Catering Event Sales Manager
7490BR
Finance & Administration
Aux-Dining
Detailed Job Description
The Sales Manager reports to the Director of Event Operations, and supervises a team of 3 sales supervisors. The Sales Manager is directly responsible for the overall direction of the sales department and serves as the lead contact for all internal and external client questions, concerns and feedback, while working collaboratively with the Operations Manager and Chef de Cuisine to ensure all customer needs are met. The Sales Manager is responsible for department financial statement reconciliation, billing, payroll processing, purchasing functions, departmental budget management, and technology systems. The Sales Manager is expected to be both self-directed and collaborative; to interact in a professional and informed manner with individuals inside and outside of the university; and to exercise discretion and judgment in addressing sensitive and protected information pertaining to the Catering department.
Major Responsibilities

• Directly supervises a team of 3 Sales Supervisors and student staff. This includes responsibility for hiring, training, termination, development, engagement, suspending, promoting, managing conduct and performance, assigning, rewarding, disciplining and/or approving hours worked by staff and students. Assign and monitors work load, calendars, meetings, schedules, and event support.
• Sets policies and procedures for training, coaching, counseling, and career development for staff.
• Leads cross functional meetings addressing specific operational needs, and develops recommendations and action plans towards their execution.
• Represents RIT Catering at planning/logistics meetings for Institute level events including Board of Trustee functions, Commencement, Brick City Weekend, Orientation, and Imagine RIT.
• Is responsible for all billing, financial statement reconciliation, payroll processing, purchasing functions, and department budget management.
• Develops and maintains excellent working relationships with departments and key stakeholders across campus.
• Serves as the department liaison for the EMS Core Committee. Participates in all committee meetings, oversees annual EMS upgrade, and conducts regression testing. Collaborates with technical and support staff to maintain event management system's functional integrity.
• Trains all catering staff on management features and daily functions of the event management software system.
• Maintains catering database within EMS - ensures pricing is correct and up to date, adds and removes menu items as needed.
• Oversees operation of 7PointOps application as it pertains to the catering department.
• Serves as RIT Service Center license holder responsible for all tickets related to RIT Catering.
• Together with Chef de Cuisine and Operations Manager, ensures events are executed to the highest possible standard.
• Conducts post-event follow up with clients to ensure satisfaction and identify possible areas for improvement.
• Reviews and updates menu and pricing annually with the Chef de Cuisine. Maintains the department's RIT hosted website and ensures pricing and menu options are reflected accurately online.
• Responsible to all customers and co-workers to provide excellent service in a friendly, sincere and courteous manner. Works closely with all team members to maintain a high level of customer satisfaction.
• Communicates effectively in verbal and written form with staff, student employees, management team members, the RIT community, and the general public.
• Works with clients from initial contact to final billing to assure that all phases of the event measure up to their requirements. Assists clients with space usage, menu planning, room arrangements and pricing. Works with customers to assess the correct type of service required.
• Develops positive working relationships with RIT community clients to maximize repeat business opportunities.
• Manages difficult or emotional customer situations; responds promptly to customer needs and requests for service and assistance.
• Prioritizes and delegates work assignments; matches the responsibility to the person; gives authority to work independently; sets expectations and monitors delegated activities.
• Displays willingness to make decisions; exhibits sound and accurate judgment; supports and explains reasoning for decisions; includes appropriate people in decision-making process; makes timely decisions; understands business implications of decisions.
• Creates and nurtures open and creative environment for staff and customers.
• Develops and implements unit focused strategic planning initiatives and programs to ensure appropriate use of resources and exceptional customer satisfaction.
• Manages unit budget and plans for future growth.
• Responsible for making decisions on inventory and equipment purchases.
• Monitors contracts and communicates with vendors regarding product purchases and contract compliance.
• Provides coverage to other dining facilities as needed.
• Performs other duties as assigned.

