    Standard Weekly Hours


    Eligible for Overtime


    Benefits Eligible


    Essential Services Personnel (see policy for detail)


    Physical Capacity Exam Required


    Valid Driver’s License Required



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