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Catering Operations Manager (Hopkins Dining)

Johns Hopkins University
Baltimore, USA
Full-time
Mid · 3+ years experience
Onsite
USD 48000-84100 yearly / year
Discovered 1 months ago

Full Job Posting

Specific Duties & Responsibilities

  • Operations
  • Oversees and manages daily catering operations on campus.
  • Supports all operational and financial management and partners with the Catering Operations Team in overseeing the flawless execution of events.
  • Builds and maintains strong relationships with students, campus constituents, and team members.
  • Ability to listen to clients and translate their ideas into executable events.
  • Communicates any service issues to the Catering Leadership for resolution.
  • Supports team members with the tools necessary to complete their jobs.
  • Ensures show quality standards are maintained at all times; Supports and communicates University initiatives.
  • Develops operations systems by determining product handling and storage requirements; develops, implements, enforces, and evaluates policies and procedures; develops processes for receiving product, equipment utilization, inventory management, and event transportation.
  • Work with the Catering Director and Marketing to create and execute the catering marketing initiatives.
  • Troubleshoots issues and can think quickly on their feet to manage all potential service recovery aspects.
  • Work alongside the Catering Director to solicit new and repeat clients.
  • Foster a positive work environment that boosts morale and productivity, and improves communication between managers, clients, and university constituents.
  • Responsible for the overall setup, flow, and operations as it pertains to event food and beverage operations.
  • Finance
  • Supports the financial outcomes and profit goals as set by the Catering Director and/or Executive Chef.
  • Controls
  • Assists in ensuring that all security, safety, and sanitation standards are achieved.
  • Employs good safety and sanitation practices.
  • Assists in the control of all catering inventories, product cost, and purchasing. Also, assists with regular auditing of inventory.
  • Other duties as assigned.

Special Knowledge, Skills, and Abilities

  • Ability to maintain organization in a changing environment.
  • Exhibits initiative, responsibility, flexibility, and leadership.
  • Able to communicate effectively with the management team, students, and team members.
  • Ability to taste and evaluate food and beverage products.
  • Attention to detail in all areas of responsibility.
  • Walking, standing, pushing, pulling, and lifting occur approximately 90% of the time.
  • Team members may be required to lift or carry items 40 pounds or heavier.
  • Tasks are performed with moderate supervision; however, it’s important that this role is self-sufficient and can multitask.
  • Associate's Degree or Culinary Degree equivalent.
  • Three years of Food Service Management experience, with at least one year in a supervisory role.
  • ServSafe and Allertrain certification is required and must be obtained within three months of employment if not currently held.
  • Additional education may substitute for required experience and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.
  • Bachelor's Degree.
  • Classified Title: Food Services Manager Job Posting Title (Working Title): Catering Operations Manager (Hopkins Dining) Role/Level/Range: ACRP/03/MC Starting Salary Range: $48,000 - $84,100 Annually (Commensurate w/exp.) Employee group: Full Time Schedule: 5 days a week some night and weekend work FLSA Status: Exempt Location: Homewood Campus Department name: Hopkins Dining Personnel area: University Student Services

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