Supervisor, Catering

University of Rochester; Washington; On-site; USD 66,622,000 - 93,414,000; Full time

Job summary

University of Rochester is seeking a Catering Services Supervisor to lead day-to-day catering operations and ensure exceptional service for events across campus.

You will supervise staff, train for food safety and service standards, coordinate with culinary teams and campus partners, and manage logistics and budgets to deliver memorable experiences.

This role requires a high school diploma, 3 years in catering or events, and Serv-Safe certification within 12 months.

Qualifications

• High school diploma or equivalent; plus 3 years in catering or event management.
• Associate degree in Business/Hospitality/Culinary Arts preferred with leadership experience.
• Equivalent combination of education and experience accepted.

Responsibilities

• Plan, organize, and execute catering events, ensuring client satisfaction.
• Supervise staff, train, schedule, and manage event logistics.
• Ensure food safety, sanitation, and quality standards.
• Monitor budgets and maintain inventory and equipment.
• Collaborate with campus departments and build positive work environment.

Skills

Lead and manage others

Communication skills

Organizational skills

Customer service

Multitasking

Flexible hours

Education

High school diploma or equivalent

Associate degree in Business Management, Hospitality Management, Culinary Arts

Equivalent combination of education and experience

Tools

Catering management software

Job description

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive.

Job Location (Full Address):

735 Library Rd, Rochester, New York, United States of America, 14627

Opening:

Worker Subtype:

Regular

Time Type:

Full time

Scheduled Weekly Hours:

40

Department:

200813 Meliora Dining/Aux Ops

Work Shift:

UR - Rotating (United States of America)

Range:

UR URG 107 H

Compensation Range:

$23.27 - $32.60

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:

Supports the day-to-day operations of catering services, ensuring the successful planning, preparation, and execution of catering events. Directly supervises employees, trains, assists with scheduling, manages event logistics, maintains high standards of food quality and service, and collaborates with campus departments to provide exceptional catering experiences for various events.

Essential Functions:

• Assists leadership with the planning, organization, and execution of catering events, including meetings, conferences, banquets, and special University events. Ensures event details are accurate and meet customer expectations. Works closely with the culinary team to ensure high-quality food preparation, presentation, and portion control. Ensures that catering setups are in line with client specifications. Oversees the setup and breakdown of catering events, including the transportation of food, beverages, and equipment. Ensures all event spaces are prepared according to client specifications and University guidelines. Collaborates with various campus departments, including event coordinators, student organizations, and faculty, to meet the catering needs of the events and activities. Works closely with leadership and peers to plan and implement menu updates, events, or special promotions that enhance the customer experience. Assists in building a positive work environment. Conducts routine operational meetings in the leader’s absence.
• Directly supervises staff to ensure efficient service during events. Ensures staff is properly trained on food safety, event execution, and customer service standards. Trains staff as required. Ensures staff is prepared and equipped to handle event-specific needs. Interviews, hires, orients and trains new employees. Recognizes employees. Assists with planning work schedules and ensures adequate daily staffing for areas of responsibility.
• Evaluates employee performance with input from other leaders as required. Performs disciplinary action as required, up to and including discharging subordinates when necessary. Attends employee grievances and unemployment hearings as requested.
• Provides a welcoming and friendly environment and excellent customer service by addressing client needs, requests, and concerns before, during and after events. Resolves complaints or concerns in a professional and efficient manner. Maintains professional relationships with clients and ensures their satisfaction.
• Ensures that all food safety, sanitation, and health regulations are followed during catering operations. Conducts regular safety checks of catering equipment and food storage areas. Ensures sanitation requirements, quality standards and department goals are met and the work is completed in a timely and cost-effective manner. Supports sustainability practices by reducing waste, implementing eco-friendly packaging, and sourcing sustainable products whenever possible. Participates in collecting quality control and quality assurance data to meet requirements of health department and departmental standards.
• Ensures all necessary catering supplies and inventory are stocked and organized for upcoming events. Monitors inventory levels and communicates with leadership to reorder as needed. Maintains a clean and organized catering storage area. Monitors event budgets and ensures catering services are delivered within budget guidelines. Reports any discrepancies or issues to leadership.
• Coordinates maintenance of catering equipment.
• Other duties as assigned.

Minimum Education & Experience:

• High school diploma or equivalent and
• 3 years of experience in catering, event management, or food services required.
• Associate degree in Business Management, Hospitality Management, Culinary Arts, or related field and experience in a leadership position preferred.
• Or equivalent combination of education and experience.

Knowledge, Skills & Abilities:

• Ability to lead and manage others required.
• Excellent communication and interpersonal skills required.
• Strong attention to detail and organizational skills required.
• Ability to manage multiple events simultaneously required.
• Strong customer service skills with a focus on client satisfaction required.
• Ability to work flexible hours, including evenings and weekends, based on event schedules required.
• Proficiency with catering management software preferred
• Knowledge of food safety regulations and catering best practices preferred.

Licenses and Certifications:

• Serv-Safe Certification within 12 months of hire required.

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.