Food Services and Events Manager

Napa Valley College District Auxiliary Services Foundation

Position Description

Food Services and Events Manager

Company overview

The Napa Valley College District Auxiliary Services Foundation (DAS) is a tax-exempt 501(c)(3) non-profit public benefit organization established for the purpose of promoting and assisting the educational mission of Napa Valley College.

DAS supports co-curricular programs, food/retail services, charitable giving, and co-promotional community partnerships.

The NVC Café is a campus dining establishment located in the heart of the main campus, dedicated to providing varied, affordable, and healthy culinary experiences and outstanding hospitality. Current operating hours of the NVC Café are Monday through Thursday, 7:30 am to 4:30 pm.

Food Services also supports a campus catering program, campus vending, food truck partners, and a residence hall meal program.

NVC has a variety of events that incorporate Food Services on campus in multiple facilities and grounds. In addition to student club and student government activities, annual events include: Viva Mariachi Festival, Napa Valley Writers’ Conference, Halloween Celebration, Classified Appreciation Week.

Summary

The Food Services & Events Manager oversees all aspects of Food Services and coordinates specific events in collaboration with Event Directors, Facilities Services, Campus Police, and other departments.

This role is vital to Napa Valley College’s commitment to serving its students and community and will directly impact our reputation as a destination college and valuable resource to Napa County.

The position is supervised by the Executive Director of DAS/Director of Enterprise & Auxiliary Services who generally reviews work through conferences, reports, and meetings. Work may occasionally require evenings, weekends, and holidays. This position is FLSA exempt-administrative.

RESPONSIBILITIES

1. Food Services Management includes, but is not limited to:

· Planning, managing, and overseeing the daily operation of food and beverage service. Food and beverage services include NVC Cafe, residence meal plan, concessions, small scale catering, and food trucks/outdoor food vendors.

· Supervises assigned Food Services staff, temporary staff, and student workers

· Creating and implementing a plan to achieve annual food and beverage business goals and identifying opportunities to maximize sales.

· Developing and monitoring the Food Services budget.

· Overseeing the selection, training, scheduling, supervision, and evaluation of staff.

· Developing and maintaining/monitoring written policies and procedures including inspections.

· Managing point of sale systems including end of day closeout procedures and balancing of daily sales.

· Coordinating product ordering, deliveries and storage.

· Overseeing inventory control and management; securing bids, managing contracts, and overseeing the onsite operations of food trucks and food vendors to ensure they have the required documents and are compliant with policies.

· Providing exceptional customer service to internal and external customers.

· and performing other related duties as required.

2. Event Coordination includes, but is not limited to:

• Create and manage Food Services related timelines, programs, staff scheduling, and task lists for campus events.
• Support event planning, production, and marketing meetings and discussions to ensure stakeholder needs are met.
• Negotiate costs and services with vendors; book event space, arrange food and beverage, order supplies/decorations, and similar..
• Manage vendors, staff and volunteers working for Food Services at the event.
• Work with Facilities Services to create/revise room layouts/seating arrangements for events as necessary.
• Coordinate set up and clean up for events as necessary.
• Support event sponsorship packages and solicitation of sponsorships.
• Manage the follow-up with vendors, sponsors and staff members following events.
• Assist with preparing budgets and providing periodic progress reports.
• Manage Food Services related finances including payments, invoicing, and reporting.

Qualifications

Minimum Qualifications:

• Experience in hospitality management or a related field.
• Strong customer service background.
• Experience in catering and event management.
• Experience with budgeting and financial management in food services, hospitality, or related field..
• Event planning and coordination experience.
• Strong negotiation and organizational skills.

Preferred Qualifications:

• Experience in higher education, nonprofit, or auxiliary services settings.
• Experience supervising staff or student workers.
• Experience in food service marketing or promotion.

Salary and Benefits

Salary:

This position is full-time and offers a salary range of $45,000 to $60,000 annually, dependent on experience.

Benefits:

Health and Dental Contribution: The District Auxiliary Services Foundation provides a monthly employer contribution toward health and dental insurance premiums.

Working Conditions

• Work is performed in a commercial kitchen, office environment, and event settings.
• Exposure to heat, noise, and cleaning chemicals.
• Frequent standing, walking, bending, and lifting during food service and event operations.
• Occasional outdoor work in varying weather conditions.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift and carry up to 25 lbs.
• Ability to operate commercial kitchen equipment and POS systems.
• Ability to walk across campus grounds and navigate event setup areas.

If you are passionate about creating exceptional dining experiences and leading a dedicated team, we invite you to apply today!

Pay: $45,000.00 - $60,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off

Work Location: In person

Salary : $45,000 - $60,000