Position Overview

To advance the mission of the University of North Texas through Food Service. Specifically, the role is to ensure all assigned catering events are executed flawlessly accordingly to established standards ensuring client / guest satisfaction with each event catered.

Additional Posting Details Minimum Qualifications

Bachelor’s Degree in related field and three years of experience in food service management; or any equivalent combination of education, training, or experience.

Knowledge, Skills and Abilities

• Extensive knowledge of dining, retail, and / or catering service operations.
• Thorough knowledge of the principles and practices of dietetics management knowledge and leadership skills related to business operations including planning, budgeting, organizing, controlling, and evaluating.

Ability to analyze and solve problems, and make the necessary decisions on personnel, food preparation or food handling problems that may develop.

• Knowledge of cost and quality control techniques.
• Demonstrates good leadership skills and judgment.
• Skill in training, supervising, and evaluating the work of subordinates.
• Ability to develop and present formal and informal training and development programs.
• Knowledge of safety and security precautions appropriate to work performed.
• Superior attention to detail to ensure that high profile catering events or special events are executed to meet the department’s high quality standards.

Preferred Qualifications Security Sensitive This is a security sensitive position Physical Requirements Carrying, Cleaning, Climbing, Driving, Kneeling, Lifting or moving up to 75 pounds, Pulling , Pushing, Reaching, Sitting, Squatting, Stooping, Bending, Standing, Twisting, Walking, Writing, Grasp, Ability to communicate Job Duties o

Knowledge and understanding of executing Catering events to include deliveries, food and beverage breaks, seated plated events, receptions, galas and cook-outs.

Be able to read, understand, extract information and execute events as detailed in BEO’s using all processes and systems in place.

Set up sheet, roll call, POG’s, assignment sheets, room diagrams, set-up and service standards, staff presentation, demeanor and closing procedures.

Ensuring all policies of time, attendance, uniform and meal policies are followed.

Be able to execute multiple catering events in different locations simultaneously, following all processes and policies.

Be able to lift and load supplies into those vehicles as needed, using correct loading techniques

Clear understanding of event management with emphasis on hospitality and customer service to meet and exceed guest satisfaction for each event.

Proficient in software associated with event paperwork, employee management and office work associated with operations.

Ability to work other dining services operations to include dining halls and retail outlets.

Ability to work flexible schedule to include weekends and some holidays as needed.

Last updated : 2024-03-23