Catering Coordinator IV

University of Rochester; City of Rochester (NY); On-site; USD 27,496 - 38,490; Full time

Job summary

The University of Rochester seeks a Catering Manager in Rochester, NY to oversee catering operations, manage inventory, and ensure customer satisfaction. Responsibilities include resolving complaints, menu planning, and collaborating with staff. A high school diploma with five years of catering management experience is required, alongside strong communication skills and Serv-Safe Certification. The position offers full-time hours with a salary range of $19.96 to $27.94 per hour depending on experience.

Qualifications

• 5 years of catering/retail management experience required or equivalent combination of education and experience.
• Serv-Safe Certification required.
• Ability to manage a large foodservice operation.

Responsibilities

• Resolves customer service complaints and oversees catering operations.
• Collaborates with the chef and cooks to create menus and manage supplies.
• Prepares daily and weekly catering task reports for management.

Skills

Strong communication skills

Customer service skills

Organizational skills

Education

High school diploma

Associate degree in hospitality or business management

Job description

Job Location (Full Address)

601 Elmwood Ave, Rochester, New York, United States of America, 14642

Opening

Worker Subtype: Regular

Time Type

Full time

Scheduled Weekly Hours

40

Department

500070 Food & Nutrition Svcs-Staff

Work Shift

UR - Day (United States of America)

Range

UR URG 105 H

Compensation Range

$19.96 - $27.94

The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations.

Responsibilities

Resolves customer service complaints, inventory or cooking problems. Collaborates with the chef and cooks to create menus, order the supplies, and ensure timeliness. Builds and maintains positive relationships with clients, vendors, and serving staff. Oversees all catering operations, including inventory, budget, equipment, and special events. Oversees all catering operations, including inventory, ordering, budget, equipment, and planning and execution of special events. Builds and maintains positive relationships with clients, vendors, and serving staff. Resolves customer issues as they arise.

Works directly with Food Service Director to increase sales and improve services.

Job Duties And Responsibilities

• Assists customers with menu planning, ordering, and execution of catering events. Attends and monitors large events. Works with management team to ensure proper staffing for all catering events. Follows up with customers to obtain feedback for continual improvement. Works to grow catering business by expanding menu and service and working with areas to gain business.
• Prepares daily, weekly catering task reports for management team based on ordered catering events. Works with vendors and purchasing manager to ensure food and supplies are ordered in appropriate quantities to meet established needs.
• Manages food link and bulk ordering system by setting up new food link and bulk ordering customers with ordering platform. Regularly manages orders and works with storeroom team to get orders out on time. Ensures that courier is ordered as needed. Reconciles all bulk and food link invoices monthly.
• Inventories and orders catering supplies maintains the established budget of catering department including staffing and supply expenses, as well as revenue.
• Leads weekly catering meeting with management to communicate events and needs. Completes monthly reports for catering, food link, bulk orders, and presents to retail manager with action plans.

Other duties as assigned.

Qualifications

• High school required
• Associate degree in hospitality or business management preferred.
• 5 years of catering/retail management experience required or equivalent combination of education and experience.
• Organized, flexible, strong communication skills, excellent customer service skills, and the ability to manage a large foodservice operation all required.
• Serv-Safe Certified required.

Equal Employment Opportunity Statement

The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University’s Mission to Learn, Discover, Heal, Create – and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.