Department/College Description
RIT Catering is the premier catering service on the RIT Campus providing services to over 2500 events a year ranging from drop off meals to full service dining. We are looking for a motivated individual to join our team and help RIT Catering continue to grow positively.
Please note: This is a full time position-40 hours per week/12 months per year. Schedule is made up 2 weeks in advance, however hours may vary according to daily business needs. Additionally, flexible scheduling/work hours may be required during break week, summer and intersession. In addition, large institute events may require additional hours (such as commencement (graduation) and Imagine.
About RIT Dining
RIT Dining supports all meal plans both on campus and at select off campus locations. We are looking for a high energy team member that enjoys working in a busy environment serving customers. The successful candidate will need to be able to work with a diverse student work force which may include of deaf / hard of hearing, and internationals students. Hours would change for breaks, intersession and summer semester. This position may support serving from 1500 to over 3000 customers (faculty, staff and students) in any one location on a daily basis.
Minimum Qualifications

• Associates Degree / Certification in Food Service, Hospitality, Culinary Arts, or related field (or equivalent experience.
• 5 years experience in a high volume restaurant, catering, country club, or institutional setting with at least 3 of those years in a supervisory role.
• Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed.
• Knowledge of Microsoft Office Suite: Word, Excel, PowerPoint; Adobe; and email programs.
• Servsafe certified or ability to obtain within six months of hire.
• Allertain certified or ability to obtain within six months of hire.

Specialized Skills

• Ability to lead, supervise, and work collaboratively with multiple staff.
• Ensure full-time and student staffing levels are met and maintained within established university labor cost requirements.
• Possess professional judgment and ability to independently make sound operational decisions.
• Skilled at addressing a variety of situations and negotiating successful outcomes with a diverse group of stakeholders.
• Ability to learn and adapt to new systems and applications as needed.
• Demonstrated ability to deliver exceptional customer service.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• Strong time management, organizational and multi-tasking skills.
• Ability to meet multiple deadlines and manage competing priorities.
• Must be adaptable to a frequently changing environment and ability to adhere to professional standards in stressful situations.
• Project Management, scheduling, planning, and attention to details.
• Ability to quickly learn unfamiliar topics and computer skills independently.
• Ability to follow New York State and Monroe County health codes as they relate to health, sanitation, safety, overall cleanliness and upkeep of facility.
• Possess an awareness and basic knowledge of allergens, food sensitivities and dietetic restrictions. Work with the customer and registered dietician in resolving potential diet limitations of the customer.
• Produce financial reports to evaluate cost and efficiencies for the unit.
• Understand and comply with all institute and department policies and procedures.
• Ability to work professionally, ethically and with integrity; uphold the vision, mission and core values of the University.
• Knowledge of cash handling procedures and point of sale systems.
• Follows established procedures to order products from RIT approved vendors.
• Report to work on time, wear proper uniform, adhere and enforce departmental and university policies.
• Carry out special assignments as requested by leadership.
• Attend meetings and seminars as requested by senior leadership.

Professional Area:
Employment Category: Fulltime
Staff Job Function: Wage Band: 116A
How to Apply
The direct link to this posting can be found here: https://sjobs.brassring.com/
Additional Details
Rochester Institute of Technology, the 10th largest private university in the U.S., is among the worlds leading technological universities. Its 18,000 undergraduate and graduate students from all 50 states and more than 100 countries are enrolled in over 200 academic programs, including 7 interdisciplinary Ph.D. programs. A pioneer in experiential education, RIT was the first to offer undergraduate degree programs in biotechnology, information technology, software engineering, and microelectronic engineering. As home to the National Technical Institute for the Deaf, the university offers unparalleled academic opportunities and services for the deaf and hard-of-hearing. Founded in 1829, RIT has 115,000 alumni throughout the United States and around the world. RIT has been named by the Chronicle of Higher Education as one of the "Great Colleges to Work For." RIT is a National Science Foundation ADVANCE Institutional Transformation site, and is responsive to the needs of dual-career couples through the Upstate NY Higher Education Recruitment Consortium. For more information, visit www.rit.edu/overview/rankings-and-recognition and www.rit.edu.
As a member of the RIT community employees receive a well-balanced benefits package that offers a variety of choices and access to additional employment advantages. These benefits, combined with an employees pay, provide a total compensation package that can be tailored to meet your needs. More on RITs Benefits, Health & Wellness program can be found at: https://www.rit.edu/fa/humanresources/content/benefits-health-and-wellness
RIT does not discriminate. RIT is an equal opportunity employer that promotes and values diversity, pluralism, and inclusion. For more information or inquiries, please visit RIT/TitleIX or the U.S. Department of Education at ED.Gov
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