Catering Operations Supervisor – Event-Driven Food Service

University of North Texa; Denton (TX); On-site; USD 42,000 - 56,000; Full time

Job summary

Verde Catering Supervisor at UNT Dining Services leads catering operations to ensure flawless event execution and orderly floor operations within UNT-Dining Service. The role requires a strong understanding of client expectations, university resources, and teamwork across departments.

Ideal candidates have supervisory experience in high-volume food service, a Food Safe certification or the ability to obtain it within 6 months, and a commitment to hospitality excellence for UNT clients and guests.

Qualifications

• High school diploma/GED with two years of institutional or commercial food preparation experience, including one year of supervisory experience.
• Equivalent combination of experience and training accepted.
• Must obtain Food Safe certification or be able to within 6 months.

Responsibilities

• Execute catering events including deliveries, breaks, plated events, receptions, galas and cookouts.
• Read, extract information, and execute events as detailed in BEOs using established processes.
• Schedule staffing for events per standards set.
• Ensure adherence to time, attendance, uniforms and meal policies.
• Drive vehicles to transport materials and staff to event locations.
• Lift and load supplies using correct safety techniques.
• Deliver hospitality and exceptional customer service to guests at each event.
• Proficiently use software for event paperwork and staff management.
• Collaborate with other dining services operations including dining halls and retail outlets.
• Maintain flexible schedule including weekends and some holidays.

Skills

Written instructions

Directing staff

Reading menus

Education

High school diploma/GED

Job description

Verde Catering Supervisor at UNT Dining Services leads catering operations to ensure flawless event execution and orderly floor operations within UNT-Dining Service. The role requires a strong understanding of client expectations, university resources, and teamwork across departments.

Ideal candidates have supervisory experience in high-volume food service, a Food Safe certification or the ability to obtain it within 6 months, and a commitment to hospitality excellence for UNT clients and guests.